Posted: 7/1/2015 8:27:15 PM EDT
| Anyone got a good biscuit recipe? |
| I've had good success with this one: http://southern.food.com/recipe/southern-buttermilk-biscuits-26110 |
|
Quoted:
I've had good success with this one: http://southern.food.com/recipe/southern-buttermilk-biscuits-26110 This recipe is real close to the one I use I double the recipe but only use two tablespoons of canola oil and 8 tablespoons of butter for 4 cups flour cold butter I also put one teaspoon of sugar to help in browning and to take out the bitterness of the baking powder. It needs to be little wet and turn out on parchment paper pat out and use the paper to fold it adding flour to avoid sticking It takes practice. Lots of practice. If you do not have buttermilk use milk and add two tablespoons of vinegar. Different cookie sheets cook differently cast iron skillets will do a fine job too. |
|
Also biscuits rise better with the right flour soft wheat lower gluten unlike what you would want for bread.
I use white wing flour and it seems to work better than other ap flour. In the south a lot of the self rising flour is the better biscuit flour. You will have to adjust your recipe for the added bakein powder. If you use 10 inch castiron skillets put in a couple tablespoons of oil heat and dip the top of biscuit in the oil and put in oven I had an older friend who grew up during the depression who made his biscuits using just liquid veg oil instead of lard or crisco or butter He cooked them in cast iron with the oil dip technique and they were the softest biscuits I have ever had . He made them every day and try as I might I never could get it right. |
|
I'm skeptical about the use of oil. It's the hard fat melting and steaming while baking that makes them flaky.
Technique is more important than the actual recipe. Overworking the dough by kneading it too much, or much at all, let alone using a food processor like one linked recipe called for, will be detrimental. One trick that can help if you aren't fond of cutting in the fat.... use a grater, grate frozen butter right into the flour mix and just stir it in. |
|
Quoted:
I'm skeptical about the use of oil. It's the hard fat melting and steaming while baking that makes them flaky. Technique is more important than the actual recipe. Overworking the dough by kneading it too much, or much at all, let alone using a food processor like one linked recipe called for, will be detrimental. One trick that can help if you aren't fond of cutting in the fat.... use a grater, grate frozen butter right into the flour mix and just stir it in. Well try it and they will not be flaky but they will be soft. I have tried melted butter and it makes little balls when it falls into flour. I do not use a food processer. I use a cutter with two blades. I have used lard, crisco, oil, butter, more and less combinations, and you are right technique is more important than recipe . You need a wife that will put up with you practicing everyweekend for about half a year to get it right. |
|
Preheat oven to 400F.
2c flour 2/3c shortening 1/2t salt 3/4t baking powder 1/4t baking soda Cut together to crumbly consistency. Gently Whisk 3 eggs with 1/3c milk. Add wet to dry and stir until just mixed, about 10 strokes. Add milk as needed to reach thick batter consistency. Drop by tablespoons on parchment paper. Bake until just browning on top, 13-17 minutes. Posted Via AR15.Com Mobile |