Spread over the top of the bread and then spread
the cold butter pieces over the top of those.
Add the 6 Tablespoons
cold butter pieces to the dry ingredients and using a pastry cutter or fork, cut the butter into the flour mixture until butter pieces are pea sized and incorporated into the dry ingredients well.
Whisk in
cold butter pieces until melted and blended.
Drop in
COLD butter pieces and pulse until you achieve a mixture with the butter the size of small peas.
Not exact matches
Add the chunks of very
cold butter, pulse again 7 - 10 times, until the mixture looks like coarse meal, with
pieces no larger than small peas.
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted
butter,
cold and cut into 1/2 - inch
pieces
For the tart dough: 1 1/2 cups flour 2 tablespoons sugar pinch salt 1/2 cup unsalted
butter,
cold and cut into
pieces 1 large egg
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams)
cold unsalted
butter, cut into small
pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream
Beth's Best Biscuits: 6 cups King Arthur Unbleached All - Purpose Flour 3/4 cup granulated sugar 1/4 cup baking powder 1 1/2 teaspoons salt 1 cup (2 sticks)
cold Cabot Salted
Butter, cut into
pieces 4 ounces Cabot Sharp Cheddar, grated (about 1 cup) 2 cups very
cold lowfat (1 %) milk
7 Tbs
cold butter, cut into
pieces (If you can't do dairy, then shortening is fine, but if you can, please use real
butter!)
* 1/3 cup superfine rice flour, plus extra for dusting baking pan * 1/3 cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4 cup sorghum flour * 1/4 cup potato starch * 1/4 cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons
cold butter, cut into small
pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows
(3/4 cup)
cold unsalted
butter, cut into 1 / 2 - inch
pieces 1 large egg, lightly beaten
Then, I cut in
pieces of
cold butter and add 1 egg yolk and milk.
Mix in Crisco shortening with a fork or your fingers, then cut
cold butter into 1/4
pieces and sprinkle them into the flour mixture.
Use a pastry blender, two forks, or clean, cool fingertips to cut the
cold butter into the flour mixture, until the largest
pieces are the size of small peas.
Using a pastry blender, cut the
cold butter into the flour until the
butter is in pea size
pieces evenly distributed in the flour mixture.
1/2 cup (one stick or 1/4 pound)
cold unsalted
butter, cut into small
pieces (keep
butter in refrigerator until ready to use)
In a small bowl, combine 4 1/2 teaspoons of
cold, unsalted
butter that is cut into
pieces, 1/4 cup all - purpose flour, 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, a pinch of salt and 1/3 cup of finely chopped pecans or walnuts.
Also make sure your
butter is very
cold and cut into small
pieces.
1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted
butter,
cold, cut into 1 / 2 - inch (1 cm)
pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped
Take the remaining 1/2 Tb of
cold butter, and cut it into 8 tiny
pieces.
3/4 cup heavy cream + more for brushing, very
cold 1/2 scraped vanilla bean 2 teaspoons pure vanilla extract 2 cups all - purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted
butter, very
cold, cut into
pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very
cold, cut into
pieces
2 large apples, sliced 1/3 cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp of unsalted
butter,
cold, cut into small
pieces 1 sheet of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top of the baked tart)
Cut the
cold butter into 16
pieces, then work it in gently with your fingertips, smearing it into the flour and squeezing the dough together.
Next, take one stick of
cold butter and slice it in half (two 4 tablespoon
pieces).
Blend in the
cold butter at the lowest speed and mix until the
butter is in pea - sized
pieces.
3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted
butter, cut into 1 / 2 - inch
pieces, well chilled (60 gr) 1 1/4 cups
cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted
butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.
Cut the
cold butter into
pieces and drop it into the flour mixture.
Throw in the
cold butter and work it with your fingertips until the
pieces are pea and lima bean - sized.
