Go to the Recipe: How to Turn Any Biscuit into an Ultra Tall and Flaky One
Can you bake these right from frozen? Or should you let them come up to fridge temp first?
Let them come up to temp first.
If i want to use this technique with scones.. would the blueberries cause extra unneeded moisture that would get in way? should i use dried blueberries?
Hello Noah, I use this technique always for scones. For scones you will want to add any frozen fruits on the last fold so they do not bleed and add moisture. Then portion right away. Dry fruit can be added anytime and soaking a touch will make the dry fruit resistant to crisping while baking. Nothing compares to frozen berries in scones though.
I see a previous comment in the rich as fuck biscuit recipe saying that as soon as you wet the baking powder it starts to lose its purpose, however with these they are resting for the hour. And the rich as fuck biscuit recipe was suggested. How does resting so long impact the baking powder? Thanks!
