![]() ![]() Many people believe in the pat method, but I say warm hands melt the butter if patting. I know some people would be sure to argue with me on this one. ![]() Be gentle with the dough for the fluffiest biscuits.You can find it next to the standard baking powder at the grocery store. Why? With this amount added if it’s not aluminum free they may have a light metallic flavor. Use cold buttermilk to keep the butter cold.You may even want to freeze for 10 minutes first on a warm day. This way it isn’t worked into the flour but rather melts in tiny pools into the biscuits in the oven making them nice and flaky. One of the number one rules of biscuits is really cold butter. They won’t turn out the same with margarin, shortening, coconut oil, etc. Use a fair amount of butter (7 Tbsp in the dough is perfect I think) and only use real butter.Brush with 1 Tbsp melted butter and serve warm. Bake: bake in preheated oven 11 – 13 minutes until golden brown and cooked through.Use up extra dough: bring remaining dough scrapes together and gently press and form a small rectangle, cut 2 more biscuits, transfer to baking sheet.Align on baking sheet: transfer to baking sheet spacing apart.Cut into rounds: using a small biscuit cutter cut into 8 rounds (cut very very closely together and just within the outside edge.Gently roll and shape final rectangle to 9 1/2-inches by 4 3/4-inches (sorry for such a specific length, this will just give you the tallest amount and more biscuits).Fold in half then repeat gently rolling and folding process twice more. Roll and fold, repeat: GENTLY roll dough out to a large rectangle, about 10 by 9.Bring dough together: gently turn and press dough to bring together completely, then drop onto a lightly floured surface.Fold in liquid: pour buttermilk into well then fold mixture with a rubber spatula until it comes together. ![]() Add to flour mixture and cut butter into mixture with a pastry cutter until there are small clumps of butter about the size of peas, make a well in the center of mixture.
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