3/4 cup (105 g) superfine brown rice flour 1/3 cup (45 g) amaranth flour 1/4 cup (30 g) cornstarch 1 tablespoon natural cane sugar 1/4 teaspoon fine sea salt 8 tablespoons
cold unsalted
butter, cut into 1 / 2 - inch
pieces 1 egg yolk 5 to 7 tablespoons ice water
Add the
cold coconut
butter or oil, using your hands to break it into pea - sized
pieces.
for the pie crust 1 cup (8 ounces) ice 1 cup (8 ounces)
cold water 1/4 cup (2 fl. ounces) apple cider vinegar 2 1/2 cups (12.5 ounces) all - purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 1/2 cup (1 stick / / 4 ounces)
cold unsalted
butter, cut into 1/2 - inch
pieces 1/2 cup (4 ounces)
cold lard, cut into 1/2 - inch
pieces
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons
cold unsalted
butter, cut into 1/2 tablespoon
pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon milk
2/3 cup half - and - half + more for brushing, very
cold 2 tablespoons honey zest of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter, very
cold, cut into
pieces 6 ounces fresh blackberries
Pie Crust: 1 1/4 cups all - purpose flour 6 tablespoons
cold unsalted
butter, cut into small
pieces 2 tablespoons
cold shortening 1/4 teaspoon salt 2 tablespoons ice water, or more as needed
1 tbsp
cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size
pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size
pieces 1 handful green beans 1 cup / 400 ml cooked
butter beans
Serves: makes 8 to 10 turnovers Ingredients For the Lemon Curd 6 lightly beaten egg yolks 1 cup sugar 1/2 cup fresh lemon juice zest of two lemons, finely minced 1/2 cup
butter cut into small
pieces For the Sour Cream Pastry 3 cups all purpose flour 2 cups very
cold butter 1 tsp salt 1 cup sour cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon zest.
Toffee Scones 2 cups all - purpose flour 1 tablespoon granulated sugar 1 tablespoon baking powder Pinch of salt 6 tablespoons
butter,
cold and cubed 1/2 cup heavy whipping cream 1 large egg 1 cup chocolate toffee
pieces
Place 1/2 cup brown sugar, 3/4 cup all - purpose flour, 4 Tbs
cold butter (cut into small
pieces) and 2 pinches salt in a medium bowl.
zest of 1 Meyer lemon 1/4 cup granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted
butter, very
cold, cut into
pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very
cold, cut into
pieces 3/4 cup heavy cream + more for brushing, very
cold
chilled
butter (must be
cold), cut into small
pieces 2 cups peeled diced apples
Take your
cold butter and cut it into six
pieces.
The
butter in puff pastry presents a bit of a challenge: you want it to be
cold so it stays solid and doesn't melt into the dough, but you also need it to be pliable so it can be rolled out without breaking into
pieces.
salt 1/4 cup (1/2 stick)
cold unsalted
butter, cut into tiny
pieces 3 cups sharp Cheddar cheese, grated 1/4 cup pickled jalapenos, drained and chopped (or more to taste) 2 cups sour cream
Pulse to aerate the ingredients before cubing the
cold butter, adding it to the work bowl and then continuing to pulse until pea - sized
pieces form.
Add
cold butter to the flour mixture and cut in using a pastry blender until the flour only has a few pea - size
pieces of
butter left throughout the mixture.
I have discovered, after years of teaching others how to make pastry, that the most common problem, by a mile, is making small
pieces out of your
butter and / or not keeping ingredients
cold.
Add
pieces of
cold butter and pulse again to form fine and sandy mixture.
2 1/4 cup all purpose flour 1/3 cup sugar 1 tablespoon baking powder Zest of one small orange (+ zest of one lemon, optional) 1 1/2 stick salted
butter,
cold 1 - tablespoon
pieces 5 ounces white chocolate, chopped to none larger than 1/2 - inch
pieces 1/2 cup heavy cream 1 teaspoon kosher salt
2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk plain yogurt 4 tablespoons
cold unsalted
butter, cut into small
pieces 3 tablespoons evaporated cane juice