Biscuits are always best when they're rewarmed before serving. Buttermilk The addition of buttermilk adds some fat, and a subtle tang to your biscuit dough, and the acidity acts as a leavener, helping the dough rise to create a tall, fluffy biscuit. Store any leftover buttermilk biscuits, well wrapped, at room temperature for several days. Remove them from the oven, and serve warm. Brush the biscuits with milk, to enhance browning.īake the biscuits for 15 to 20 minutes, until they're lightly browned. Place the biscuits bottom side up on your prepared baking sheet turning them over like this yields biscuits with nice, smooth tops. In a large, chilled mixing bowl, add 4 cups of self rising flour and set aside. Next preheat your oven to 425 degrees F and place a large cast-iron skillet into the oven to preheat. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife. First, place a large mixing bowl, box grater, biscuit cutter, flour, and 1 stick of butter into the freezer for 15 minutes. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.Ĭut the dough into circles with a biscuit cutter for traditional round biscuits a 2 3/8" cutter makes nice-sized biscuits. Pat it into a rough rectangle about 3/4" thick. Place the dough on a lightly floured work surface. If the mixture seems dry and won't come together, don't keep working it drizzle in enough milk - up to an additional 2 tablespoons (28g) to make it cohesive. Once all the dough is cut into biscuits, place full sheet pan in the oven and bake at 475 for 8 minutes. Bake in a 450-degree F oven for 10-12 minutes. Brush the tops with a little bit of melted butter (this will help them brown in the oven). Work the dough a few times but don’t overwork it. Arrange the biscuits on a parchment-lined baking sheet or round cake pan with the sides of the biscuits touching each other. Remove the dough from the plastic bowl and lay it on your floured surface. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. Using your hands, now pull the flour into the buttermilk until a soft dough forms. Stir the well as you add buttermilk mixing in more and more flour until all the flour is involved and the dough is sticky, gummy and on the verge of being 'too wet'. Sift flour into medium bowl cut in shortening until mixture resembles coarse meal. In large bowl, add flour and make a well in the center for mixing. Bake for 10 minutes or until golden and risen. Stir baking soda into buttermilk and set aside. Place on a baking sheet, in cast iron skillet, or a biscuit baker, and brush lightly with buttermilk, if desired. Cut out 8 biscuits with a 2 1/2' biscuit cutter, reforming the dough if necessary. Drizzle the smaller amount of buttermilk evenly over the flour mixture. Pat or roll it out to about 1 1/2 inch inch thick.
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