*I’m proud to partner with Watkins to bring you this story and recipe. It’s quite evident in my recipes that I’m a big fan of flavor and I rely on good, fresh spices and dried herbs. Watkins uses only USDA Certified Organic and Non-GMO Project Verified ingredients. You can find their products at Watkins1868.com and… Read more »
*I’m proud to partner with Watkins to bring you this story and recipe. It’s quite evident in my recipes that I’m a big fan of flavor and I rely on good, fresh spices and dried herbs. Watkins uses only USDA Certified Organic and Non-GMO Project Verified ingredients. You can find their products at Watkins1868.com and select grocery stores nationwide.
As always, the words and photos are mine. I appreciate your support and the companies who graciously partner with me so I can continue to share my stories through the recipes that fill our table.
We dump the flour on the table, a simple action that is right but feels a bit defiant. With our hands, they are in fact the best tool for the job, we dip into the cool powder to form a soft bowl to hold the eggs. While Ivy cracks the fragile white shells, I anticipate the day when we can cross our backyard and visit our hens (who are now chicks) to gather eggs, still warm with yolks that practically glow. I’m interrupted from this dream as the last egg runs out of our flour bowl and onto the table. Ivy and I both laugh while we attempt to capture the runaway egg. Once safely contained she generously shakes fragrant rosemary onto the dough. We both breathe in deep, taking in the piney scent that now surrounds us.
While kneading the sturdy dough I take in the simplicity of this moment, these ingredients. It’s a rare reprieve from the noise and chaos that has grown familiar in my mind. Here in this moment, with all my senses engaged, I can be at the table, fingers covered in dough, laughing with my daughter while stories of past pasta making memories entertain us during our kneading.
We knead the dough until smooth then tuck it in for rest. This is not a rushed process, nor is it complicated. It’s simple yet asks you to be present, to adjust an otherwise busy schedule around its timing, not ours. I gladly accept this offer for it is also an invitation to be here now. To meditate while covered in flour and bask in gratitude with a fragrant bowl of homemade pasta under our nose.
It’s a simple act, humble, messy and imperfect but as with so much in life these are the ones that make all the difference.
The pasta dough quantity here is enough for 6 – 8 servings. The sauce quantity below is enough for about 1/3 of the dough. You can easily double or triple the sauce to feed a crowd. The pasta dough can be made in advance. The dough and any leftovers can be covered and refrigerated for one day. The color may shift just slightly.
Ingredients
400 grams all-purpose flour4 large eggs1 tablespoon Watkins Organic Rosemary
For 2 large or 4 small servings (about 1/3 of the above pasta dough)
For the pasta.Dump the flour on a large surface. Make a shallow and wide bowl in the middle of the flour. Crack the four eggs directly into the flour bowl. Add the Watkins Organic Rosemary to the eggs.Using a fork gently start to whisk the eggs, incorporating a little bit of the flour at a time. Continue to do this until the eggs and flour are the consistency of waffle batter. At this point it’s best to get your hands dirty and start kneading. Pasta dough should feel quite stiff. If it’s too dry you may add a touch of water but not too much, we don’t want a sticky dough. Knead until smooth, for about 5 to 7 minutes. Wrap well in plastic wrap then let the dough rest on the counter for at least 30 minutes. During this rest the gluten will relax and absorb the liquid. The dough will feel much smoother and cohesive after its nap.
You may use a rolling pin to make the pasta dough but if you have a pasta machine it will go quite a bit faster.Take about 1/10th of the pasta dough and keep the rest covered. On the widest setting of your pasta maker run the dough through then fold in half and run through again. Repeat at least three times. This is another way to knead the dough which will strengthen the gluten and give the pasta a pleasant bite in the end. Continue rolling the dough until you reach the desired thickness, for my pasta machine that is a 6 out of 8 settings. Add a little flour to the dough if there is any stickiness. Fold the pasta sheet in half, then half again, and again, until it’s about 2 inches wide. Using a sharp knife, cut the dough in rough 1/2-inch strips. Set aside on a lightly floured sheet pan.
Step up your snacks or parties with this homemade crackers recipe! This crispy flatbread style cracker is full of flavor, and all natural with no additives. We’re here with another baking tutorial: this time a homemade crackers recipe! Alex and I got out of the habit of making crackers…but are happy to report we’re back on the train. These homemade crackers are full of big, real flavor: nothing like the store-bought kind. They’re perfectly seasoned and crispy. Even better: they’re so fun to make at home! And they’re very easy: no yeast, no proofing, no special equipment to order (like our bread recipes). Here’s how to make crackers at home! For a gluten free variation, go to Almond Cashew Crackers. Ingredients for this crackers recipe You probably already have the ingredients for these crackers at home! Since we eat mostly plant based, this is a vegan crackers recipe, too. Here’s what you’ll need: Flour: Half whole wheat flour and half all purpose, but you can use 100% all purpose flour if it’s all you have! Seasonings: Italian seasoning, sesame seeds, garlic powder, black pepper and salt: you can also vary the seasonings (see below). Olive oil & water: Used as […]
Step up your snacks or parties with this homemade crackers recipe! This crispy flatbread style cracker is full of flavor, and all natural with no additives.
We’re here with another baking tutorial: this time a homemade crackers recipe! Alex and I got out of the habit of making crackers…but are happy to report we’re back on the train. These homemade crackers are full of big, real flavor: nothing like the store-bought kind. They’re perfectly seasoned and crispy. Even better: they’re so fun to make at home! And they’re very easy: no yeast, no proofing, no special equipment to order (like our bread recipes). Here’s how to make crackers at home!
You probably already have the ingredients for these crackers at home! Since we eat mostly plant based, this is a vegan crackers recipe, too. Here’s what you’ll need:
Flour: Half whole wheat flour and half all purpose, but you can use 100% all purpose flour if it’s all you have!
Seasonings: Italian seasoning, sesame seeds, garlic powder, black pepper and salt: you can also vary the seasonings (see below).
Olive oil& water: Used as the binder.
Maple syrup: Balances the flavor just enough (you could omit for no sugar diets). You can substitute honey if that’s what you have on hand.
How to make crackers at home
There’s no real technique required to making this crackers recipe! Unlike our bread recipes like sourdough bread or baguettes, there’s no proofing or shaping. All you do is roll out a thin sheet! Here are the basic steps (or go to the full recipe below):
Mix the dough. Whiz the dough in a food processor. You can also stir by hand.
Rest for 10 minutes. Divide the dough into 2 balls and let it rest for 10 minutes.
Roll out each dough into a very thin sheet. The thinner the better, because thin dough gets the crispiest.
Use a pizza cutter to cut into crackers, about 1 1/2 inches wide. It doesn’t have to be perfect (as you can see below!). Unless you’re into perfectly square crackers.
Bake for about 15 minutes total, turning at 6 minutes. The exact bake time will depend on the thickness of the dough and variations in ovens.
Crackers variations: new seasonings!
The vibe we went for with this crackers recipe was Mediterranean style: Italian seasoning, sesame seeds (for look and flavor), and salt and pepper. If you don’t have Italian seasoning onhand, just use equal parts dried oregano and dried basil. Here are some other ideas for seasonings if you’d like to change up the vibe:
Double the sesame seeds and nix the Italian seasoning
Caraway seeds (they’re in rye bread, so they add a rye vibe)
Poppy seeds
Storage for homemade crackers
Homemade crackers don’t have preservatives like crackers from the store, so the storage recommendations are different. This crackers recipe will stay good for about 1 week. Here’s how to store them:
Place them in a sealable container BUT don’t seal the lid. That’s right! These crackers are best stored with the lid ajar or loose. This keep the crackers the crispiest! We try a side-by-side test and the loose lid was the winner.
To recrisp them, heat in a 225 oven for 15 minutes. Want to have that oven-fresh crispness again? Throw your crackers in a 225 degree oven for 15 minutes, and they taste new again!
Do you have to use a food processor?
It’s easiest to make this crackers recipe in a food processor, because the processor helps to mix the dough to just the right consistency without having to add too much water. But if you don’t have one, never fear! You can also mix it by hand: simply use a bowl and a wooden spoon. Let us know if you try the hand mixing method and how it goes.
Food processor recommendation
Alex and I use a food processor often: outside of this crackers recipe for hummus, pesto, almond butter and peanut butter, etc. It’s much more powerful than a blender and we use it all the time. The large size is most versatile, which we recommend. If you’re looking to add one to your kitchen, ere’s one we like: Cuisinart 7 Cup Food Processor.
Ways to serve this crackers recipe
Use this homemade crackers for all your snacking and entertaining needs! Here are all the ways we love to snack on these crispy crackers:
Step up your snacks or parties with this homemade crackers recipe! This crispy flatbread style cracker is full of flavor, and all natural with no additives.
Ingredients
1 cup whole wheat flour (or substitute all purpose flour)
In a food processor, pulse the whole wheat flour, all purpose flour, Italian seasoning, sesame seeds, garlic powder, black pepper, and 1 teaspoon kosher salt. (Alternatively, you can stir these ingredients together in a bowl.)
In a liquid measuring cup, stir together the olive oil, water and maple syrup. Then turn on the food processor and slowly drizzle in the liquids (through the hole in the lid) while the motor is running until a ball forms. You may have a little water left over; or, add a drizzle of water if necessary. (Alternatively, pour in the liquid ingredients and stir until a very sticky dough forms.)
Divide the dough into two dough balls. Place them on the counter, cover with a towel, and rest 10 minutes.
Lightly flour a clean countertop. Take one dough ball and use a rolling pin to roll out a thin rectangle, approximately 10 inches by 14 inches (the thinner the crispier!). Sprinkle more kosher salt evenly on top and roll over it several more times to incorporate it into the top. Transfer the dough to a sheet of parchment on your countertop. Cut with a roller to make squares about 1 1/2 inches on each side. Transfer the parchment paper to a baking sheet. Do the same with the other sheet of dough.
Place the baking sheets in the oven and bake for 6 minutes, then rotate the pans (and switch oven racks) and bake about 8 to 10 minutes more until lightly browned. The crackers on the edges may get a little darker depending on how even your oven is. Cool for several minutes before eating; the crackers will become crispier as they cool.
Storage: Store the crackers in a sealable container for up to 1 week, but leave the lid ajar / loose. This keeps the crackers crispy! If you’d like them crispier after a few days, bake at 225 degrees Fahrenheit for 15 minutes.
Notes
*If you don’t have Italian seasoning, you can use 1 1/2 teaspoons dried oregano and 1 1/2 teaspoons dried basil.
When I want fresh, homemade pasta—but don’t want the fuss of an elaborate cooking project—I turn to my favorite Sardinian pasta shape: malloreddus (1). Also known as gnocchetti sardi, this shape requires neither a rolling pin nor a hand crank, and the …
When I want fresh, homemade pasta—but don’t want the fuss of an elaborate cooking project—I turn to my favorite Sardinian pasta shape: malloreddus (1). Also known as gnocchetti sardi, this shape requires neither a rolling pin nor a hand crank, and the process of making them is so simple that it can become a truly relaxing, even meditative, cooking project.
Most traditional fresh pastas are made using eggs and finely ground white flour. The malloreddus dough, on the other hand, is comprised of water and durum wheat semolina flour. If you don’t have a lot of experience making homemade pasta, then this eggless malloreddus dough is perfect practice because it’s exceedingly forgiving and utterly affordable.
This homemade no knead bread will wow everyone! It’s so easy to make and has the best flavor, crispy crust, and chewy interior. Great for beginners! Want to bake easy homemade bread, but not sure where to start? Try this best no knead bread recipe! Your friends and family will sing your praises. Neighbors following the wafting smell will come flocking. You’ll get multiple marriage proposals. Yes, this bread is life changing! It’s got the best flavor: lightly tangy and robust. The exterior is the perfect crisp crust, and the interior has the perfect moist chewiness. Even better: it’s our easiest bread recipe yet. If you’re a bread baking beginner, this is the place to start. Want an even quicker loaf bread? Try our Easy Homemade Bread or Easy Whole Wheat Bread, which are made with a loaf pan and take just 2.5 hours. How to make no knead bread: an overview! Here’s the basic outline of what you’re getting yourself into with no knead bread. The process takes 5 minutes the night before, and then about 2 hours the day of. Compared to our sourdough bread and even our artisan bread, it’s the quickest and easiest bread recipe we have. (But if you want to […]
This homemade no knead bread will wow everyone! It’s so easy to make and has the best flavor, crispy crust, and chewy interior. Great for beginners!
