Since the butter is at room temperature, this should be fairly simple to do. Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor your goal is an evenly crumbly mixture (think breadcrumbs). Your biscuits may taste a tiny bit "flat," and they probably won't brown quite as well. Mix together the flour, salt, baking powder, and sugar.Ĭan you omit the sugar? Yes. Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Line it with parchment if you like, for easiest cleanup. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.įirst, get out a baking sheet there's no need to grease it. *Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. Buttermilk Biscuitsģ cups (360g) King Arthur Unbleached All-Purpose FlourĦ tablespoons (85g) butter, at room temperatureġ to 1 1/8 cups (227g to 255g) cold milk* And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. The more you handle biscuit dough, the tougher your resulting biscuits will be.Įven though you're super-careful not to overmix your dough, you're still going to develop its gluten somewhat that's just the nature of mixing flour with liquid. Namely: don't beat up your dough! Use just enough strokes of your spoon (or time in your stand mixer) to turn flour/butter and liquid into a cohesive dough - no more. When making biscuits, what you DON'T do is perhaps more important than what you do. But for the best combination of flavor and texture, I like plain whole milk (or a combination of half buttermilk for flavor, half heavy cream for added tenderness) and Kye prefers straight buttermilk. Liquid: You have a choice here several liquids/semi-solids make decent biscuits, including non-dairy milk and Greek yogurt. The typical stiff biscuit dough doesn't include enough liquid to readily dissolve kosher or other coarse-grained salts. Salt: Use extra-fine or table salt, not kosher or coarse sea salt.
If it doesn't foam, it's no good buy a new can. How? Combine 1/2 teaspoon of your baking powder with 2 tablespoons warm water. My fellow blogger, Kye, went so far as to do some tests to prove butter's worth: see her post, Fats and liquids in biscuits: choosing your favorite texture (where she'll also tell you why buttermilk is her favorite biscuit liquid).īaking powder: Whatever brand double-acting baking powder you use, make sure it's fresh. It also makes biscuits rise a bit higher, thanks to the slight amount of steam (butter is 10% water) it produces as it melts. It's got great flavor and browns biscuits better than other fats. But we're sticking with our favorite biscuit fat: butter. Or, for gluten-free biscuits, our Measure for Measure flour.įat: We know you can make great biscuits with either lard or vegetable shortening, two uber-traditional biscuit fats. But if you're still seeking your own version of "the best" biscuits, take our advice: use all-purpose flour. Got a White Lily recipe you love? Stick with it. There are those who swear by Southern-style "soft" flours for their biscuits think White Lily. Its medium protein level (11.7%) yields biscuits that are perfectly tender, yet still possess enough structure to rise up rather than flatten out or slump over as they bake. You wouldn't make the best pizza ever from a frozen crust and canned mushrooms, would you? Neither will you make superb biscuits using inferior ingredients.įlour: We love our King Arthur Unbleached All-Purpose Flour for biscuits. I am so happy to have found 'The One'!!" - JennaVee, Houston Use top-quality ingredients I've made these 4 times now (twice as biscuits, and twice in a biscuits and gravy casserole) and they have been perfect each time. "I have tried so many biscuit recipes over the last few years trying to find 'The One'. It's classic, it makes delicious, tender biscuits, and thousands of our readers love it. I'll make it simple for you: start right here, with our Buttermilk Biscuits recipe (formerly called Baking Powder Biscuits). Choose a good recipeįor a treat with such simple ingredients - flour, fat, liquid, salt, and baking powder - biscuit recipes come in an amazing number of incarnations. nailed yet? They are indeed biscuits, pie crust, and yeast bread finished top-three in a recent Facebook survey of our readers' most challenging (and most desired) techniques/recipes to master.
Are they on your baking bucket list? You know, the list of things you haven't.
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