Is there anything better than a hot, fresh, rich, buttery biscuit? We certainly don’t think so. And there is no wrong spread for a homemade biscuit; you can go the butter only route, any flavor of jam, cinnamon and sugar, turn them into breakfast sandwiches, truly so many possibilities, and did you know that biscuits are actually 100% more delicious when they’re made from scratch at home? Seriously. It’s science. It must be the love that goes into them. Anyway, whether you’re about to whip up your first batch or your fiftieth batch, we think you’ll appreciate these helpful tips! Let’s get started.
(image via: king arthur)
Use Cold Butter
Like, really cold. Some people even like to freeze their butter, then use a grater to create shredded butter that can be easily incorporated into their batter. Using cold butter ensures that you’ll have flaky layers of deliciousness in every bite.
No Time for Compromising
Whether it’s ingredients or measurements, when making biscuits, you’ll want to make sure you have everything you need and make sure you follow the recipe accordingly.
When you’re stirring everything all up, never use your hands, instead, make sure you use a metal spoon. Not because you have gross hands, but because the temperature of your hands begins to melt the butter and that’s a big no-no when you’re making biscuits.
Don’t Overwork the Dough
Have you ever worked really hard to bake something from scratch and it comes out a little on the firm side? That’s probably from overworking the dough, thus developing the gluten, making your end result a bit tough. As long as your dough is smooth, you don’t have to continue to knead it.
Don’t Twist the Ring Mold
(image via: southern living)
Whether you use a biscuit cutter or the rim of a glass, you’ll want to press down, and pull up to create your biscuit. If you twist your cutter, the layers will be slanted. And slanted layers means the biscuit won’t bake evenly. (This may take some getting used to because naturally you’ll be inclined to twist!)
Extra Dough? Get Creative!
Refolding leftover dough can result in dense biscuits, instead use your dough for something else such as bread crumbs or bread pudding (Sounds like a great excuse to make bread pudding if you ask us!)
Baking Sheets are Baking Sheets
…except when it comes to biscuit baking. If you have a baking sheet without sides, your biscuits will make much more evenly than if you use a baking sheet with sides. Now, this isn’t a do or die detail, but if you happen to notice your biscuits baking unevenly, this is a simple variable to change!