We are also giving the biscuit just a bit more body by developing a little more gluten. We’re folding it several times because this causes the butter to flatten into thin sheets which helps give us those beautiful buttery layers. Think of this as a really thick pie dough. Butter contains water, and when that water is thrown into a super hot environment when it least expects it, it basically bursts and creates ethereal pockets of delicious sin. Did I mention keep everything cold? Especially the butter! Butter is what helps give these biscuits their flaky layers. Make sure your baking powder is fresh, as well as your flour. Don’t use the rim of a glass, the thickness of the edge will also hinder a proper rise. Also, make sure your cutter is nice and sharp. What happens is that you unintentionally “seal” the edges of the biscuit, so they don’t even rise properly. When you’re cutting the biscuits out, it’s super important that you don’t twist at the base. You can literally peel buttery little layers back, it’s awesome. Your biscuits will still be soft and buttery, super flaky and very tender. Your oven should be super hot, so let it preheat for at least 30 minutes before baking. Your warm balmy hands, and/or warm kitchen can destroy what we’re trying to build here - rising layers!īetween every step, keep everything cold - I cannot stress this enough. As long as you remember one VERY important rule…KEEP EVERYTHING COLD AS F K. I realize biscuit-making can be intimidating, but the concept couldn’t be simpler. I tried my best to be as detailed as possible. So, you’re welcome in advance and I hope you nail it. However, it’s always good to have a flaky buttermilk biscuit recipe in your arsenal. I like my biscuits many ways - flaky, not flaky, sometimes cakey, fluffy, sometimes drop’like - it all depends on my mood. I posted a picture of these biscuits on Instagram and everybody went nuts, so I decided to share my recipe. Merry Christmas! This is my gift to those of you who asked.
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