Want to bake easy homemade bread, but not sure where to start? Try this best no knead bread recipe! Your friends and family will sing your praises. Neighbors following the wafting smell will come flocking. You’ll get multiple marriage proposals. Yes, this bread is life changing! It’s got the best flavor: lightly tangy and robust. The exterior is the perfect crisp crust, and the interior has the perfect moist chewiness. Even better: it’s our easiest bread recipe yet. If you’re a bread baking beginner, this is the place to start.
Here’s the basic outline of what you’re getting yourself into with no knead bread. The process takes 5 minutes the night before, and then about 2 hours the day of. Compared to our sourdough bread and even our artisan bread, it’s the quickest and easiest bread recipe we have. (But if you want to make a bread recipe in one day, the artisan bread is your best option.) Here’s an outline of what you’ll have to do:
Mix, Rest overnight
5 minutes active, 12 to 18 hours hands off
Shape & Proof
5 minutes active, 1 hour hands off
Bake
40 minutes, hands off
Cool
45 minutes, hands off
Equipment list for no knead bread
Making no knead bread requires a few tools. It’s easiest to make with a Dutch oven, but you can also use a pizza stone. There are several optional tools as well that make things easier, but are not required. Here’s what you need!
This best easy no knead bread recipe uses a mix of just two flours you’ll probably already have in your pantry. Unlike some of our other bread recipes, there’s no need for bread flour. Here’s what you’ll need:
All-purpose flour (for texture
Whole wheat flour (for flavor)
Think ahead! No knead bread rests overnight
This bread requires thinking ahead 1 day ahead. You’ll need to rest the bread dough overnight. Why? Well, the answer has to do with proofing.
No knead bread requires only 1 proof. Proofing is simply letting the bread stand at room temperature while the leavener (yeast or sourdough) does its magic to help the bread rise. Usually a proof is about 45 minutes to 1 hour. Both our sourdough bread and artisan bread require folding and “proofing” the bread multiple times. So doing only 1 proof is almost unheard of!
The tradeoff? Resting overnight. Proofing is hands off, but it does require a lot of time to fold and proof multiple times. The tradeoff: you’ll need to rest the bread at room temperature overnight. To us, that’s a very worthy tradeoff! You save hours of bread making time the day of baking.
How to shape the boule
The main part of making no knead bread that requires technique is shaping the dough. You’ll shape it into a ball, called a boule. It’s easiest to learn how to shape the dough by watching. Here’s a video instruction for shaping the boule.
How to score the bread
See those beautiful lines on the top of the artisan bread? Those are called score lines. Scoring is slashing the top of the dough with a sharp knife to allow it to expand when baking. You can also make a decorative sort of pattern on the bread. Here are a few tips for scoring no knead bread:
Use your sharpest knife, or a lame. You’ll want the knife to be ultra sharp. We purchased a lame for this, since we make lots of bread recipes.
Make shallow cuts into the top of the dough. You want to cut just the surface — if it’s too deep it collapses, if it’s too shallow it bursts. Alex did this cross pattern for the bread scoring in this photo!
What’s a Dutch oven? Do I need it?
This easy no knead bread is best when baked in a Dutch oven. Why? Baking bread in a covered Dutch oven holds in the steam that the bread releases as it cooks. This makes an extra crispy crust & perfect rise. If you don’t have a Dutch oven, you can use a pizza stone (see below).
What is a Dutch oven? It’s a heavy cooking pot with a lid used for braising meat and making soups and stews. You can use it on the stovetop or in the oven. All Dutch ovens are made of cast iron; some have an enamel coating that makes them easier to clean.
What can I make with a Dutch oven? You can make all sorts of things, from risotto to soup. Go to 12 Easy Dutch Oven Recipes.
Or, use a pizza stone to bake no knead bread!
You also can use a pizza stone to bake this no knead bread! The best way is with a Dutch oven, but if you don’t have one you can use a pizza stone. You’ll also have to make extra steam in your oven. To do that, you’ll use a baking sheet and pour boiling water onto it right when you add the bread. This creates steam, which makes that crispy crust.
Because this no knead bread has no preservatives, so the storage recommendations are different from a bread you might buy from the store. Here’s what to do:
Room temperature storage (2 days): Once you’ve baked your homemade bread, it is best eaten within 48 hours. We store ours wrapped in cloth at room temperature. Use a clean dish towel or a bread bag.
Frozen (3 months): Or, you can freeze it! It’s easy to cut your bread in half and freeze half of it! Let it cool to room temperature, then cut it into slices and place it into a sealed bag or container.
Mix the dough & rest overnight: In medium bowl, stir together the all purpose flour, whole wheat flour, yeast and salt. Add the warm water and vinegar and stir with a wooden spoon or dough whisk until all flour is incorporated. Place the bowl in a proofing bag or cover with plastic wrap. Rest at room temperature overnight (12 to 18 hours). The resulting dough will be bubbly and very sticky.
Shape the dough: When ready to bake, remove the dough from the bowl onto a clean, lightly-floured countertop. Gently spread the dough into a square and then fold up each side into a packet. Flip the dough over. Place your hands behind the dough and gently pull the dough towards you to increase the tension on the surface of the dough. Rotate and repeat until you have a boule shape. Follow this video tutorial for boule shaping technique.
Proof the dough for 1 hour: Place the boule on a piece of parchment paper about twice the width of the boule. Cover the dough with an inverted large bowl and rest one hour.
Preheat the oven: Preheat the Dutch oven (with lid) at 475°F for 30 minutes. (Or for the pizza stone method, place the pizza stone on middle rack of oven, off to one side. Place a cast iron pan or thickest baking sheet on the rack just below and off to the other side of oven. You’ll pour water into it later to create steam.)
Score the bread: Use a sharp knife or lame to cut several shallow slits at angle across the top of the dough. The photographs show this cross pattern.
Bake for 16 minutes: Working quickly and carefully with oven gloves or mitts, transfer the dough on the parchment paper to the preheated Dutch oven, then place the top on. Bake for 16 minutes. (Or for the pizza stone method, transfer the dough on the parchment paper to the preheated pizza stone. After the bread is on the the stone, make the steam: cover your hand with a towel and very carefully pour 1 cup of water onto the cast-iron pan or baking sheet, then immediately close the door.
