![]() Being adjacent to other biscuits is key in getting them to go UP instead of OUT. That way they don't fuse into a big mass, but they still butt up against each other and help their fellow biscuits rise. I've found that putting them on the baking sheet with about 1/4 inch gap between adjacent biscuits is perfect. You're really trying to lower the surface-area to volume ratio so they don't crust too much.Īnd about placement. I can take the same dough that makes tall, fluffy poofs of buttery deliciousness at 3/4 inch, and find that it makes little dry hockey pucks rolled out to 1/4 inch. If you want them tall, they need to start tall. ![]() You know what the contents of a can of Pillsbury biscuit dough is like? Yeah, a sticky mess.but they end up nice and light because sticky is key! If your dough ball won't stick hopelessly to an unfloured surface, you don't have enough liquid.įinally, I pat my dough out (on a floured surface, of course) to a greater thickness than this recipe calls for-generally about 3/4 inch. ![]() Make it as sticky as you can stand to work with. The dough is much stickier and harder to work with, but the secret to light biscuits is a wet dough. I also use about 1 cup of buttermilk to 2 cups of flour. Adding a tiny amount (like 1/4 teaspoon) of baking soda to counteract the acidity of the buttermilk is a good idea. The mix is a good compromise.īuttermilk gives better texture and flavor than regular milk. Butter gives great taste, but shortening makes the biscuits more tender. If you can't find soft flour at all, you can mix equal parts of all-purpose flour and cake flour.Īlso, I use a 50-50 mix of butter and vegetable shortening for my biscuits. ![]() It's a low-protein wheat that will lighten your baked goods.basically the opposite of bread flour. The right kind of flour will be called "soft", "southern", or "winter wheat". Even here in yankee Ohio, White Lily brand is available, but I hear King Arthur also makes a suitable version. The first and most important thing for light biscuits is to use "southern" flour. I like my biscuits to be as tall and airy as possible (unless I'm going to make breakfast sandwiches out of them.then I purposely make them a little denser for stability) ![]()
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