I Finally Made Good Biscuits!

Ok, I’ve struggled on this one. I’ve made biscuits several times. The first time they were decent-ish, they held together nicely, but were way too floury tasting and very dense. The next couple of times they fell apart and were a weird light crumbly texture. I felt like I created a new kind of dessert pastry that no one would want. ๐Ÿ™ƒ

I finally realized what I was doing wrong. I was unintentionally underworking the dough, even though I only gave it 15 stirs like all the biscuit masters swear by, because I was using the wrong stirring utensil. Seriously?! Yes. The flat spatula I was using wasn’t strong enough to incorporate the dough thoroughly. ๐Ÿ˜ซ Solution: a wooden spoon. Problem solved. I finally made good biscuits!! Soft and fluffy inside with a crisp buttery outside, simple and so delicious (especially with a drizzle of honey on top). ๐Ÿฏ

I kept it very basic, 3 ingredients: self-rising flour, unsalted butter and buttermilk.

Self-rising Flour

I used White Lily Self Rising Flour because its milled from soft red winter wheat, which is low in protein and gluten. This helps produce a fluffy, light texture, and keeps the biscuits from becoming too dense (my first mistake).

Unsalted Butter

Freeze the butter! Throw a stick in the freezer the night before, or just keep a stick in the freezer for when your biscuit cravings kick in. Keeping the butter cold is a key component in making flaky biscuits. They get their wonderful crumbly layers from the suspension of fat in flour, which can only be accomplished while the butter is in a solid state.

Buttermilk

I like to throw this in the freezer right before I start making the biscuits. The colder the dough, the better.

Start off by using a box grater to shred the frozen stick of butter on a parchment lined board. This felt like a mini arm workout for me, so be prepared, but it is well worth the effort. You don’t want to warm up with butter with your skin. Try to touch the butter as little as possible (leave the wrapper on until the very end).

Place the flour in a large bowl and slowly mix in the cold butter with a fork. After combined, set the mixture in the refrigerator for 10 minutes to get it extra nice and cold.

Make a well in the center of the flour mixture. Give the buttermilk a few vigorous shakes, then pour the specified amount into the center. Use a wooden spoon (or similar utensil) and gently stir together. 15 stirs is the magic number according people who are way better than baking than me, and I tend to agree.

Liberally flour your surface and plop the shaggy looking dough in the center. Roll the dough into a rectangle, then fold the dough in half, and repeat 4 more times (5 times total). As you roll the last layer out, aim for a 1/2 inch thickness.

Have a bowl handy to dip the biscuit cutter in before each cut to ensure a clean cut each time. Also, be sure to push the cutter straight down, without twisting. Twisting will seal the sides and prevent rising.

Try to get as many biscuits out of the first cuts as you can. Then, fold and roll out the dough one more time. Set the biscuits on the baking sheet, making sure the sides are touching. This gives the biscuits extra support and helps them rise bigger and taller than if they were separated. Teamwork makes the dreamwork!

Bake them in an oven preheated to 475 degrees F for 13-15 minutes. Keep a close eye on them towards the end! After you pull them out of the over, paint melted butter over the tops.

I highly recommend drizzling some honey on top, it’s my favorite way to eat biscuits. More butter or jam are also fabulous additions. Enjoy!

I Finally Made Good Biscuits

  • Servings: 9 biscuits
  • Difficulty: easy
  • Print

Soft fluffy inside, crisp buttery outside. Simply delicious.

Ingredients

  • 2 1/2 cups White Lily Self Rising Flour
  • 1 stick frozen unsalted butter
  • 1 cup cold buttermilk
  • 2 tablespoons of melted salted butter (for brushing on after baking)

Directions

  1. Grate the frozen stick of butter on a parchment lined board. Try to touch the butter as little as possible (leave the wrapper on until the very end).
  2. Place the flour in a large bowl and slowly mix in the cold butter with a fork. After combined, set the mixture in the refrigerator for 10 minutes.
  3. Make a well in the center of the flour mixture. Give the buttermilk a few vigorous shakes, then pour the specified amount into the center. Use a wooden spoon (or similar utensil) and gently stir together. 15 stirs is the magic number.
  4. Liberally flour your surface and plop the dough in the center. Roll the dough into a rectangle, then fold the dough in half, and repeat 4 more times (5 times total). As you roll the last layer out, aim for a 1/2 inch thickness.
  5. Have a bowl handy to dip the biscuit cutter in before each cut to ensure a clean cut each time. Also, be sure to push the cutter straight down, without twisting. Twisting will seal the sides and prevent rising.
  6. Try to get as many biscuits out of the first cuts as you can. Then, fold and roll out the dough one more time. Set the biscuits on the baking sheet, making sure the sides are touching. This gives the biscuits extra support and helps them rise bigger and taller than if they were separated.
  7. Bake them in an oven preheated to 475 degrees F for 13-15 minutes. Keep a close eye on them towards the end! After you pull them out of the over, paint melted butter over the tops.

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