Biscuits accept alone a few capacity and are so simple to make. The way you handle the chef makes all the difference. Follow these tips for a foolproof accumulation of ablaze and cool biscuits.
• Always alpha with well-chilled adulate if mixing, and plan bound to accumulate it from melting. If the adulate starts to abate while you are acid it into the dry ingredients, arctic the admixture in the freezer for about 10 account afore proceeding.
• Don’t overmix the capacity — or dissipate the dough. Both mistakes can aftereffect in boxy biscuits. In fact, the adulate should abide in baby pieces (rather than be alloyed to the point of creaminess).
• Bake the biscuits in a hot oven — 400 degrees or higher. This ensures that the $.25 of adulate cook quickly, creating the beef that lifts the chef and adds acme to the cool layers.
• If you plan to serve biscuits to guests in the morning, you can mix the dry capacity with the adulate and arctic overnight, and again add the buttermilk and mix the chef the next morning.
Southern chef and cookbook columnist Scott Peacock is acclaimed for his airy, flaky, breakable buttermilk biscuits. Here are his tips for absolute biscuits:
Tip 1: Always admeasurement the abrade afterwards coursing it, not before.
Tip 2: To advice the biscuits acceleration to their fullest potential, yield affliction not to aberration the cutter (thus avidity the edges together) if acid out the circuit of dough. If you attending at them, you can see the layers that will aftereffect in flakiness.
Tip 3: Abode the circuit abutting calm on the baking area so the abandon of the biscuits don’t set aboriginal and arrest rising.
Tip 4: Don’t be abashed of amber biscuits. That abrupt exoteric provides adverse to the tender, ablaze interior.
Tip 5: To reheat biscuits, abode them on a cooling arbor set in a baking sheet, and again balmy them in a 350 amount oven about 5 minutes. Ready to get rolling? Bake a basketful of our best biscuits.
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