Because this recipe is written to be solely a plain Buttermilk Biscuit. Cut in the butter with a pastry blender until pea size pieces. It really is foolproof! Store wrapped loosely in foil or plastic wrap at room temperature up to overnight. First, take the dough and roll untill it is 1 inch thick. You say “8 tablespoons—2 sticks” of butter. Using a rubber spatula, stir the dry ingredients from the edges into the buttermilk until incorporated. Great recipe! I’m SO thrilled that your students enjoyed the biscuits so much! I also thought that the flour was the most likely culprit. Yes, it will fall apart and be very loose. This recipe here from Williams Sonoma is, heh after all that, our Only One I Will Ever Bake. Outright plain easy. They will be visiting your site tomorrow for their Lab Write up! The physical folds you create translate into distinct layers before the biscuits even hit the oven. This letter folding technique is essentially a very chill and simplified version of exactly that. Placing cut biscuits closer together (with 1/4" of space between them) will help them rise higher and straighter; they'll literally hold each other up as they rise in the oven. As a southerner my Mom always told me to buy White Lily self-rising flour. Now go forth and make biscuits. Using a 2¼ or 2½-inch biscuit cutter dipped in flour, cut 9 (maybe 10) biscuits and place them on a silicone lined baking sheet. After seventeen years of professional baking and being surrounded by crazy-talented folks like former Willa Jean baker Mike Carmody (one of the most talented bakers I've ever worked with, whose influence and passion have made me a better cook and person), I learned that Italian-style 00 flour gives biscuits the strength they need without the chew. I have messed up a lot of biscuits in my time. 3 1/4 cups all-purpose flour, plus additional for dusting. Your whole wheat biscuits looked mighty fine! i am going to try this recipethis week. Oh man do they smell good. . I’m taking matters into my own hands and putting a stop to sub-par homemade biscuits once and for all. Thanks Danielle! Try 2 Tablespoons less butter (so only 6 Tablespoons or 85 grams – I hope I did the conversion right) and weigh your flour. Without kneading or pushing the dough together too much, gently form a rectangle. *The pastry cutters and round cookie cutters are Amazon affiliate links. I have tried MANY BISCUIT RECIPES, techniques, adding a touch of my own something to them to try to come up with THIS VERY RECIPE! Maybe not but who cares. The sides will be softer, also. If you liked this Instructable, please vote for me in the FAT CONTEST. For firmer biscuits, … Then cut that rectangle into thirds. Don't forget to shake the bottle before you pour it in. Some keys to success here: keep your hands off the dough as much as possible to avoid warming the ingredients; resist the urge to knead or force the dough together; avoid rolling the dough; use only as much flour as necessary. Use enough of whatever liquid you choose to bring the dough together readily, without having to work it too much. I have since learned the secret to flaky biscuits doesn’t necessarily lie in the recipe alone, but that the technique also helps get you those amazing, buttery layers! Required fields are marked *. No fancy-schmancy extras like the Cheese (Bacon and Scallion) ones. Design by Purr. I just made this recipe and can’t wait to try them after bthey bake! Another method Iv used instead of cutting the dough and stacking is to roll out then fold into thirds, then roll again and fold into thirds. These look so delicious, Amber! These really do look like the perfect flaky, buttery biscuit and I’m drooling over all that golden flaky goodness! That and the dough folding (read on). Every one should try it! These are the best flaky biscuits I have ever made. Sweet! These simple tricks of the trade will ensure that your biscuits come out flaky AF every time, no need to cross your fingers and hope for the best. I think…I think the secret is the cake flour. Reprinted with permission from The Good Book of Southern Baking by Kelly Fields with Kate Heddings, copyright (c) 2020. Thank you for sharing! I’m so glad it worked out for you Juliet! Cut into 8 cubes. This material may not be published, broadcast, rewritten or redistributed. Please see the right sidebar for more info. I’ve used this recipe twice and it’s a hit with the family. Without kneading or pushing the dough together too much, gently form a rectangle. When there is no more room to cut full circles, I re-ball the dough and repeat step 6 on the remaining dough. Thanks for your review Steph! I hope you find something you like! Learn how your comment data is processed. To make the biscuit flakey and have layers - fold the layers of dough. Amber, these look great, can you freeze them and bake them the next day(for Thanksgiving)? They are not only the best I’ve ever personally made, but… dare I say it?… they’re best biscuits I’ve ever eaten! Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. SALON ® is registered in the U.S. Patent and Trademark Office as a trademark of Salon.com, LLC.