SALT AND SAVORY BISCUITS
Steps:
- Heat the oven to 400 degrees F/200 degrees C.
- Put the butter, sugar, salt, 2 to 3 tablespoons cold water and egg in a bowl and mix well. Add the flour and mix quickly only until it holds together. Do not overwork. Roll the dough out to 1/16 of an inch/2 mm thick. Cut into squares. Sprinkle over some fleur de sel and the topping(s) of your choice on each. Transfer to a baking sheet. Bake until puffed, crisp and golden, about 10 minutes.
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Usama Ammar
[email protected]Worst biscuits ever!
Mike “mikomiko22” Pesta
[email protected]I would not recommend this recipe.
Ayanda Khoza
[email protected]These biscuits were okay, but I've had better.
Chigemezu Juliet
[email protected]Meh.
Sera Tonga
[email protected]Not a fan of these biscuits. They were bland and didn't have much flavor.
Ahmed Al Garhy
[email protected]I found these biscuits to be a bit dry.
Raw Quan
[email protected]These biscuits were a little too salty for my taste, but otherwise they were good.
boota rashid
[email protected]I've made these biscuits several times now, and they're always perfect. They're my go-to recipe for a quick and easy side dish.
wahid ullah
[email protected]These biscuits are so versatile! I've served them with everything from soup to salad to chicken pot pie.
Anyansi Henry
[email protected]I made these biscuits for a potluck, and they were a huge hit! Everyone loved the unique flavor.
Alina Sardar
[email protected]I added some chopped chives to the dough, and they turned out great! The chives gave the biscuits a nice oniony flavor.
manju karki
[email protected]These biscuits were easy to make and turned out perfect! I used half all-purpose flour and half whole wheat flour, and they were still light and fluffy.
Kulwawo Semeyi
[email protected]I'm not usually a fan of biscuits, but these were really good! The salt and savory flavors were a nice change from the usual sweet biscuits.
Michelle McGill
[email protected]These biscuits were a hit with my family! They were fluffy, savory, and had the perfect amount of salt. I will definitely be making these again.