#Tictoc biscuits free
“If KFC doesn’t give you free food for life or host the food at your wedding ima be mad,” another wrote. “If you don’t cater their wedding the internet will never forgive you,” one user challenged the fast-food giant. Many also urged KFC to send some love the couple’s way.
#Tictoc biscuits how to
Past the consistent argument about how to classify the flaky baked treat housing the ring-non-Americans insist it’s a scone, not a biscuit-the majority of viewers spent their time in the comment section slinging jokes and congratulating the happy couple. “If this isn’t how I’m proposed to then I don’t want to get married,” another viewer agreed.
“If my future husband doesn’t propose to me with a biscuit or some other delicious carb, I don’t want it,” one commenter wrote. It even inspired a few future copycats, as commenters noted their desires for a carb-loaded proposal. People in the comments lauded the couple for their unique, and delicious, proposal. They like to be near each other and will rise better.Never thought that I would be proposing to the girl of my dreams with a KFC biscuit. Biscuits don’t spread, and they feed off of one another’s heat. Put them closely together on an ungreased cookie sheet, even touching if you like. Those two things will ensure that you don’t seal the edges any more than necessary and that the most sealed edge–the side you cut from–will be at the bottom, so they will rise as much as possible. When you lift them, put them top down on the cookie sheet. Cut the biscuits as closely together as you can so that you rework the dough less.Ĭut straight down. Not too many, though–again, you don’t want to overwork the dough. Then you’re ready to cut them out–wasn’t that quick? To get layered biscuits, pat the dough down, fold it in half, and repeat a few times. But of the three, it was clearly the “thirstiest.” Just make a well, pour in the milk, and combine only until it’s all together.Įxperiment note: White Lily is known for needing less liquid, as low-protein flours in general require less. That’s why I always do that part by hand.
In the pursuit of keeping gluten down, you don’t want to work that milk in any more than necessary. (Yes, lard! Try it!) But no matter what you do, it all comes down to two simple steps: cutting fat into the flour with a pastry cutter, then working in the milk (or buttermilk if you prefer). I’ve come to love the butter-flavored type of Crisco for biscuits, although sometimes I use butter itself or half lard. Sometimes I dust the tops with sugar, like restaurant chain The Flying Biscuit Cafe does. I usually add a teaspoon or two of sugar. The other two flours are self-rising blends.įor all this experimenting, biscuits are actually pretty easy to make. There was one variable - the White Lily I have is all-purpose, so I added 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt. For each batch I used a very simple recipe: I never measure when I’m making biscuits, but this time, for the sake of science, I did. Southern Biscuit: soft red winter wheat with a protein content of 8-9.5% Martha White: blend of soft winter wheat and hard red winter wheat with a protein content of 10.5%. White Lily: soft red winter wheat with a protein content of 8% I made three batches of biscuits at the same time, using White Lily as well as two other brands known for biscuit-making: (The White Lily site still maintains a FAQ about the move.) White Lily fans swore it would never be the same, but until now I hadn’t tested it one-on-one against other brands. There was quite a stir four years ago when the White Lily mill moved from Knoxville, TN to the midwest. White Lily is well-known among biscuit makers and can be difficult to find outside of the South, with the exception of the occasional specialty store. It’s a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.
What’s “low” or “high” when it comes to protein content? White wheat in general is around 9-12% protein, while the hard reds are 11-15%.Īs far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. | High-protein, strong gluten planted in places where winter is too cold for winter wheat
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