Rsvp Set Of 4 Round Nsf 18/10 Stainless Steel Nesting Biscuit Cookie Cutters New For SaleVisit My store: THE GOOD COOK
NOW ON SALE , WITH OUR FAMOUS FAST, FREE SHIPPING !
BRAND NEW RSVP Endurance BC-4 NSF 18/10 POLISHED STAINLESS STEEL SHARP NESTING BISCUIT / COOKIE CUTTERS. IDEAL FOR BISCUITS , COOKIES , PASTRIES , CANAPES OR SCONES !
Our set of 4 nesting cutters have a comfy , easy grip handle with sharp blade edges for any type of dough or fondant - a sharp cut makes a higher-rising biscuit ! Easy clean , minimal storage room needed , standard diameter sizes measure : 2 3/4 , 2 1/2 , 2 1/8 , 1 1/2 " . Sides are 1 5/8 " tall . The #1 Biscuit Cutters in the Nation, as seen here at The Good Cook and in the nation's top flour king catalog . Roll out dough, press , twist and remove - you're ready to bake !
More on biscuitry below from top baker, chef and cookbook author, Dorie Greenspan :
Here’s what you need to know to make biscuits that’ll do you proud (and that you’ll have fun baking):
Make sure your baking powder is fresh.All the drama of biscuits is in the puff, and the greatest share of puff comes from baking powder.
Start with cold ingredients.Very cold ingredients. Mix the milk and cut the butter, then pop them back into the refrigerator while you get the dry ingredients ready and preheat the oven.
Don’t worry about being neat.When you’re working the butter into the dry ingredients — you can use a pastry blender, or your fingers — rub, squish, press and toss, but stop before you have a perfect blend. You want a rocky-road dough with flour-covered bits of butter that range in size from flakes to peas.
Resist the urge to knead the dough until smooth.After you’ve stirred in the milk, you’ll have large curds of dough, and there’ll be some dry spots. Reach into the bowl and give the dough a couple of folds to bring it together and to gather in the runaway flour. Then stop! Under-mixed is better than over.
Go strong on the cutting.If you’ve got a true biscuit cutter — a tall cutter, 2 to 2 1/2 inches in diameter, open on the top and with a handle — use it; if not, look for a similarly sized glass. Pat the dough out until it is between 1/2-inch and 3/4-inch high (3/4 inch is really high; your yield will be lower but your biscuits will be towering. . .and slightly in danger of toppling, but living on the edge can be fun) and cut with confidence. Press the cutter straight down, then lift it straight up — no twisting. None. If you turn the cutter, you’ll seal the edges of the dough and keep it from rising evenly and exuberantly.
Make these once, and the techniques will be yours forever. Don’t forget — with just a little tweak, the biscuit you love with gravy can be the biscuit you love with whipped cream and berries. One day the snow will stop, and it will be shortcake season again. At least that’s what I’m telling myself.
Greenspan is the award-winning author of 11 cookbooks.Handy for cutting the breakfast meat such as ham or sausage patties, as well as the cheese, to fit perfectly on the biscuits made with these for terrific breakfast biscuit sandwiches !
Here's another " Good Cook Good Tip ": Use the smallest one to core fresh pineapple slices - a simple press and turn, and each slice is cored - super handy, safe and fast !
DISHWASHER SAFE . HANDY IN THE KITCHEN AT HOME AS WELL AS FOR COMMERCIAL AND RESTAURANT USE. ALSO SEE OUR STORE FOR THE PLAINSQUARE CUTTERS ALSO ! SIMPLE AND ELEGANT DESIGN TO COORDINATE WITH ANY KITCHEN !
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Check out ourother items, then try this excellent Microplane Cookbook recipe for ~Bacon Cheddar Biscuits
3 cups all-purpose flour
4 tsp. Baking Powder
3/4 tsp. salt
1 stick cold unsalted butter
1 cup Microplane® Extra Coarse grated cheddar cheese
1/2 cup chopped green onions
6 bacon slices, finely chopped and fried until crisp
1 1/2 cups milk
Preheat oven to 400°F. Lightly spray a baking pan with nonstick cooking spray. In a large bowl, sift together the flour, baking powder and salt. Using a pastry blender cut in the butter until it resembles coarse meal. Add the cheese, green onions and bacon; using a fork, stir until evenly distributed. Add the milk; using a rubber spatula, stir until just combined. Knead lightly for 30 seconds and roll to 3/4 inch. With a cutter, punch out 2-inch rounds. Bake until the biscuits are golden and a toothpick inserted into the center of the biscuit comes out clean, about 30 minutes. Transfer the pan to a wire rack and let cool. Let cool for 5 minutes before serving. Makes 7 biscuits.
PASTRY BLENDER , MICROPLANE , MEASURING CUPS & SPOONS, AND SEVERAL STYLES OF BISCUIT CUTTERS ALL AVAILABLE IN OUR STORE , THE GOOD COOK !The Good Cook , that's YOU !
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