Reduce to 400°F and bake for 25 to 27 minutes: After the 16 minutes, reduce the oven temperature to 400°F. Remove the Dutch oven, carefully take out the bread, and set the bread directly onto the oven rack. (Or for the pizza oven method, open the oven door a couple of times to fan out excess moist air.) Bake for an additional 25 to 27 minutes, until hollow when tapped or internal temperature is at 205 to 209 Fahrenheit. Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. After cooling, the bread is ready to eat. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze (sliced) wrapped in foil in a plastic bag for several months.
Category:Bread
Method:Baked
Cuisine:Artisan
Keywords: No Knead Bread, No Knead Bread Recipe, Easy Bread, Easy Bread Recipe
Here’s a recipe for how to make authentic artisan bread! This loaf has just the right crispy crust, soft interior, and robust flavor. Welcome to Artisan Bread 101! Want to make beautiful artisan bread but don’t want the commitment level for sourdough? This artisan bread recipe is the perfect place to start. We’re Alex and Sonja, and we created Pretty Simple Sourdough, one of the best resources on the internet for how to make sourdough bread. But to start with something a little more accessible, we created this recipe. This artisan bread recipe teaches you the skills of sourdough but with a simpler and faster method! Ready to get started? Why to make this artisan bread recipe Homemade artisan sourdough breads are all the rage. While it’s a simple concept, sourdough bread is notoriously sensitive and takes days to complete. It also leaves you with a sourdough starter to take care of like a pet. So Alex and I created this artisan bread recipe: simpler and faster than sourdough because it’s made with yeast! You’ll learn the skills you need to know to make sourdough and it results in one amazing loaf of artisan bread. Here’s why to make this […]
Here’s a recipe for how to make authentic artisan bread! This loaf has just the right crispy crust, soft interior, and robust flavor.
Welcome to Artisan Bread 101! Want to make beautiful artisan bread but don’t want the commitment level for sourdough? This artisan bread recipe is the perfect place to start. We’re Alex and Sonja, and we created Pretty Simple Sourdough, one of the best resources on the internet for how to make sourdough bread. But to start with something a little more accessible, we created this recipe. This artisan bread recipe teaches you the skills of sourdough but with a simpler and faster method! Ready to get started?
Why to make this artisan bread recipe
Homemade artisan sourdough breads are all the rage. While it’s a simple concept, sourdough bread is notoriously sensitive and takes days to complete. It also leaves you with a sourdough starter to take care of like a pet. So Alex and I created this artisan bread recipe: simpler and faster than sourdough because it’s made with yeast! You’ll learn the skills you need to know to make sourdough and it results in one amazing loaf of artisan bread. Here’s why to make this recipe:
Beautiful and incredible flavor: It results in a beautiful loaf with great, robust flavor.
Easier than sourdough: It teaches you the skills of sourdough, but the method is less sensitive and you don’t have to maintain a sourdough starter.
Faster than sourdough: This recipe takes only 5 hours total, whereas sourdough you’ll make across 2.5 days.
Here’s the basic outline of what you’re getting yourself into with artisan. The process takes about 4 to 5 hours total. This is pretty short for bread (our sourdough bread takes 2.5 days!) Save this for days off work when you have a long stretch of time you’ll be at home. As you’ll see, the hands on time is in short bursts. Here are the basic steps:
Mix, Proof 1
15 minutes active, 45 minutes hands off
Fold & Proof 2
2 minutes active, 45 minutes hands off
Fold & Proof 3
2 minutes active, 45 minutes hands off
Shape & Proof 4
5 minutes active, 45 to 60 minutes hands off
Bake
40 minutes, hands off
Cool
45 minutes, hands off
Artisan bread: what you need
Making artisan bread requires some special equipment to get the job done. Here’s a list of the required tools. We’ve linked to the exact tools that we use, but you can use whatever suits you!
Dough whisk for quickly and easily stirring the dough mixture (optional)
The flours you’ll use
This artisan bread recipe uses a mix of 3 different types of flours. Here’s the breakdown:
All-purpose flour (for texture
Bread flour (for strength)
Whole wheat flour (for flavor)
Personally, we use King Arthur brand organic flour for all three of the flours. In testing many different flours, we find it has the best and most consistent results for our sourdough bread recipe. (Some other flour brands made for a denser bread.)
Proof this artisan bread at room temp
Proofing is when you let bread dough rest after you’ve added yeast so that it rises. The proofing instructions for some breads are involved, where it’s required to have a warm place at a certain temperature for proofing. Here’s all you need to know for this artisan bread recipe:
Place the bread in a plastic bag or cover with plastic.
Leave it at room temperature. This bread is less sensitive than sourdough and other types, so the proofing temperature doesn’t have to be warm!
How to fold the dough
You’ll proof the dough a few times in the recipe, and between teach proof you’ll fold the dough. When you read the instructions in the recipe, it might sound confusing. Never fear: we’ve got video instructions! We highly recommend watching before you attempt it:
The only other tricky part about making this artisan bread is shaping the loaf. Again, when you read the instructions in the recipe, it might sound confusing. Make sure to watch this video instruction before attempting it:
The final proof for this artisan bread is in a basket called a banneton. The banneton helps to shape the bread and also makes for those lovely decorative lines on the top of the bread. You actually can use a bowl instead (see below). But the best method is a banneton (we ordered ours online). Here are a few tips about using a banneton:
Coat the inside in flour before baking: To ensure the bread doesn’t stick to the banneton, the inside is coated with a mix of 1/2 cup all purpose flour and 1/2 cup rice flour. We keep a container full of this mix on hand for baking days.
There’s no need to clean it! When it’s not in use, you can store the banneton at room temperature. There’s no need to clean the banneton; simply let it dry out after baking. After every few bakes, we scrape out any excess flour with a spoon so that you can still get those nice decorative lines in the top of the dough.
Use a large bowl instead of a banneton!
Don’t have a banneton? No problem! You can simply place a floured linen or cotton tea towel inside of a large bowl. (Don’t use a terry cloth dish towel: that type would be much too thick here!) The tea towel will help the bread to release from the inside of the bowl. It won’t be as pretty as the banneton look, but it still works.
What’s a Dutch oven? Do I need it?
A Dutch oven is a heavy cooking pot with a lid that’s used for braising meat and making soups and stews. Dutch ovens can be used on the stovetop or in the oven, and they’re typically made of cast iron. Some Dutch ovens have an enamel coating over the cast iron, which makes them easier to clean.
Why do you need a Dutch oven for baking bread? Baking in a Dutch oven holds in the steam that the bread releases as it cooks. This makes for an ultra crispy crust!
Use these tricks for getting steam in your home oven. Follow these tips from The Kitchn.
Preheat the pizza stone like the Dutch oven. Then bake the bread on top of the pizza stone.
How and why to score artisan bread
See those beautiful lines on the top of the artisan bread? Those are score lines. Why do you score artisan bread? Scoring is slashing the top of the dough with a sharp knife to allow it to expand when baking. You can also make a decorative sort of pattern on the bread (some bread bakers get very fancy). Here are a few tips for scoring artisan bread:
Use your sharpest knife, or a lame. You’ll want the knife to be ultra sharp. We purchased a lame for this purpose, which is a very sharp blade designed just for scoring.
Make shallow cuts just into the top of the dough. You want to cut just the surface — if it’s too deep it collapses, if it’s too shallow it bursts. For the look here, we made 5 slits across the top of the bread.
Storing homemade artisan bread
Because this artisan bread has no preservatives, you’ll store it a little differently than a store-bought bread. Here’s what to know about homemade artisan bread storage:
Room temperature storage (2 days): Once you’ve baked your homemade bread, it is best eaten within 48 hours. We store ours wrapped in cloth at room temperature. You can use a clean dish towel; or, made a special bread bag for storage out of a large napkin.
Frozen (3 months): If you don’t think you’ll eat the entire loaf in 48 hours, freeze part of the loaf! Let the artisan bread cool fully to room temperature, then cut it into slices and place it into a sealed bag or container.
For dusting the banneton: 50/50 blend of rice flour and all purpose flour, for dusting the banneton
Instructions
Mix the dough & rest 45 minutes at room temp: In a medium bowl, stir together flours, yeast and salt. Add the warm water and maple syrup. Stir with a wooden spoon or dough whisk until flour is fully incorporated into raggy dough. Place the bowl in a proofing bag or cover with plastic wrap and rest for 45 minutes.
Fold the dough & Proof 1 for 45 minutes at room temp: With wet hands, lift one side of the dough straight up so that it stretches and fold it across the center; turn the bowl a quarter turn and repeat 4 times. Lift up the dough and wrap it onto itself until you have a smooth surface, then flip it over and place it in the bowl seam side down. Tip: Watch these video instructions for folding the dough (4:26 to 4:37). Place bowl in a proofing bag or cover with plastic wrap and rest for 45 minutes.
Fold the dough & Proof 2 at room temp: Fold the dough again in the same manner and rest 45 minutes.
Shape the dough, place it in the banneton, and rest for 45 to 60 minutes at room temp: Prepare the banneton by rubbing the 50/50 rice flour mixture into all of the grooves of the banneton. Remove the dough from the bowl onto a lightly floured counter. Rub just enough flour onto the top of the dough so that it isn’t tacky. Use the bench scraper to flip the dough so that the floured side is down. Gently stretch the dough into a rectangle. Moving quickly, fold the top third of the dough down, and the bottom third up to create a packet. Rotate the dough 90 degrees and gently roll it into a log shape. Be careful to not press the dough or deflate it. Use your hands to gently pull the dough tight and pinch off the seams at the end of the dough. Rub a little more flour onto the top of the dough so that it isn’t tacky. Gently flip the dough into the banneton and pinch off the bottom seam. Tip: Watch the video instructions for shaping the dough (7:54 to 8:50). Place the banneton into the proofing bag and proof 45 to 60 minutes, until doubled in size.
Preheat the Dutch oven at 475°F for 30 minutes: Preheat the Dutch oven at 475°F for 30 minutes.
Place on parchment, score, and bake for 16 minutes in Dutch oven: When the dough is proofed, put a piece of parchment paper the width of your banneton. Gently invert the banneton onto the parchment paper and reach your hand into the basket to release it from the banneton. Try not to deflate the dough. Using a lame or sharp knife, cut several shallow slits at angle across the top of the dough. If desired, use a fine mesh sieve to dust the bread with a bit of flour. As quickly as possible, remove the lid from the Dutch oven and carefully place the parchment paper with dough into the Dutch oven. Cover it and set the timer for 16 minutes.
Place the bread on the oven rack, reduce to 400°F and bake for 23 to 25 minutes: After 16 minutes, reduce the oven temperature to 400°F. Remove the Dutch oven, carefully take out the bread, and set the bread directly onto the oven rack. Bake for an additional 23-25 minutes, until hollow when tapped or internal temperature is at 205 to 209 Fahrenheit. Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. After cooling, the bread is ready to eat. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze (sliced) wrapped in foil in a plastic bag for several months.
This fast and easy homemade garlic naan is brushed with garlic butter and perfectly chewy! It’s such a treat, you’ll never go back to storebought. What’s better alongside a steaming bowl of curry than warm garlic naan? This Indian skillet flatbread is always a crowd pleaser: it’s soft, supple, warm and garlic-scented. There’s not much better to sop up savory broth! There are all sorts of creative ways to turn naan into dinner too: like naan pizza! It’s easy to find this famous bread at the store, but the very best way to eat it: homemade, right off the skillet. Here’s our very best naan recipe: it’s chewy, full of flavor, and quicker than most recipes. Here are all our secrets! Why make this garlic naan? With loads of naan bread recipes out there, why make this specific garlic naan? Here’s what makes it stand out from the rest: It’s a fast naan recipe. Homemade bread takes time to rise, or proof. The proof time for most naan recipes is 1 to 2 hours. The proof time for this recipe? Just 30 minutes! The flavor and texture are incredible. This naan bread is perfectly soft and fluffy, just the right […]
This fast and easy homemade garlic naan is brushed with garlic butter and perfectly chewy! It’s such a treat, you’ll never go back to storebought.
What’s better alongside a steaming bowl of curry than warm garlic naan? This Indian skillet flatbread is always a crowd pleaser: it’s soft, supple, warm and garlic-scented. There’s not much better to sop up savory broth! There are all sorts of creative ways to turn naan into dinner too: like naan pizza! It’s easy to find this famous bread at the store, but the very best way to eat it: homemade, right off the skillet. Here’s our very best naan recipe: it’s chewy, full of flavor, and quicker than most recipes. Here are all our secrets!
