![]() ![]() They will be a bit better than if the dough is rerolled immediately. Unless you need all of the biscuits for this meal, smoosh it into a ball, wrap it in plastic and stick it in the refrigerator until the next morning. There will be some dough left over after you cut the biscuits.Your hands will warm the butter a little bit, so if you have time to chill the dough briefly after doing this, do - your biscuits will be flakier. If you don't have a food processor, you can use a large fork, a pair of dull knives, or just rub the butter and flour gently between your fingers to create the same effect. I use a food processor to cut up the butter for biscuits, pie crusts etc.Cut into 2 inch circles, you should get ~6, and place on a parchment lined cookie sheet. Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits.(Click here for a close-up of what the dough looks like before kneading. Gently "knead" the dough a few strokes until it is a mostly a cohesive ball. As soon as the dough holds together, turn it out on a lightly floured counter.I use the little white plastic tool in the picture to lift the dough from the side of the bowl and dump it on top of the rest of the dough. Toss together gently until barely combined. Put flour mixture in a mixing bowl and add the cold milk.Repeat if necessary until the butter is in pieces roughly the size of peas. Pulse half a dozen times and check for the size of the butter pieces. Cut butter into small pieces and add to food processor.Place flour, salt, sugar and baking powder in food processor and pulse for a few seconds to combine.My definition of "for two" is two each and some leftover for my breakfast the next day. (This recipe is in my cookbook: Picture Yourself Cooking With Your Kids because it's a sure winner with the wee ones, and their parents.) Plus, tiny child hands can be very gentle, which helps with the flakiness. Biscuits are perfect for teaching small children to bake: quick, simple, and very hands-on. I was tempted to start this article, "When I was a child, I baked as a child." because that is when I was taught to make biscuits and they are that easy. my oven) gives you more leeway, taking 10 or a few more. A pie pan with foil will heat in 5 min, a pizza stone with a heavy ceramic cover (i.e. ![]() (I used to be anti-reheated biscuits entirely but have softened after trying these the morning after.) Reheat, if you must - and I say this as someone whose default recipe includes leftovers for stay-at-home me the next day - covered in a 350 oven for 5 min or so, depending on how much insulation your covering provides. My recipe makes a 2-3 person batch of about half a dozen biscuits. Reheated biscuits can be quite good, even though they lack the possible transcendence of a biscuit moments from the oven. Add a smear of butter and a dollop of jam and it could be dessert! (The elapsed time on the photos in my making biscuits photo set is just under half an hour, and it would have been faster without the constant interruption of the photos.)įresh is best! Just out of the oven, a biscuit is layers of delicate, steaming flaky near-pastry. If you know what the dough should look like and, secondarily, how it feels, biscuits are quick and simple. Or the flake, in this case.īiscuits are also dead simple, once you get the hang of it. Fast as any quick bread, yet, when well done, as rewarding as any multi-day, wild-yeast rustic loaf. And it's a lot easier than the one my crazy grandson dreamed up.Biscuits are the power nap of bread-baking. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)īake until biscuits are tall and light gold on top, 15 to 20 minutes.Īdvice courtesy Mae Skelton I don't have much use for recipes but the one you get on a bag of White Lily® self-rising flour is hard to beat. Reform scrap dough, working it as little as possible and continue cutting. Place biscuits on baking sheet so that they just touch. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Stir just until the dough comes together. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. In a large mixing bowl, combine flour, baking powder, baking soda and salt. ![]()
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