© 2013 mathewguiver

Basic biscuit recipe and tips

I remember learning to make biscuits back when I was about 11 or 12. My mother had worked at KFC in her early twenties, and passed some of the tips she’d learned onto me. The process for making biscuits is pretty similar to a pie crust in that you have to cut your fat into the dry ingredients before adding liquid. Some people use fancy pastry blenders, others prefer to use two knifes, but I prefer using the back of a fork.

Edgy tip! Keeping your ingredients cold is the key to successful biscuits.

Unlike a yeast dough, with biscuits the colder the better. Place ingredients in the refrigerator for a few hours before using them, and follow my instructions below carefully. Don’t skip steps like letting your dry mixture sit in the freezer, as doing so may stop your biscuits from rising properly.

Ingredients:

1 1/2 c all purpose flour
1/2 c whole wheat flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/2 c shortening
3/4 c cold milk
Butter

Directions:

1. Combine flours, baking powder, baking soda, and kosher salt in a glass bowl.

2. Add shortening, then cut into dry ingredients until the pieces are pea sized.

3. Place mixture in the freezer for about 10 minutes.

4. Add cold milk, and mix lightly with a fork until all of the ingredients are incorporated.

5. While being careful not to handle the dough too much (your hands and the movement will create warmth), flatten your dough on a floured surface. You’ll want the dough to be about 1 1/2 inches thick.

6. Cut out biscuits using a floured juice glass. To do so, press down in a single motion, then lift up without rotating the glass. Push leftover dough together and cut out additional biscuits. You should be able to get around 8 biscuits out of the dough.

7. Arrange biscuits on a parchment paper lined cookie sheet. Leave no more than 1/8 of an inch space between the biscuits. They will expand and touch during the baking process. By latching on to one another they’ll rise as a group instead of individually. However, you’ll likely need to break them up about 3/4 of the way into your baking so that they’ll cook evenly.

8. Place tray in the refrigerator for 10 minutes while you preheat your oven to 450 degrees fahrenheit (430 degrees for convection).

9. Melt about a Tbsp of butter in a small dish, then brush butter on the tops of your biscuits before baking.

11. Bake for 11 to 15 minutes or until the biscuits are browned and the tops feel firm.

12. Transfer biscuits to a cooling rack and let sit for at least 10 minutes before eating. The biscuits will continue cooking as they cool.

Enjoy with butter or honey!

 

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>