Why make this garlic naan?
With loads of naan bread recipes out there, why make this specific garlic naan? Here’s what makes it stand out from the rest:
It’s a fast naan recipe. Homemade bread takes time to rise, or proof. The proof time for most naan recipes is 1 to 2 hours. The proof time for this recipe? Just 30 minutes!
The flavor and texture are incredible. This naan bread is perfectly soft and fluffy, just the right amount of salt and has the very best garlicky flavor. Really! You’ll have to try it for yourself.
Fastest way to make naan: with no yeast!
There are two basic ways to make a naan dough: with yeast and with baking powder. Most traditional Indian naan recipes use yeast as the leavener: it’s what makes the bread rise. Yeasted breads require longer proofing times. What’s proofing? Proofing is when you let bread dough rest after you’ve added yeast so that it rises. A yeasted naan recipe requires 1 to 2 hours of proofing time, depending on the recipe.
Some more modern takes on naan bread use baking powder as the leavener instead of yeast (for example, the naan recipe in Indian chef Vivek Singh’s book Curry). Baking powder cuts down the proofing time to just 30 minutes. The texture is slightly more biscuit-y than bread-y, but to us this trade-off was absolutely worth it!
Use a cast iron skillet (if you have it!)
The best way to cook garlic naan? Use a cast iron skillet if you have it! Why? A cast iron skillet gets blazing hot. Just like pizza, you want to use as high heat as possible when cooking naan. It’s what makes the classic blackened marks on the dough. If you don’t have cast iron skillet: never fear! You can use any large skillet or griddle: the blackened marks will just be more subtle.
Tip: Whatever skillet you use, heat it until it’s very hot before you add the first piece of dough. If you add the dough before its roaring hot, it won’t cook correctly.
Making naan is easiest with a buddy!
Alex and I have honed our expertise in homemade bread recipes over the past few years. Our sourdough bread is the most popular and has been made by people around the world. (See below for more of our favorite breads.) Here are a few tips we recommend for making this easy homemade naan bread:
Make sure you have time. This garlic naan recipe takes about 1 hour from start to finish. The hands on portion is about 20 to 30 minutes. We’d recommend making this for entertaining or a dinner party, or an activity on a weekend afternoon or a day off.
Find a buddy! You can make this recipe by yourself. BUT, it’s even more fun with a spouse, partner or friend. It’s nice to have one person roll out the naan and one person cook it. Plus, cooking together is always better!
Recipes to eat with garlic naan
There are lots of ways to eat this garlic naan bread! It’s most natural with curry, but we have several naan pizza recipes as well. Here are our favorites in both categories:
Easy Chickpea Curry A favorite! The ultimate healthy and easy weeknight dinner. It’s plant based (WFPB) and done in 20 minutes.
Vegetable Curry The best way to eat your veggies! Cauliflower, bell pepper and chickpeas swim in a flavor-packed broth.
This fast and easy homemade garlic naan is brushed with garlic butter and perfectly chewy! It’s such a treat, you’ll never go back to storebought. (Vegan substitutions listed, or go to Vegan Naan.)
Ingredients
2 1/2 cups (312 grams) all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons kosher salt (1 1/2 teaspoons, for vegan)
2 tablespoons olive oil
3/4 cup 2% milk (water, for vegan)
3 tablespoons Greek yogurt (coconut cream, for vegan)
2 tablespoons salted butter (coconut oil, for vegan)
1 garlic clove
Chopped fresh cilantro, for serving
Instructions
In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil, milk, and Greek yogurt and stir until dough comes together. If it is dry, add a bit more milk; if it is very sticky, add a sprinkle more flour. Knead for about 30 seconds to a minute until all the flour is incorporated and a dough ball forms.
Transfer the dough to a lightly oiled bowl. Rest for 30 minutes at room temperature covered with a towel.
Once the dough has rested, flatten it into a disc. Then cut it into 6 equal pieces. On a clean, lightly floured countertop, roll each dough into a thin teardrop shape, about 1/8 inch thick.
Meanwhile, grate the garlic. In a small saucepan, heat the butter and the garlic over medium low heat. Cook for 1 to 2 minutes until the garlic fragrant is just starting to turn yellow (but not brown), then immediately remove from the heat.
Heat a cast iron skillet*, griddle or large skillet over very high heat until it’s blazing hot (make sure it’s as hot as possible, or the first piece won’t cook correctly). Add one of the pieces of dough and cook until the top has bubbles and the bottom is golden and very dark brown in spots (about 1 minute), then turn and cook another 30 seconds to 1 minute on the other side. Brush the naan with a bit of the garlic butter on both sides. Wrap it with a clean towel. Repeat with the remaining 5 naan, adding each to the towel afterwards (this will steam them and keep them warm and supple).
Serve immediately with chopped cilantro. To store, place fully cooled naan in an airtight plastic bag and keep at room temperature for up to 3 days, or freeze for up to 2 months. Reheat refrigerated or frozen naan by wrapping in aluminum foil and baking in a 350°F oven for 15 minutes.
Notes
*A cast iron skillet is the best option, since it gives the signature blackened spots. A skillet works too, but won’t get as blackened.
If you love to make bread, we’ve got lots of resources for you! Here are our favorite bread recipes:
Best Sourdough Bread Easy to follow instructions, a printable checklist, and a step-by-step video help you master that tangy flavor, chewy crust, and perfect texture. (Or try the Vegan Bread version.)
Easy Homemade Bread This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more.
Want to make amazing bread? This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more! Want a go-to easy homemade bread recipe? Here’s ours! This recipe works for just about anything. It’s perfect for sandwiches, making toast, or serving with soup. Even better, it really is easy compared to other breads you’ll bake. (It’s loads simpler than sourdough bread.) You don’t need specialized equipment, and it bakes right in a 9-inch loaf pan. It’s got a little whole wheat flour, oats, and seeds on the top for added nutrients and flavor. You’ll never need to buy bread again! We think you’re going to love it…because our family is obsessed. How to make homemade bread: an overview Here’s an overview of how to make homemade bread! Here’s the basic outline of what you’re getting yourself into. What’s the total time? Baking this homemade bread takes 2 1/2 to 3 hours total, then 1.5 hours to cool it. It’s a project you’ll want to save for days off of work like weekends. (Or if you’re feeling ambitious, start early on a weeknight.) Here are the basic steps: Mix & knead the dough 15 minutes active […]
Want to make amazing bread? This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more!
