Milk Biscuit Dough
11/2 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into small pieces
1 teaspoon salt
Filling
1/2 cup whole milk
2 tablespoons cold unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
500g garlic and herb mixture (see note)
2 slices of cooked bacon, crumbled
2 eggs, beaten
Salt and pepper to taste
Accompaniment
Refrigerator with a 20cm diameter and low rim
Milk Biscuit Dough
11/2 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into small pieces
1 teaspoon salt
Filling
1/2 cup whole milk
2 tablespoons cold unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
500g garlic and herb mixture (see note)
2 slices of cooked bacon, crumbled
2 eggs, beaten
Salt and pepper to taste
Accompaniment
Refrigerator with a 20cm diameter and low rim
Milk Biscuit Dough
Preheat the oven to high heat
Sift the flour with salt in a bowl
Add the butter and mix with your fingertips until it forms a crumbly mixture
Moisture with a little water and knead until it becomes a smooth dough
Preheat the oven to medium heat
Place the dough on a floured surface and knead slightly
Roll out the dough and line the mold
Cover with aluminum foil and fill with cooked green beans
Bake for 20 minutes
Remove the foil and green beans, and bake for an additional 5 minutes
Filling
While the crust is baking, melt the butter over low heat
Add the garlic and herb mixture, cover, and cook for 15 minutes or until it becomes soft
Pulse the thyme and rosemary in a food processor until finely chopped
Combine all the ingredients and mix well
Fill the crust and bake for 30 minutes or until the surface is golden brown and the filling is firm
Serve immediately.
