Biscuits

I love hosting dinner parties. I get to make a fuss over food. It’s the greatest. For instance, if we’re having company, I always make a dessert. I generally make some sort of bread, as well. In the bread realm, I love the recipe I use for dinner rolls. It’s amazing. If you haven’t tried it, you should. IMG_5885

True confession: there are times when I don’t want to let dough rise. Rising time just takes too long. The dough is too finicky. Do you hear me?

Let me introduce you to the biscuit. Beautiful, lovely little breads that they are. They’re like a roll. But they don’t have to rise. Mix, cut, bake, serve. Done. Some key points to making biscuits successfully:

  • Use butter straight out of the fridge. You could even pop it into the freezer for a while. It needs to be cold!
  • Don’t over-knead your dough. Mix it up with a spoon. And then when you can’t mix anymore, knead it 5 times. That’s all. FIVE. It needs to mostly be in a ball, but there might be a little bit that refuses to get in on the fun. When you roll out your dough, you’ll pick up the stragglers. The consequences to kneading more than this: no flaky biscuit layers for you.
  • After you roll your dough, push the biscuit cutter (or drinking glass) straight down. Avoid the temptation to twist. This will also ruin your nice flaky layers.

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For this great biscuit recipe, see smitten kitchen. It’s simple, easy to follow, and tastes great hot out of the oven, smeared with butter.

2 thoughts on “Biscuits

  1. Tip from Aaron at the Bakery on making scones, but would work for biscuts as well. Freeze the butter, shred it with a cheese grater, use the frozen butter shreds for the extra “fluffy” that you seek.

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