° yeast mixture
°1/4 lukewarm water (125 Fahrenheit)
° 1 teaspoon of sugar
°1 package (1/4 ounce) fast-rising instant yeast (2 1⁄4 teaspoons)
°2 12 cups all-purpose flour (I prefer white lily flour)
°1/4 cup granulated sugar
°1 teaspoon baking powder
° 1/2 teaspoon of baking soda
° 1 teaspoon salt
°1/4 cup chopped unsalted butter + more for brushing cookies
The degree of milk is 1 degree Celsius
°1 tablespoon of whipped cream
First, proof the yeast by adding warm water and sugar to a measuring cup or glass bowl.
Incorporate the yeast.
Let the yeast harden as you move on to the next step.
In a bowl, sift or mix the sugar, flour, baking powder, baking soda, and salt as well.
Using a pastry blender, cut in the butter and margarine until the mixture becomes a fine crumb.
Prepare well in the center of the bowl and pour in the mixture of yeast and milk. It is bad to combine yeast and milk.
Next, start pushing the flour mixture into the well, until everything is combined and a dough forms.
Flour work surface and stir putty into work surface.
Knead the dough to mix all the crumbs until you get a mound of soft, crunchy dough.
Fold the dough several times (this will create layers in the finished cookie).
Roll out the dough into a rectangle about 1 inch thick.
Use a 2.5-inch round cookie cutter, and cut out 8-10 cookies. (Don’t turn the knife over, just drop and pull)
Put the biscuits in an oil pan, 12 cm away. Cover the pan with plastic wrap and place it in a very warm, draft-free place. Leave it for an hour, then preheat the oven to 400 degrees Fahrenheit.
Remove the plastic wrap and gently wipe the surfaces with a light coat of heavy whipping cream. (this will help brown)
Bake for 10-12 minutes. (check this at the 8 minute mark) put the oven on low dollop at the last minute to get golden tops (be sure to check frequently while cooking to avoid burns)
It is greased with butter as soon as it is removed from the oven