This recipe has a new mixing method used to make classic biscuits and drop biscuits and scones. The purpose of this method is to create a flakey texture in your baked goods. The way to achieve this depends on how the fat is worked into the dough and you will be working with cold solid fat. Start by preheating your oven to 450 degrees Fahrenheit, combine all the dry ingredients in a large bowl and whisk them together until well combined.
Next, you are going to cut the fat into the dry ingredients and use a pastry cutter or a fork to work the fat into the flour mixture until it has the texture of a coarse meal. This process serves two purposes, The first is to coat the flour in the fat which will inhibit gluten formation and keep the biscuits really tender. The second is to distribute little pieces of fat throughout the dough, these pieces of fat are going to melt in the oven creating little pockets of flakiness throughout the biscuits.
The reason you want your batter to be cold before you do this is so that it stays in solid pieces instead of creating a cohesive dough. Next, you are going to add in cold buttermilk and use a spatula or wooden spoon to gently stir the liquid into the mixture. Be gentle here as you don’t want to overmix and as your mixture starts forming the dough, you can turn it into a lightly floured work surface. Flour your hands and gently press the mixture together into one piece of dough.
You are then going to add a few folds into the dough which is going to help create flakiness. Press the dough onto about one inch thick and then fold it into half, press the dough out again and then create another fold this time going in the opposite direction. Continue doing this about six times, this folding process is creating layers in the dough which will translate into a flakey biscuit once baked. The more gently you are with the dough the more tender your biscuits are going to be.
Use a biscuit cutter to stamp out your biscuits, your biscuits can be about an inch thick to get tall biscuits. Bake at 450 degrees Fahrenheit for about 13 to 15 minutes or until golden brown. Brush the top of your warm biscuits with melted butter. Your biscuits should be incredibly light and tender. Enjoy…
Ingredients;
- 2 cups (240 gr) all-purpose flour
- 1 TBSP baking powder
- 1/4 tsp baking soda
- 1 1/4 tsp kosher salt
- 6 TBSP (85 gr) cold unsalted butter (cut into small pieces), or lard, or shortening
- 1 cup (237 ml) buttermilk
Instructions;
- Preheat your oven to 450 F (230 C) and measure out all of your ingredients.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Add the cold butter pieces (or cold lard or shortening) into the dry ingredients and cut it into the flour, using a pastry cutter or a fork, until it resembles a coarse meal.
- Add the cold buttermilk into the bowl and stir with a spoon or a rubber spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.
- Turn the dough out onto a lightly floured counter. With floured hands gently pat out (do not roll with a rolling pin) the dough out until it’s about 1″ thick.
- Fold the dough in half and turn it 90 degrees. Pat it out again and fold it again. Do this about 6 times. This process creates layers that will create flaky biscuits.
- Press the dough out to about 1″ thick and use a round cutter to cut into rounds about 2 1/2″ wide. Gently pat the scraps together to cut out the rest of your biscuits.
- Place the biscuits in a pan with high sides (or you can use a parchment-lined baking sheet). Bake at 450 F (230 C) for 13-15 minutes until golden brown.
- Do not open the oven door for at least the first half of the baking time. You want the steam to stay trapped in the oven to help with the rise.
- Brush biscuits with melted butter if desired.
- Biscuits are best eaten fresh, but they can also be stored after completely cooled at room temperature and wrapped well.
- Alternatively, you can freeze the biscuits and refresh them in a 325 F (162 C) oven until warmed through.
