Someone sound the alarm and insert sounds of the hallelujah chorus. It has finally happened. I made flaky, perfect biscuits. Biscuits have been like the holy grail of cooking for me for quite some time. I have tried on several occasions to make the perfect, flaky biscuits with the yummy layers of goodness that are key, but they have always turned out to be something more like a floury mound of muffiny something. My husband grew up as a southerner and he said that whenever his Mammaw made biscuits she always sifted the flour. Up until recently I didn’t own a sifter, but I broke down and got one. So, here are the key factors that I have discovered that led to my success on these biscuits.
Preheat oven to 425. Sift together the dry ingredients. Blend in the butter using 2 knives or a pastry blender until it resembles a coarse corn meal. (I processed it in the food processor) You can add 1 or 2 more tablespoons for butter for a richer biscuit, but I didn’t.
Make a well in the center of the flour mixture, pour in liquid and stir vigorously with a fork for 30 seconds. Then turn it onto a floured board and knead for 30 seconds.
Roll the dough with a lightly floured rolling pin or pat it out to the desired thickness. About 1/4 -1/2 inch. Cut the dough with a biscuit cutter (I just used a cup) Brush the tops with milk or melted butter and bake 1/2 inch apart on a greased baking sheet for 7-15 minutes.
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See you soon,