Biscuits





I'm back to biscuit making again.  After literally making thousands of biscuits over the years, I still don't have a perfect recipe.  I'm close and I think I will have it perfected soon.  Luckily, I have a lot of helpful biscuit samplers that are more than happy to try them and provide feedback.  Unfortunately, they like all of them.

 Because of the fear of overworking the dough and ending up with tough biscuits, I think I under work it which does not give me the texture I am after.

The Recipe:


  • 4 cups all purpose flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp salt
  • 2 tsp sugar
  • 1 cup cold and unsalted butter
  • 2 cups buttermilk



Instructions

  1. Preheat oven to 400 degrees.
  2. Measure the 4 cups of flour by spooning it into your measuring cup and leveling it with a knife.
  3. Put the flour in a large bowl.
  4. Whisk in the baking powder, baking soda, salt and sugar.
  5. Cut the butter into cubes and cut it into the flour until mixtures resembles coarse crumbs using a pastry blender. You can also pulse this in your food processor.

 6. Add the buttermilk and stir until the dough leaves the sides of bowl. Turn out onto a floured surface and knead gently a few times. Fold over and pat down 4X then press out into a circle that is about 1 and 1/2 inches thick. Cut with large biscuit cutter or a large glass, dipped in flour to help avoid sticking.




 7.  Place each biscuit on your pan. Biscuits can be touching.
8.   Brush the tops with melted butter or milk.
9.   Bake at 400 for 20 minutes or until golden brown.


I served them with clotted cream and both blackberry and strawberry jam which I made a few days ago.

Comments

Rain said…
That's awesome Joyce, they look great. I have had a few biscuit fails myself, but I think I'll try your recipe! I'm hoping that strawberries are on sale next week so I can make a batch of jam, we ate up all the jars I processed last summer already!
Christer. said…
They do look good!
I call these scones though and there's very few things better than a newly baked scone as breakfast :-)

Have a great day!

Christer.
Leanna said…
This is basically my recipe too except I add 2 tablespoons of sugar instead of teaspoons. I also roll it out and then fold the dough like I'm folding a letter for mailing. I fold it 4 times. Meaning I fold the letter top to center, bottom the center then right over to center and then left over to center. When done it should look like a square of dough folded. Then I roll it out again and fold the whole thing again once more. Then I roll it all out to a little less than 1/2 inch thick and cut the thing into squares or diamonds and place on parchment and bake until browned. Because of the folding, the biscuits will have layers in them that will pull apart when ready to butter or put jam on them. They become a little lighter and airier.
Kay said…
Oh yummmmm.... Those look absolutely awesome!
I do love a nice feed of biscuits every now and again.
Guillaume said…
Yummy biscuits. Would be lovely with tea. And I will repeat it again: I love your spoons.