Want a go-to easy homemade bread recipe? Here’s ours! This recipe works for just about anything. It’s perfect for sandwiches, making toast, or serving with soup. Even better, it really is easy compared to other breads you’ll bake. (It’s loads simpler than sourdough bread.) You don’t need specialized equipment, and it bakes right in a 9-inch loaf pan. It’s got a little whole wheat flour, oats, and seeds on the top for added nutrients and flavor. You’ll never need to buy bread again! We think you’re going to love it…because our family is obsessed.
How to make homemade bread: an overview
Here’s an overview of how to make homemade bread! Here’s the basic outline of what you’re getting yourself into. What’s the total time? Baking this homemade bread takes 2 1/2 to 3 hours total, then 1.5 hours to cool it. It’s a project you’ll want to save for days off of work like weekends. (Or if you’re feeling ambitious, start early on a weeknight.) Here are the basic steps:
Mix & knead the dough
15 minutes active time
Proof 1
45 to 60 minutes, hands off
Shape
10 minutes active time
Proof 2
40 to 50 minutes, hands off
Bake
30 minutes, hands off
Cool
90 minutes, hands off
Equipment list: what you need!
One of the great things about this homemade bread is that you need minimal equipment! Sourdough bread requires lots of specialized equipment, and our favorite artisan bread recipe requires a Dutch oven. But this one? You only really need a loaf pan! There are 2 items that are optional:
Required tools for homemade bread (really, only one thing!)
Why use a kitchen scale when baking homemade bread? Weighing out ingredients is the most accurate way to measure flour. Its volume varies based on the environment! But for this homemade bread recipe, exact precision is not as important as something like sourdough. So you can get away with cup measures!
Why use an instant read thermometer? Reading the bread’s internal temperature is the best way to determine whether the bread is fully baked. But you can get away with baking without it! Just judge whether the top is nicely golden brown.
What’s in this this homemade bread?
This homemade bread recipe is technically a white bread, but Alex and I wanted to infuse it with more nutrients and flavor. So it’s also got whole wheat flour and oats in the bread dough! This adds great flavor and helps to make it more filling. You can also add optional seeds to the top to get a nice contrasting texture.
This homemade bread recipe calls for two proofs. If you don’t watch the Great British Baking Show like we do, you might wonder: What is proofing? Proofingis letting the bread dough rest so that it rises. This creates the desired fluffy texture of the bread (also called the crumbe).
What temperature should bread be proofed at?
Warm place: For best results, the proofing temperature should be between 80°F and 90°F. Many ovens have a proofing setting you can use for this step. (Just don’t forget about your proofing bread and accidentally turn on the oven to make something else!)
Room temperature: With this homemade bread, you can also proof at room temperature. The proofing temperature for sourdough bread is much more important since it’s a little more touchy. The bread can be proofed at either temperature.
How to store homemade bread
Another important thing about homemade bread is storage instructions! Because it doesn’t have preservatives like store-bought bread, the storage will be different than you might expect. Alex and I were thrilled when we tested this bread and it held up very well with both methods.
Room temperature: Store the bread at room temperature wrapped in plastic for 2 to 3 days
Refrigerator: Store refrigerated wrapped in plastic for up to 1 week (this bread stores refrigerated much better than an artisan loaf)
Freeze: Slice the bread into pieces, wrap in plastic, and it can freeze for 3 months
This homemade bread is perfect with a slather of nut butter and drizzle of honey
Serving this bread!
This bread works wonderfully for so many things! Here’s what we like to use it for:
Sandwiches: Use it for any of our vegetarian sandwiches like chickpea salad sandwich! Perfect for office desk lunches or school lunches.
Make the dough: In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the milk so it is just warm.
In a large bowl, combine the melted butter and milk with the maple syrup, warm water, and yeast and mix with a wooden spoon or dough whisk until just combined. In a separate bowl, stir together whole wheat flour, all purpose flour, oats and kosher salt. Add the flours and oats to the bowl and stir with the spoon until just combined. Turn the dough out onto a clean, lightly floured countertop and form the dough into a ball.
Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
Proof 1: Place the dough ball in a clean bowl and cover with a clean dish towel. Allow the dough to stand in a warm place (proof) until it rises to double in size, about 45 minutes to an 1 hour.
Shape the dough: Once proofed, grease an 8 to 9-inch loaf pan. Turn the dough onto a counter and gently press the dough into a large rectangle about 1/2-inch thick. The short side of the rectangle should be about the width of the long edge of the loaf pan. Roll the dough into a log (the width of the loaf pan). Pinch the seams on the sides and bottom of the roll and then place it into the greased pan seam-side down. Gently press the dough to fill the bottom of the pan.
Proof 2: Cover with a clean dish towel and allow to proof for 40 to 50 minutes until the dough rises about 1 inch above the rim.
Meanwhile, preheat the oven to 350°F.
Bake the bread: Once proofed, brush with the top of the loaf with water. If desired, sprinkle the seeds on the top. Bake 30 to 35 minutes. The bread is done when the top is golden brown and the inside of the bread reaches 190°F on an instant read thermometer. Remove the bread to a cooling on a rack and cool completely, at least 90 minutes. (However tempting, cutting the bread while warm will ruin its texture!)
Serve (+ storage info): Slice the bread and serve. Store the bread at room temperature for 2 to 3 days wrapped in plastic, or refrigerator for up to a week. The bread can also be frozen, sliced into pieces and wrapped in plastic, for 3 months.
I first caught sight of a rumtopf at a Berlin flea market a few years ago. It sat surrounded by assorted crockery and ceramic figurines, very large and very brown. Because I didn’t speak much German back then, having only recently moved from India, I a…
I first caught sight of a rumtopf at a Berlin flea market a few years ago. It sat surrounded by assorted crockery and ceramic figurines, very large and very brown. Because I didn’t speak much German back then, having only recently moved from India, I assumed from the name that it was a jar in which one might, well, store rum. A German version of the Portuguese garrafao de vinho, if you will. But because I had no real need for a five-liter jar in which to store rum, I didn’t buy it. A fact that I would come to regret.
