Bake for approximately 17-18 minutes until biscuits are golden brown on top.Transfer the biscuit rounds to the greased skillet or pan, making sure they are close together with sides touching.Try to use a cutter that is at least 2.25 inches in diameter if you want pretty good sized biscuits. Gather up any scraps and rework the dough as little as possible and cut out with the cutter. Using a sharp biscuit cutter, cut the biscuits by cutting down through the dough and straight up. Using your hands, pat the dough into a rectangle, about 3/4″ in thickness.Repeat this process one more time, a total of 3 times. Turn one side of the dough into the center, then the other. Lightly press the dough out into a rectangle again. Turn the dough so that it’s horizontally in front of you. Gently fold one side of the dough into the center, then fold the other side into the center. It doesn’t have to be a specific size, just big enough to fold. Using floured hands, pat the dough into a rectangle, about 8 x 10 inches or so. Transfer the dough to a floured work surface.Overworking the dough will result in tough biscuits. It’s important to not overwork the dough. Using a wooden spoon or spatula, gently fold the flour into the buttermilk and mix just slightly until all of the flour is wet. Make a well in the center of the flour and pour 1 cup plus 2 tablespoons of buttermilk into the well.Using a pastry cutter, cut the butter into the flour until the butter is about the size of peas. Now slice the butter off into small chunks and transfer them to the bowl of flour. Flip the butter over one turn and repeat. Cut the stick of butter into 3 long pieces.Use a fork or whisk to thoroughly combine the dry ingredients. Add the flour, baking powder, baking soda, salt and sugar to a large bowl.I always use solid Crisco shortening to grease my pan, but liquid shortening should work too. Butter causes biscuits to brown too much on the bottom before the tops get brown enough. I don’t recommend buttering your skillet or pan. If you don’t have an iron skillet lightly grease a round cake pan or small cookie sheet. Grease a 9-inch iron skillet and set aside.In this recipe, I did the fold & flatten method 3 times. The dough will get flattened into a rectangle again, and the process repeated at least 2 more times, a total of 5 times for the ultimate amount of flay layers. Then (in the picture below), the right side of the dough gets folded into the center, followed by the left side. However, if you do want lots of flaky layers, use the fold & flatten method. Sometimes I don’t want a biscuit with lots of flaky layers, like when I know I’m going to smother them with gravy. Only for recipes where you want lots of flaky layers. This method is not used for all biscuit recipes. TIPS FOR MAKING BISCUITS WITH FLAKY LAYERS (see pictures below) Fold & Flatten method: They rise taller when placed with sides touching. Place with sides touching in a pan: Place biscuits as close together as possible, preferably with sides touching.Click hereto see how to test baking powder for freshness. It’s very important to check your baking powder for freshness. Baking powder is what causes biscuits to rise tall. Baking Powder: Baking powder is a star ingredient in almost all biscuit recipes.Why not twist? Because if you twist the cutter, you will not only smoosh the sides of the dough, resulting in uneven biscuits, but you will seal the edges of the dough preventing them from rising. This is something my mother taught me when I was 5 years old in the kitchen. Press the cutter straight down and pull it straight up from the dough. Cutting the biscuits: Do not twist the biscuit cutter, and dip it in flour between each cut.Dump it onto a lightly floured work surface where you’ll add more flour as you fold it. The dough will be wet and messy but that’s okay. Once all of the dry ingredients are wet, stop! See the picture above. Once you’ve added the wet to the dry ingredients, use a spatula or wooden spoon to gently fold the dry ingredients into the wet. Working the dough: Do not overwork the dough. Make sure you use cold full-fat buttermilk.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |