![]() ![]() ![]() You don’t have to go too crazy with this - you’ll want it to look a bit coarse and sandy, and pea-sized bits of butter intermixed is totally okay. Use a pastry cutter like t his one to cut the cold butter into the flour mixture.There’s a few different ways you can do this: Not only do you want to start the recipe out with cold butter, you want to keep it cold while you’re working it into the dough. If your butter warms/softens before you bake, the butter will just melt out of the dough before it has a chance to give your biscuits any rise. When you pop those biscuits into the oven, that cold butter will melt and release steam which will help create the rise and the flakiness that we want. You absolutely must start your biscuits with cold butter. So what’s the secret to making the best biscuits? For now, let’s tackle how you can master this basic biscuit recipe. You can even tweak the recipe a bit into a delicious topping for a fruit cobbler! You can use them to top off a chicken pot pie. They are also great to serve alongside soups or a large salad. They can also make a much heartier breakfast - sandwiched around a fried egg and some melted cheese, or smothered in gravy (I told you I grew up in the South). You can have them at any meal of the day! Biscuits make a perfect quick breakfast, topped with a little butter or jam. Than those hockey pucks Biscuit Haiku #206 As a kid, those were pure magic, but adult me… Let’s just say I’m not a fan.Īnd how could I be? The homemade version takes only a little more time and effort, but the flavor and texture just blows those canned biscuits right out of the water. I did grow up in the South, but my earliest memories of biscuits were all of the canned supermarket variety. I don’t remember when my love affair with biscuits began. All that to say, this is by far the most frequently referenced recipe in my own kitchen. Destined to be victorious in a death-match against any other biscuit recipe. ![]()
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