After this you can either flatten it out by hand or roll it out to about 1/2-inch thickness. Slowly add in a little flour at a time by hand until it’s just dry enough to stay together but doesn’t to stick to you hands.Īt this point you can go ahead and flour up a board and go to kneading this dough for about a minute, just keep rolling it over getting it all good and incorporated into itself, mashing that butter all up in there. Mix all this in with the dry ingredients and kinda stir it in together. We will then add in our buttermilk or in case you don’t have any on hand, you can substitute: Buttermilk substitute: 1 tablespoon lemon juice or vinegar with 1 cup of regular moo juice (milk). Now at this point I like to take one cackleberry (thats an egg folks), I like to whip it up just enough to get it a little liquified. You can also use a fork to crumb this butter up, but you don’t want it fine like cracker crumbs. You will want a pie crumb cutter to break the butter pieces up, but we want to leave it in big enough chucks to make these biscuits have that oh so buttery flakey taste. For this we are going to use a stick and a half of thinly sliced butter. This butter has to be chilled, it can’t be soft. My next tip in this recipe is one of my favorite ingredients, butter. This is going to really give those biscuits a jump because remember I said there is no rise time in this recipe. When you add all your dry ingredients together (sugar, salt, baking powder) one of the most important is cream of tarter. Don’t get the cheap stuff! My favorites are King Arthur or Peter Pan, they always do me right in any kind of conditions. I’ve used a lot of different types and no matter what I’m making, I typically always use an all-purpose flour, that way you don’t have to have a bunch of different types laying around the house. First thing folks is you want to start with some good flour, it is a staple you have to have.
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