Overview
FLOUR POWER: SHORT DOUGHS FOR LONG DAYS
Sunday, June 29th 11 am
When summer days are long but attention spans are short, nothing beats the satisfaction of a buttery, flaky baked good pulled fresh from the oven. In this hands-on baking class, we’ll dig into the art of “short doughs”—the tender, crumbly doughs used to make biscuits, scones, and pie crusts.
You’ll learn how to work with cold butter, choose the right flour, and use simple techniques to create doughs that are tender, layered, and full of flavor. We’ll bake with the season in mind—folding in herbs, cheese, or fruit straight from the farm—and explore how these foundational recipes can be adapted throughout the year.
This is the perfect class for both beginning bakers and experienced cooks looking to level up their pie game, brunch table, or biscuit sandwich.
MENU
- Sweet & Savory Scones
- Perfect Flaky Biscuits
- Pie Crust for Seasonal Fruit & Vegetables
Highlights
YOU WILL LEARN
- Understanding what makes a "short dough" and how it behaves
- Folding dough for flakiness (laminating biscuit dough)
- Docking, chilling, and blind baking pie dough
Our cooking classes are immersive hands-on experiences. You are welcome to do as much or as little as you want in class!
- You will be greeted with a welcome beverage and snacks will be provided.
- Classes culminate in a family style meal around our barn wood tables towards the end of class.
- You’ll have access to a packet of recipes from the class so you can repeat them at home.
Location
The Kitchen at Middleground Farms