Do not twist the biscuit cutter doing so may prevent the biscuits from rising. Use a 2-inch round biscuit cutter to push straight down through the dough to cut out circles. If you want REALLY tall biscuits, feel free to shape the dough to 3/4-inch or even 1-inch thickness instead. Gently pat the dough out into a 1/2-inch thick round, rotating often to ensure the dough isn’t sticking. Turn the dough out onto a well-floured work surface and sprinkle with more flour. Just make sure you do not over-process the dough, it will only take a few pulses to bring all the ingredients together. It’s quick and easy and best of all, the food processor works fast enough to keep the butter perfectly cold. TIP: Use real buttermilk if possible, not a DIY substitute, because it is a crucial part of the biscuits.Īs you can see, the dough will be quite loose and sticky which is just what we want.Īll these steps can also be done in the food processor, which is actually my preferred method of biscuit making. The key to tender biscuits is a light hand if you overmix the biscuits will end up dry, tough, and dense. Next pour in the buttermilk and stir until JUST combined, until the flour is just incorporated and then whatever you do, stop mixing. The faster you do this, the better, because remember the butter must keep cold! You want some larger chunks of butter to remain. Use a pastry blender to cut the butter into the flour until the mixture resembles coarse meal (I love this sturdy pastry blender from OXO). The key to flaky biscuits is ultra cold chunks of butter that melt while the biscuits bake and create tiny pockets of steam to lift the dough into flaky layers. I like to cut my butter into little cubes and pop them in the freezer while I gather the other ingredients and preheat the oven. Next add in 6 tablespoons of chilled and cubed butter. In a large bowl combine the flour, sugar, Clabber Girl baking powder, baking soda, and fine salt. Warning: this post is chock-full of helpful and mouthwatering photos! So if you’d like to learn how to make glorious, heavenly, scrumptious biscuits, keep reading.Īlso be sure to follow Clabber Girl on Facebook for tons of baking recipes and tips and stay tuned for another post all about biscuits coming soon!īiscuits require just a few simple ingredients, most of which you probably already have on hand! I like to add a touch of sugar to my biscuits for a lovely well-rounded flavor, but feel free to leave it out if you prefer. There’s nothing as comforting as a batch of warm homemade biscuits fresh from the oven. Now I’m moving on to showing you exactly how to make perfect biscuits with step-by-step photos and ALL of my favorite tips, tricks, and advice to ensure flavorful, buttery, flaky, and tender biscuits. shortening biscuits, be sure to check out that post to see which is the best! So I kicked off the series testing out butter vs. Recently Clabber Girl challenged me to use their baking powder in a series of posts all about biscuits (I have the best job ever).
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