It was only much later that I realized that rumtopf was also the name for a rather delightful boozy fruit concoction I had come to associate with winter in Germany. It referred to fruit that had been preserved in sugar and rather potent rum, and was typically served alongside a slice of cake or pie; or heaped on top of—and thus, completely transforming—a bowl of vanilla ice cream. As it turned out, it was also named for the jar in which it was made. Yes, that jar.
Dear Test Kitchen is back for season 2 and ready to take on all your kitchen conundrums. In this episode, Test Kitchen Director Josh Cohen and cheese expert Elena Santogade are whipping up a batch of perfect, creamy fresh mozzarella. Watch them mix, st…
Dear Test Kitchen is back for season 2 and ready to take on all your kitchen conundrums. In this episode, Test Kitchen Director Josh Cohen and cheese expert Elena Santogade are whipping up a batch of perfect, creamy fresh mozzarella. Watch them mix, stir, and stretch in the video above, then follow the step-by-step guide below to do it at home, and read on for the recipe at the very bottom.
These easy homemade biscuits are flaky, tender, buttery, and everything a biscuit should be. In a word: WOW. Bookmark this recipe: it will be your go-to! Biscuits are right up there at the top of the cozy comfort food list. Right? For us, they rank with the likes of chili, mac & cheese, and pot pie. And these particular biscuits are the most tender, flaky, comforting homemade biscuits you’ll find. (We think, at least!) Alex and I have been eating them as a side for creamy wild rice soup and drizzled with hot honey. They’re always a huge hit with guests. Are you looking for a go-to biscuits recipe? Because we think this one is it. Are these really the best homemade biscuits? We think so. Why? Well, they’re tender and perfectly flaky. They have just the right rise and beautifully layered look. And the flavor? They’re buttery and just the right amount of salty, savory goodness. What we love is that we’ve been looking for a go-to biscuit recipe for quite some time. And these are perfect for serving with soups or as a breakfast sandwich. As you’d expect, there are a few baking tricks that result in the […]
These easy homemade biscuits are flaky, tender, buttery, and everything a biscuit should be. In a word: WOW. Bookmark this recipe: it will be your go-to!
Biscuits are right up there at the top of the cozy comfort food list. Right? For us, they rank with the likes of chili, mac & cheese, and pot pie. And these particular biscuits are the most tender, flaky, comforting homemade biscuits you’ll find. (We think, at least!) Alex and I have been eating them as a side for creamy wild rice soup and drizzled with hot honey. They’re always a huge hit with guests. Are you looking for a go-to biscuits recipe? Because we think this one is it.
Are these really the best homemade biscuits?
We think so. Why? Well, they’re tender and perfectly flaky. They have just the right rise and beautifully layered look. And the flavor? They’re buttery and just the right amount of salty, savory goodness. What we love is that we’ve been looking for a go-to biscuit recipe for quite some time. And these are perfect for serving with soups or as a breakfast sandwich. As you’d expect, there are a few baking tricks that result in the BEST ever homemade biscuits.
Tricks for making easy homemade biscuits
1. Freeze the butter.
The key to a perfectly flaky biscuit? Cold butter. And not just any type of cold. Ice cold. Alex and I experimented with various ways to keep the butter cold. But the easiest was freezing it! If you think of it, you can pop the butter into the freezer the night before. Or, just freeze it for at least 30 minutes before making the biscuits.
2. Use buttermilk.
You’ve heard of buttermilk biscuits. Why? Because buttermilk does incredible things for the texture of a biscuit. First of all, it adds a tangy flavor. But even better: it also gives a tall rise to the biscuits. When baking soda and acidified dairy are combined in a batter, they release carbon dioxide bubbles that help lighten whatever you’re making. Another place to use this principle in action: our Buttermilk Pancakes.
3. Use a biscuit cutter.
A biscuit cutter is key to making homemade biscuits. It makes sure all the biscuits are uniform and you can get that perfect rise on each one. If you don’t have a set of biscuit cutters, here’s the Biscuit Cutters that we used.
Serve them with hot honey. Really.
After you’ve made these biscuits (and please tell us that you’re going to!), we have two ideas for next-level condiments to serve with them. First off, have you ever had Hot Honey? It’s essentially spicy honey and it’s seriously tasty. So many readers over on Instagram have mentioned it that we had to create a recipe. While most hot honey recipes call for simmering honey with hot peppers, we wanted to create a shortcut for you. Our Hot Honey recipe takes just 5 minutes and involves your favorite hot sauce! Head over for more.
Or with this bomb strawberry jam.
Another fantastic pairing with these homemade biscuits is our Easy Strawberry Jam. And it’s not just any old jam. It’s the most delicious strawberry jam you’ve ever tasted. You’ll want to spread this glittery red jelly on just about everything: these biscuits, toast, oatmeal, waffles, and pancakes. The magic? It uses chia seeds that naturally make the gel like texture, and maple syrup to sweeten it just enough.
Top 10 dishes to pair with biscuits
Of course, there’s no end to how you can serve these homemade biscuits. Here’s a list of main dishes you can serve biscuits with: and these are our top ten favorites!
These easy homemade biscuits are flaky, tender, buttery, and everything a biscuit should be. In a word: WOW. Bookmark this recipe: it will be your go-to!
Freeze the butter for at least 30 minutes, or overnight.
When ready to bake, preheat the oven to 450°F.
Mix the dry ingredients. Grate the frozen butter with a large grater and add it to the flour mixture. Mix with your hands until all butter is coated. Place bowl of flour and the buttermilk in the freezer for 10 minutes to chill.
Add the buttermilk to the flour and stir until all the buttermilk has just absorbed. Do not overstir. Turn onto a lightly floured counter and use your hands to form the dough into a rough ball. Gently roll the dough out into a rectangle about 8” x 10” x 1/2” thick. Fold the dough in half like a brick, turn, and gently roll out until it is 1/2” thick again. Repeat the fold and roll three more times, ending with a rectangle 8” x 10” x 1/2” thick.
Use a 3” biscuit cutter to cut the biscuits, pushing straight down (without turning the cutter) and transferring to a parchment lined baking sheet. Ensure the edges of each biscuit are touching on the baking sheet to improve rise. You should get 6 biscuits out of the first cutting, then re-roll the dough scraps for final 2 biscuits.
Brush tops with buttermilk. Bake 13 to 16 minutes until golden brown. Serve immediately. Store leftovers frozen for up to 3 months or refrigerated for a few days (reheat in a 350 degree oven until warm).
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