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Tips for making biscuits

1,385 Views | 6 Replies | Last: 7 yr ago by biobioprof
bagger05
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AG
I'm going to try to make biscuits for the first time ever tonight. Any general tips to prevent me from totally jacking it up?
jgh85Ag
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AG
Don't over work the dough. Use ice cold butter.
rilloaggie
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AG
https://www.chefsteps.com/activities/rich-as-f-k-biscuits

These are awesome! Biggest takeaway I got from their recipe was to freeze butter solid and use a cheese grater to mix it into the flour. Makes life so much easier.
bagger05
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AG
I've heard super cold dough is key. Butter is already in the freezer, as is the sifter, cheese grater, and flour.
End Of Message
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AG
Here's my recipe...don't use cheese on the first try
https://texags.com/forums/67/topics/2833687
Max Power
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AG
I cube up the butter and put it in the freezer about an hour before making them. Then I dump all the dry ingredients in a food processor with the frozen butter and pulse till it's fully incorporated. Then mix that with the wet ingredients. Found that works really well and it's fast.
bagger05
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AG
Didn't get any pictures but they turned out really well for my first try.

- I put everything in the freezer: butter, dry ingredients, and utensils were in there for a long time, buttermilk was in there for maybe half an hour before to get it nice and cold.

- Tried to work pretty quickly and tried REALLY hard to not overwork the dough.

- Cheese grater method on the butter worked well.

- Got it flattened out and folded it. Repeated that process maybe four or five times. Then cut it with a glass.

- Got a little shortening melted in the bottom of the cast iron skillet. Dropped the biscuit in the hot pan with the shortening, flipped it quickly, put it in the oven for about 10-15 minutes.

- Mixed up a little honey and butter while they were baking. When they were close to being done I brushed the tops of the biscuits with it and moved it to the top rack. Browned up really nicely.

- End result was pretty flaky. The bottoms that had been basically fried in that shortening were SUPER crispy and delicious. Really soft.


Next time I make some I'll get some photos. Here is the recipe I used:

http://www.lodgemfg.com/recipe/briggs-buttermilk-biscuits
biobioprof
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Anyone try the Cooks Illustrated trick of adding vodka to pie dough for biscuits? Or Kenji's two stage processing for pie dough on biscuits?
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