Comments on: They wake me up https://orangette.net/2011/03/they-wake-me-up/ Sat, 27 Feb 2016 02:48:44 +0000 hourly 1 https://wordpress.org/?v=6.2.2 By: Dana Erickson https://orangette.net/2011/03/they-wake-me-up/#comment-46089 Sat, 27 Feb 2016 02:48:44 +0000 https://elitemporaryblog.wordpress.com/2011/03/04/they-wake-me-up#comment-46089 Wow. Made these tonight after listening to the Spilled Milk biscuit podcast this morning. These are INSANELY good. And super easy to whip up. Thanks for sharing, Molly!

]]> By: Raychel https://orangette.net/2011/03/they-wake-me-up/#comment-25037 Mon, 18 Feb 2013 15:01:39 +0000 https://elitemporaryblog.wordpress.com/2011/03/04/they-wake-me-up#comment-25037 Molly, these are SO good! I made them this morning and am so pleased. I made your French granola this weekend which I am never disappointed with! Thanks for sharing.

]]> By: Raychel https://orangette.net/2011/03/they-wake-me-up/#comment-25039 Mon, 18 Feb 2013 15:01:39 +0000 https://elitemporaryblog.wordpress.com/2011/03/04/they-wake-me-up#comment-25039 Molly, these are SO good! I made them this morning and am so pleased. I made your French granola this weekend which I am never disappointed with! Thanks for sharing.

]]> By: Anonymous https://orangette.net/2011/03/they-wake-me-up/#comment-25036 Sat, 12 Jan 2013 19:26:36 +0000 https://elitemporaryblog.wordpress.com/2011/03/04/they-wake-me-up#comment-25036 These were easy to make despite the fact the dough seemed way too heavy. I ended up using the full 1 1/2 cups of cream in the end, and then when kneading I folded the dough over itself over and over a few times. Then I rolled it into a ball with everything tucked under, heavily floured the dough and surface so it wouldn't stick, and rolled it out with a rolling pin in two directions. It made it so much easier to get it into an oblong shape for cutting and that was uniformly 1/2″ thick.

For the person who had the bottoms of the biscuits black I'd suggest trying to cook at a lower temperature for a longer time (if needed). Maybe it's the oven. I didn't have that problem at all, but I also brushed the bottoms with butter, not just the sides and tops. Came right off.

I also ended up cooking for probably 7 more minutes than stated, checking each minute until the tops were golden brown. That's probably just an oven thing.

]]> By: Anonymous https://orangette.net/2011/03/they-wake-me-up/#comment-25038 Sat, 12 Jan 2013 19:26:36 +0000 https://elitemporaryblog.wordpress.com/2011/03/04/they-wake-me-up#comment-25038 These were easy to make despite the fact the dough seemed way too heavy. I ended up using the full 1 1/2 cups of cream in the end, and then when kneading I folded the dough over itself over and over a few times. Then I rolled it into a ball with everything tucked under, heavily floured the dough and surface so it wouldn't stick, and rolled it out with a rolling pin in two directions. It made it so much easier to get it into an oblong shape for cutting and that was uniformly 1/2″ thick.

For the person who had the bottoms of the biscuits black I'd suggest trying to cook at a lower temperature for a longer time (if needed). Maybe it's the oven. I didn't have that problem at all, but I also brushed the bottoms with butter, not just the sides and tops. Came right off.

I also ended up cooking for probably 7 more minutes than stated, checking each minute until the tops were golden brown. That's probably just an oven thing.

]]> By: sara. https://orangette.net/2011/03/they-wake-me-up/#comment-25035 Sat, 16 Jul 2011 14:27:23 +0000 https://elitemporaryblog.wordpress.com/2011/03/04/they-wake-me-up#comment-25035 Hi Molly,

I have made these biscuits twice now and I am honestly struggling with them. In order to get them to cook all the way through, I have to bake them to a point where the bottoms burn. The rest of the biscuit is perfect and the outsides are just golden brown, but every time, the bottoms are black. Any tips on how to avoid? Thanks!

]]> By: sara. https://orangette.net/2011/03/they-wake-me-up/#comment-25033 Sat, 16 Jul 2011 14:27:23 +0000 https://elitemporaryblog.wordpress.com/2011/03/04/they-wake-me-up#comment-25033 Hi Molly,

I have made these biscuits twice now and I am honestly struggling with them. In order to get them to cook all the way through, I have to bake them to a point where the bottoms burn. The rest of the biscuit is perfect and the outsides are just golden brown, but every time, the bottoms are black. Any tips on how to avoid? Thanks!

]]> By: Melinda https://orangette.net/2011/03/they-wake-me-up/#comment-25034 Tue, 12 Jul 2011 17:21:14 +0000 https://elitemporaryblog.wordpress.com/2011/03/04/they-wake-me-up#comment-25034 I am coming to you late, but if you haven't yet read Marion Cunningham's preface to the Fannie Farmer Cookbook (my edition is from 1983), it will make you weep to hear her talk about how we have to teach cooking to women who did not learn from their mothers and grandmothers.

]]> By: Melinda https://orangette.net/2011/03/they-wake-me-up/#comment-25032 Tue, 12 Jul 2011 17:21:14 +0000 https://elitemporaryblog.wordpress.com/2011/03/04/they-wake-me-up#comment-25032 I am coming to you late, but if you haven't yet read Marion Cunningham's preface to the Fannie Farmer Cookbook (my edition is from 1983), it will make you weep to hear her talk about how we have to teach cooking to women who did not learn from their mothers and grandmothers.

]]> By: Heather Morgan / aka Daisy https://orangette.net/2011/03/they-wake-me-up/#comment-44045 Tue, 03 May 2011 20:55:47 +0000 https://elitemporaryblog.wordpress.com/2011/03/04/they-wake-me-up#comment-44045 Great Blog

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