4/29/2023 0 Comments Best biscuit recipe![]() ![]() I’ll walk you through each step, and give you some tips along the way. Dry Ingredients (baking powder AND baking soda, sugar, salt, and flour).If you’ve ever wanted to make or struggled to make flaky biscuits, today is your day! The best homemade biscuits start with a few ingredients: You may be wondering how you make fluffy biscuits from scratch? Here I am at the counter with my dad making biscuits at probably 1.5 years old?Īs you can see, I’ve loved cooking for a very long time! ![]() Growing up, Saturdays were for letting Mother Mary sleep in.ĭanny Boy either took us out to breakfast at the Mickey D’s or we stayed home and made biscuits and eggs. Into them and create all the flaky layers your heart could ever want. They may be the luckiest biscuits when you snap butter (This is, in fact, how Chinese scallion pancakes get their flaky layers.) To shape the biscuits, I gently flattened the roll of dough with the palms of my hands into a rectangle, cut that rectangle into four squares, then cut each square into two triangles before baking them.These are the best homemade biscuits, ever. I quickly realized if you remove the blueberries from the equation, you can roll that square of dough up much tighter, with each half-roll adding an extra set of layers to the finished biscuits. What if you want your biscuits both flaky and light? In that old blueberry scone recipe, I ran into a related problem: How do you incorporate fresh blueberries without overworking your dough? The solution was to give the dough a single set of folds, re-roll it into a square, sprinkle the blueberries on top, then roll the whole thing up like a jellyroll. And so with each additional layer of folds, your biscuits gain flakiness, while simultaneously becoming tougher and denser. Do it twice and you get 27 three times you get 81.īut there’s a trade-off: Each time you fold and re-roll the dough, you are developing more gluten. What if you want some flaky layers built into them? Easy: Roll the dough out into a large square, fold both sides across the center like a business letter, then fold the top and bottom across the center before rolling it again. Simply rolling the dough and cutting it with a biscuit cutter or knife results in uniform biscuits with poofy sides that can be crisp or fluffy, depending on whether you space the biscuits on a baking sheet, or pack them together in a pan. The way biscuits are shaped also has an impact on texture. The thickness of Greek yogurt (even when it’s cut with some milk, it’s significantly thicker than buttermilk) also helps produce an easily workable dough without introducing excess moisture, which can lead to tougher, denser biscuits. This batch of biscuits came out tangier and more full-flavored than any of the previous batches I’d made, with the convenience of ingredients I always have in the fridge. It wasn’t until I found myself baking a batch of biscuits in the middle of the night that I decided to try using a big dollop of the Greek yogurt we keep in the refrigerator for our toddler, thinning the yogurt with milk. It worked then and it still works now.įor my liquid ingredients for these biscuits, I experimented with buttermilk, heavy cream and a mixture of sour cream and whole milk (the combination I had used for those blueberry scones). This gives you very thin, uniform shavings of butter that can easily be tossed with the flour mixture. Years ago, while working on a blueberry scone recipe for Cook’s Illustrated magazine, I landed on the method of freezing sticks of butter and grating them on the large holes of a box grater. Butter that’s left in discrete, unmelted chunks will steam as the biscuits bake, giving you a firmer crumb with buttery nooks and crannies. If the butter gets too soft, it will coat individual grains and pockets of flour, preventing gluten from forming and resulting in biscuits that lack structure and bake up dense. The way that butter is incorporated can have a huge impact on texture. Finally, liquid ingredients - typically buttermilk, heavy cream, milk, eggs or a combination thereof - are added, and the whole mixture is very lightly kneaded before shaping and baking. Next, butter is added and worked into the dry ingredients. Nearly every biscuit recipe starts with combining flour, baking powder or soda, salt and possibly sugar in various ratios. ![]() With this new recipe, I aimed to straddle that divide, yielding a biscuit with crisp edges, flaky layers and a soft, buttery internal crumb structure. Since then, I’ve been schooled on all manner of biscuits, ranging from light as a cloud and fluffy to intensely crisp and flaky. (I still have a soft spot for those odd folded egg patties.) The totality of my pre-20s biscuit experience in the Northeast came in the form of Popeyes sides, Pillsbury Grands and McDonald’s breakfast sandwiches. ![]()
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