Description I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous ‘breadcrumb’ texture as you add the ice water. If you use the dough for a savory recipe, I’d cut down the sugar a bit, but not omit it entirely. The most important … Read more
Description This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants–and of course, plain biscuits served with butter and jam. Ingredients 2 cups self-rising flour ¾ cup cold water, or as needed 7 tablespoons frozen unsalted butter … Read more