![]() ![]() This allows for “little shelves” of butter, as Claire calls them, to sit between the dry ingredients so those coveted layers can form as the biscuits bake. It all hinges on keeping your prep time short and fast so your dairy stays as chilly as possible. And this easy biscuit recipe from former BA staffer Claire Saffitz is all about technique. The real secret for making biscuits with crispy, golden brown tops, tender pastry, and too many flaky layers to count lies in the technique. Bake for 15-17 minutes, or until the tops are golden brown.If you’re looking for clues to a winning homemade biscuit recipe, you won’t find them in the ingredients list. Place the biscuits on your baking sheet, spacing them out so that they have room to rise. You can shape that last bit of dough into a biscuit by hand since there probably won’t be enough to cut.īake. Roll up any scraps of dough and repeat this process until you have used it all. If your biscuit cutter is sticking to the dough, dip it in some flour. Push straight down into the dough and then twist. Cut into rounds with a 2 1/2-inch biscuit cutter. Pat/press the dough into a circle about 3/4 inches thick. Don’t over knead it or your biscuits will be tough. Turn the dough out onto a floured countertop and gently work it with your hands, just until it holds together. Add the egg and buttermilk, then combine with a spoon until you have a rough dough. Make a well in the center of your breadcrumb-like mixture. Combine the dry ingredients with the cold pieces of butter by rubbing the butter and flour mixture together with your fingers until it resembles coarse breadcrumbs.Īdd the wet ingredients. In a large bowl combine 2 cups flour with the baking powder, baking soda and kosher salt.Īdd the butter. Preheat your oven to 425F and line a baking sheet with parchment paper or a silpat. Thaw on the counter for a couple of hours when you’re ready to use them. They will keep for up to 3 months in the freezer. Want to freeze them? You can do that too! Let the biscuits cool completely, then wrap each biscuit in saran wrap before placing the wrapped biscuits in an airtight, freezer-safe container. These biscuits are best stored on the counter in an airtight container. (That stew is seriously good.) These biscuits are also incredible with instant pot roast beef. Serve them with soup, lasagna, salad you name it! I especially like them with rabbit stew so that I can use a biscuit to wipe my bowl clean and get every last bite in my belly. Another fav is to chop up some instant pot hard-boiled eggs, then turn them into a quick egg salad by mixing them with a bit of mayo and salt/pepper to make a biscuit sandwich. You can add a sprinkle of chopped chives or scallions on top, or even add some melty cheese. I like to make cheesy scrambled eggs to make breakfast sandwiches. These biscuits hold up well to being cut in half, which makes them perfect for pretty much any kind of sandwich. I also like to spread whipped maple cream on these biscuits. Just slice the biscuits in half and slather them with your preferred amount of jam, butter, or honey. Let the biscuits cool for 5 minutes before slicing them in half. Let it sit for at least 5 minutes, then give it a stir and use it as you would the buttermilk. If you don’t have buttermilk, you can make some by combining 3/4 cup of milk with 2 teaspoons so of lemon juice. This helps separate the individual biscuit from the rest of the dough. Another tip for cutting buttermilk biscuits is to press the biscuit cutter straight down into the dough, then twist it. Just put about 1/4 cup of flour on a small salad plate and then dip your biscuit butter into it before cutting the biscuits. The same goes for using a can, as described above. We aren’t making bread here, so don’t overwork the dough or you’ll start to form gluten and your biscuits won’t be as fluffy. Here are a few tricks for the best biscuits: Check out that post for step-by-step photos. ![]() The process for making these buttermilk biscuits is the same as my sweet potato buttermilk biscuits. Now you can use one side of the can to cut the biscuits, and you can stick the handle of a wooden spoon through the top of the can if you need to coax the biscuit out of the mold. Remove the outside paper wrapping if there is some, and then remove the top AND bottom of the can with a can opener. You can also use a BPA-free 16-oz can.Pat the dough into a rough squarish rectangle, then use a sharp knife to cut the dough into about 8 biscuits. The simplest solution is simply to cut your biscuits into squares with a knife.If you don’t have biscuit cutters (affiliate link), not to worry! There are two ways to work around this. ![]()
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