When folding your dough, don't be too tough when flattening it back together. Your hands will be a much better guide than a spoon or any other tool. Once you feel the buttermilk is mixed in, use your hands to pat the dough into a rectangle. To avoid this problem, you're to pat your dough a lot while making biscuits. The more the flour gets mixed and worked, the more gluten develops. And over-activated gluten=tough and gummy baked goods-the complete opposite of what we are going for here. I'm sure you've heard this one before but it's still just as important. as long as the dough is holding together nicely. Pockets of dryness while folding are fine. A biscuit dough will be a little drier than you expect. If you've already added all of your buttermilk and it's too sticky add just a bit more flour until the dough is easy to work with. If you feel it's a little too dry add about 1 tablespoon of buttermilk at a time until it feels right. Add the buttermilk slowly so that you know if your dough is becoming too wet. Unless you weigh out your flour each time, your amount will always vary slightly. Or less for that matter. A good biscuit maker is someone that can tell what the dough needs past what the recipe says. In other words: It guarantees extra fluffy biscuits.Ģ. And grating the butter will distribute the butter evenly, making lots of little pockets for it to melt while baking. (Yes, with a cheese grater!) Extra cold butter will ensure it doesn't melt while you work the dough with your hand. For the perfect biscuit texture we grate our butter into the flour. About 30 minutes before you plan to make your biscuits pop a stick of butter in the freezer. Ideally they should have tender flaky layers and an extra buttery taste. An easier alternative to dinner rolls and equally good at breakfast, lunch, and dinner.Īs in FROZEN cold. In North America, they are meant to be a flaky and soft leavened quick bread.

Biscuits can take on very different meanings in different parts of the world. A warm biscuit straight from the oven brings me back to my childhood and my grandma's homemade blackberry jam. She made the best biscuits and taught me that a few simple ingredients, when carefully mixed together create a soft, pillowy roll of comfort.

Biscuits from scratch