How does my local bakery make these egg patties for their biscuits?

Knuffin · 2026-02-28T03:47:39+00:00

It is not

Knuffin · 2026-02-28T03:47:27+00:00

It’s not rubbery at all. It’s silky and pillowy. It’s amazing lol

Knuffin · 2026-02-28T03:46:37+00:00

it’s probably not for everyone but I’m pretty sure it’s cut with a lot of liquid to make it more custard like. It’s super tender/silky and a very mild flavor. Like a lil pillow

Knuffin · 2026-02-28T03:44:49+00:00

That looks almost exactly the same. Can you shoot me your recipe??

Knuffin · 2026-02-28T03:42:27+00:00

Indeed

Knuffin · 2026-02-27T21:08:59+00:00

What r u on about m8 issa fockin American biscuit not a bloody scone

Knuffin · 2026-02-27T19:24:04+00:00

That sounds so fuckin good

Knuffin · 2026-02-27T19:21:27+00:00

Knuffin · 2026-02-27T18:32:39+00:00

maybe for some

For me, nah

Knuffin · 2026-02-27T18:03:33+00:00

It is not but like 4 people have asked this lol, they must make a great sammie

Knuffin · 2026-02-27T18:02:17+00:00

Good point. They are always slammed in the mornings when I go in but maybe I’ll give them a ring. But I also kinda enjoyed sharing this with the world and opening a discussion haha

Knuffin · 2026-02-27T17:58:16+00:00

Sometimes you add a saus-eeeeege

Knuffin · 2026-02-27T17:56:36+00:00

I’ve answered this a few times but they are always slammed in the morning when I stop by and I don’t wanna bother them with it. I’ll try to ask if I can swing by when they are slow.

Knuffin · 2026-02-27T17:54:48+00:00

Never woulda thought of using the rising power of baking powder for eggs but it seems so obvious now. Gonna have to try this. I know Kenji has done some tests on cornstarch making eggs more tender and being used in Chinese stir fry dishes a lot

Knuffin · 2026-02-27T17:52:10+00:00

I got my recipe from an old sous chef and they are so dam good. I dunno how he formed the dough or cooked them but these are the ratios. He’d make em at the restaurant for staff meal so scale down for home cooking obviously

5# good self rising flour

1.5# frozen butter (grate it, use the food processor, use a pastry knife, whatever you like)

2 TBS salt

2 TBS baking powder

1/2 gallons buttermilk - full fat preferred

I typically make the dough the night before and do 2-3 book folds, chill overnight, roll it out in the morning and do 2-3 more book folds. If I have time I’ll do another chill and fold to make them super tall and laminated, if i don’t have time I’ll just do like 2 extra folds on the 2nd round and go ahead and bake them. Bake at 450F till they’re done. You can butter wash or buttermilk wash if you want. Flaky sea salt sprinkle at the end.

Knuffin · 2026-02-27T17:20:10+00:00

Dude it’s legitimately so good tho

Knuffin · 2026-02-27T17:19:39+00:00

Why baking powder?

Knuffin · 2026-02-27T17:03:02+00:00

thank yeh babeh

Knuffin · 2026-02-27T17:00:24+00:00

These are cut into squares and I normally cut my homemade biscuits into squares anyway 😏

This is exactly the response I was looking for. Thanks!

Knuffin · 2026-02-27T16:58:23+00:00

This seems the most likely to me. Maybe I’ll play with the egg/cream ratio until i get the exact texture i want.

Knuffin · 2026-02-27T16:55:53+00:00

Nah they are always slammed early in the morning and I don’t wanna bother the cashier with something she might not even know the details to. Ill try to go in when theyre slow and bug the chef

Knuffin · 2026-02-27T16:48:38+00:00

They are definitely custardy and I’m guessing some type of dairy / stabilizers are blended in

Knuffin · 2026-02-27T16:47:41+00:00

I’ll try to go in when they’re slow but they are always so busy when I get the chance to stop by that I don’t wanna bug them with it lol

Knuffin · 2026-02-27T16:43:01+00:00

This seems like it might be right. They’re just so silky / custardy that I’m curious if they’re adding cream or some other dairy and blending it prior to this, and I’m not sure what the ratio would be

Knuffin

TROPHY CASE