Monday, April 20, 2020



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3 cups of white all-purpose flour
1 teaspoon of salt
1 Tablespoon of baking powder
6 Tablespoons of cold butter, grated
1-1  1/8 cups of cold milk or buttermilk (I use milk)

1.     Add dry ingredients to a bowl. Place in refrigerator for 15 minutes while the oven is preheating to 450 degrees. 

2.     Pull flour out of refrigerator and grate in the butter. Toss gently with fingers.

Grate butter into the flour mix and
gently toss together.

3.     Add cold milk and gently stir to blend. Try not to over mix the dough.

4.     Dump the dough onto a lightly floured surface and using a little bit of flour, push down on the dough with palms and then fold, turn, and repeat. The idea is to stretch the flour and fold the butter and milk into the dough. This is a puff pastry technique. I do the turns about 6 times.  The dough should be soft and light…not hard and stiff. See the video below.

5.     Roll the dough out to ½ inch. This is important…do not cut and twist the dough with the biscuit cutter. Take your circle and push down and lift up. If you twist it seals the dough and the layers will stick together. If you don’t have a circle cutter, then use a pizza cutter and make square biscuits (but you have to cut all the way around each biscuit).

6.     I use a castiron skillet. I preheat the pan in the over for a few minutes. Slightly oil the pan with vegetable oil, and then add the cut biscuits. They can touch sides. This helps them to rise evenly and not spread out or lean to one side. It should make about 15 biscuits.

7.     The first cut is the best, any dough leftover, just reroll and cut again. They usually look a little bit lumpy and may not rise as nicely as the others. But still taste good.

8.     Bake for 10 minutes or so. They should be slightly golden on top with layers showing in the middle.

NOTE:  To watch a video of how to fold the dough, I found this video from Bon Appetit.  The video below was created by Molly Baz.

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