You biscuit eater

Posted: April 4, 2008 in Uncategorized

I am thinking about cooking with my kids this weekend. It has been ages since I had a biscuit, so I think we are going to take on this simple challenge. My Grandmother’s biscuits were–the–boooooooooooooooooooooooooooooooooomb!

Since her passing, I have not had one that has come close. Unless someone out there has a better recipie, I think I am going to use this one.


Ten Tips to Make Perfect Biscuits

by Dennis R Weaver

We probably bake more biscuits in the summer than in the winter. They are quick and easy and fix our craving for fresh bread without spending a lot of time in the kitchen. Here are some tips for perfect biscuits.

1. Use a low protein flour. We prefer unbleached pastry flour.

2. Don’t over mix the dough. Over mixing the dough will develop the gluten.

3. Roll the dough to a uniform thickness so that they will bake evenly.

4. Roll the dough to 1/2-inch to 3/4-inch in thickness. The biscuits will approximately double in height when baked.

5. Space the cuts as close together as possible. Reworked scraps will not be as tender as the first cut biscuits since the dough has been worked more. Consider cutting squares or triangles so that you have fewer scraps. If you do so, use a ruler for uniform biscuits.

6. If you use a round cutter, don’t twist the cutter as you cut out the biscuits; press straight down.

7. Use a greased or parchment paper-lined baking sheet.

8. If you want crusty biscuits, place them about 1/2-inch apart. If you want soft-sided biscuits, place them closer and break them apart after baking.

9. For browner biscuits, brush the tops with butter or milk.

10. For taller biscuits, bake as quickly as possible after forming. Cool them on wire racks. (source)


And of course if I make this, I going to have to have my yellow grits as well.


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