When you ask how to make biscuits, it seems that everyone and their grandmother ( especially their grandmother) has an opinion. Stir until completely mixed together and then transfer to a small bowl and place in the fridge to chill.Butter or shortening? Milk or buttermilk? What is the true key to flakiness? These are the questions that plague biscuit makers everywhere, and they are the questions that I have set out, over the past 13 months, to answer once and for all. Once all of the butter has melted, whisk in the honey and the salt. Then add the butter a tiny handful at a time, whisking until each addition melts before adding another. Return the biscuits to the oven and bake for about 2-3 more minutes, until slightly golden brown.īring the water to a slow boil in the smallest skillet or saucepan that you have.
Then remove from the oven and brush melted butter over the top. Do not place the biscuits in the oven until the temperature reaches 425 degrees.īake the biscuits for 12 minutes. Place the biscuits on a silicone mat or parchment lined baking sheet. Use a biscuit cutter to divide the dough until about 10 biscuits. Pour the dough onto a floured surface and roll it out until it is about 1 inch thick. I recommend preparing the honey butter during this time.Īfter 30 minutes, heat your oven to 425 degrees. I found that adding ¼ cup of milk was just right, but you might need slightly more or less.Ĭover the dough and let it sit for 30 minutes. You want the dough to be sticky, but not overly wet. You can pulse the mixture together with a food processor if you prefer.Īdd the buttermilk, and just a touch of the milk. Then add the butter and mix with your hands until the mixture resembles cornmeal. In large bowl, whisk the flour, sugar, baking powder, and salt together. You could make your biscuits slightly larger or smaller, but you will need to adjust the cooking time. There is no need to go out and buy a biscuit cutter if you don’t have one already.
I used a 3-inch biscuit cutter, but you could simply slice the biscuits into squares. Since it is a 50/50 mix of butter and honey the butter stays soft and spreadable even after refrigerating it. This way the butter has time to solidify before the biscuits are done baking. I recommend mixing up the dough, and making the honey butter while the dough rests. Making honey butter is essential – it is just so delicious that it would be a shame not to go through the minor amount of effort to make it. The biscuits bake in 12-15 minutes depending on how large you cut them. You need to give the baking powder time to work its magic, otherwise the biscuits won’t rise as they bake. Mixing up the dough takes only 5 minutes, but you want to allocate 30 minutes for the dough sit before cutting and baking. You want biscuits to be light and doughy, and not dense and hard. If you follow these two rules your biscuits, or muffins, will rise perfectly. Both share the same two secrets to success: letting the dough sit, and baking at a high temperature. In some ways, making biscuits is like making muffins. If you don’t have buttermilk, you could just use milk, or milk with a touch of lemon juice or vinegar instead. I used both, and this technique worked well.
There is major debate about whether to use milk or buttermilk in biscuits. They take just minutes of active preparation time, and you probably have all of the ingredients you need already. Once you know how to make biscuits from scratch, you will want to make them all the time. When my friend Libb hosted a southern barbecue on her Chicago rooftop, I decided to bring homemade biscuits with honey butter.
0 kommentar(er)
