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Rob Walks COOKS

@robwalks.cooks

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Official cooking service by @rob.walks!

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All you need are 3 ingredients! That’s it! Such a fun and simple recipe that you can do whenever you like. Save this for later!

3 Ingredients for the Buttermilk Biscuits:
2 cups self-rising flour
1 ½ sticks unsalted butter (1 stick frozen, 1/2 stick melted)
1 ⅓ cups buttermilk
Honey (optional)

Things You’ll Need:
Biscuit cutter or cup
Medium bowl
Spatula or bowl scraper
Sifter
Plastic wrap
Parchment or wax paper
Cookie sheet
Stainless steel grater
Measuring cup (1 cup)
Cast iron pan

Steps:
1. Preheat your oven to 450°F and butter your cast iron (or preferred pan).
2. Grate the frozen stick of butter onto a lined cookie sheet and freeze the grated butter for 5 minutes.
3. Sift 2 cups of self-rising flour into a medium bowl. Add the frozen grated butter and gently fold until all pieces are coated.
4. Add 1 cup of buttermilk and fold until a tacky dough forms. Add a little more buttermilk if needed.
Optional: add honey for sweetness.
Work quickly so the butter stays cold.
5. Turn the dough onto a floured surface. Flour your hands and the top of the dough, then gently press it into a rectangle.
6. Fold the dough (as shown in the video) 5 times while keeping the rectangle shape. Wrap in plastic wrap and freeze for 12 minutes.
7. Remove the dough, return it to the floured surface, and gently press it until even. Cut out your biscuits.
8. Arrange biscuits in your buttered pan and brush the tops with melted butter.
9. Bake for about 17 minutes (or longer if needed).
Brush the tops with butter again and enjoy!

INFO:

Why does the butter need to be frozen?
Frozen butter creates pockets in the dough that turn to steam while baking. This makes biscuits rise and develop flaky layers.

Why unsalted butter?
It gives you more control over how salty your biscuits are.

Why no mixer?
A mixer can overwork the dough and develop gluten, which makes biscuits dense instead of light and airy.

Why no rolling pin?
A rolling pin can compress and overwork the dough, leading to tough biscuits.

Why a cast iron pan?
Cast iron retains and distributes heat evenly, giving the biscuits the best crispy base.

Thanks so much @mallewi for the amazing camera work/edit!

#food #simplerecipes taken in Los Angeles, California by @robwalks.cooks

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a year ago

ngl, these the best brownies i’ve ever made. 🥹 they’re everything i want in a brownie—crispy, gooey, fudgey. you should get you some before they sell out! i’m so proud of these. ngl, these the best brownies i’ve ever made. 🥹 they’re everything i want in a brownie—crispy, gooey, fudgey. you should get you some before they sell out! i’m so proud of these.

🍫 caramel chocolate brownies
available now link in bio by @robwalks.cooks

152

6

3 years ago

“YOU WAS MY BABY! MY FUCKING CINNAMON APPLE!” 🍎

New Flavor: Apple Pie 🍏 🥧

Brown butter cookie dough topped with sweet simmered apples and streusel topping!

Shipping throughout the US! 📦

Available Now! Link In Bio! by @robwalks.cooks

260

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3 years ago

Feels good to be back! by @robwalks.cooks

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4 years ago