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BEST HOMEMADE BISCUITS HOW TO

Cut out circular shapes using a drinking glass upside down, or you can use a cookie cutter.

Pat it flat on a floured surface so that it’s an even 3/4″ thickness.

Knead the dough with your hands 8-10 times, but do not over-knead it.

You can also use a stainless steel dough blender. It’s okay if the mixture just looks like tiny butter chunks covered in flour.

Mash the butter pieces into the mixture using the back of a fork.

Cut the butter into small pieces and mix it into the dry mixture.

Combine all dry ingredients in a medium bowl and whisk with a fork.

BEST HOMEMADE BISCUITS HOW TO

Bake biscuits about 1 inch apart: Leave a little space between your biscuits on the baking sheet to ensure hot air can envelop all sides for an all-around golden brown finish.You can cut out your biscuits with cookie cutters or a drinking glass How to Make Whole Wheat Biscuits.You can also dip the edges of your biscuit cutter into flour before cutting them out to avoid overly compressing the dough. Lightly flour surfaces: To decrease stickiness, add a thin layer of flour to the surface where you will roll out your dough. Avoid the development of gluten strands and breakdown of the butter for soft, airy and flaky biscuits by only mixing until the dough resembles small pea-sized pieces. Use powered appliances: To further prevent butter from softening, use a food processor or the KitchenAid ® Pastry Beater and stand mixer which won’t introduce much heat and can help you move quickly to make your easy biscuit recipe even easier.ĭon’t overwork the dough: Biscuit dough should be fairly loose and crumbly and doesn’t take long to mix together. The heat from your fingers if mixing by hand or taking too long for this step will soften the butter. Use very cold butter: Since the butter should still be in solid chunks when your biscuit dough goes in the oven, keep it refrigerated until you need it and work quickly. Keeping everything at your fingertips helps you get into the flow and move smoothly from step to step. All-butter biscuits will be more flavorful on their own while shortening biscuits are perfect for soaking up delicious sauces, stews and gravies.īe prepared: Before getting started, gather all of your equipment and ingredients, except the butter which should remain in the refrigerator. Whether you choose butter vs shortening for biscuits really comes down to your preference and what you plan to pair it with. If you prefer to work with shortening, but want the beautifully golden finish of a butter biscuit, you can always brush a bit of melted butter on top before baking. Shortening also has a higher melting point which means it’s harder to “overwork” vs butter. First, its lack of water content means it’s less likely to create gluten, reducing the chances of a tough biscuit dough.

However, there are a few advantages to shortening biscuits. Shortening is all fat with no water so may result in a slightly denser, soft and crumbly biscuit. This makes butter biscuits light, moist and flaky with a melt-in-your mouth richness. The water content in butter turns to steam as it bakes and puffs up the biscuit dough to create tender layers. What Is the Difference Between Butter Biscuits and Shortening Biscuits?īutter is 80% fat and 20% water.