![]() Stir in the red wine vinegar and remove from the heat. Cook, stirring occasionally, until the spinach wilts, about 3 minutes. While the biscuits and bacon cook, in a large skillet over medium heat, combine 1 teaspoon of the olive oil, the spinach and red pepper flakes. Slip into the oven on the lower rack for 12 to 15 minutes, or until done to your liking. Meanwhile, prepare the bacon: Line a large, rimmed baking sheet with aluminum foil and lay the bacon slices on top in a single layer. Separate the biscuits, leaving about 1 inch of space between them, then bake on the middle rack for 15 to 18 minutes, or until the biscuits start to lightly brown. Using a dough scraper or dull knife, cut the rectangle in half lengthwise and then cut each half into thirds to make 6 biscuits. Using lightly floured hands, gently press and shape it into a 9-by-6-inch rectangle that’s 1- to 1 1/2-inches thick. Transfer the dough to the prepared baking sheet. ![]() (Sifting not only ensures that the dry ingredients will be lump-free, it also mixes them together.) Stir in the cheese and pour in the cream, then using your hands, mix until the flour is moistened and a shaggy dough forms. ![]() In a large bowl, sift together the flour, baking powder, sugar and salt. Make the biscuits: Line a large, rimmed baking sheet with parchment paper and lightly dust with flour. Position a rack in the lower third and another one in the center of the oven and preheat it to 375 degrees. ![]()
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