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minor fixes

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david
2026-09-25 13:23:42 -05:00
parent 2855cef45b
commit d66cc03343
3 changed files with 22 additions and 14 deletions
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recipes/ButtermilkBiscuits.tex
+3 -3
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@@ -16,7 +16,7 @@
\end{step}
\begin{step}
\cutext{340}{g}/\cunum{3/4}{lb}/3 sticks \textcolor{gray}{\small(\cunum<dbl>{340}{g})} salted butter, cold, cut into \cunum{1/2}{in} pieces or grated
\cunum{340}{g}/\cunum{3/4}{lb}/3 sticks \textcolor{gray}{\small(\cunum<dbl>{340}{g})} salted butter, cold, cut into \cunum{1/2}{in} pieces or grated
\method
Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas
\end{step}
@@ -28,7 +28,7 @@
\end{step}
\begin{step}
\cunum{340}{g}/\cutext{1 1/2}{cups} \textcolor{gray}{\small(\cunum<dbl>{340}{g})} buttermilk
\cunum{340}{g}/\cutext{1 1/2}{cup} \textcolor{gray}{\small(\cunum<dbl>{340}{g})} buttermilk
\method
Stir un until the dough comes together into a sticky mass. If it is too dry, add more buttermilk \cunum{1}{EL} at a time, mixing after each addition until it reaches the correct consistency
@@ -57,4 +57,4 @@
Biscuits are best the day they are made (and ideally fresh out of the oven!). Store leftovers in an airtight container at room temperature for up to 2 days.
Note: For longer storage, arrange the (raw) biscuits about \cunum{1/2}{in} apart on two parchment-lined baking sheets and freeze until solid. Transfer them to a bag and freeze. There is no need to thaw them before baking, use the same temp/time as above.
Note: For longer storage, arrange the (raw) biscuits about \cunum{1/2}{in} apart on two parchment-lined baking sheets and freeze until solid. Transfer them to a bag and freeze. There is no need to thaw them before baking, use the same temp/time as above.