![]() ![]() As soon as the dough is frozen, pack them in an airtight container or a freezer bag. Don’t overbake!Īnd you can freeze the biscuits before they’re baked! After you cut them, put the circles (or squares) on a baking sheet and pop them in the freezer. These biscuits tend to rise more (plus I like them better!) For crusty biscuits, put them about an inch apart, so the heat can circulate around them.īake for 10-12 minutes or until they are light golden brown. You could get really crazy and use different shape cut outs too!įor soft-sided biscuits, place the biscuits with their edges together on the baking sheet. If you don’t have a biscuit cutter, you can always use a knife and cut the biscuits into squares. ![]() Fold the dough over several times, gently pressing down to about 1 inch thickness.Ĭut the dough into rounds with a biscuit cutter. This will over work the gluten in the biscuit and make it tough. Turn the dough out onto a floured work surface and pat it into a circle about 1/2-inch thick. If it seems dry, add a bit more buttermilk. Mix the cold buttermilk into the dough with a fork. The water in the butter turns to steam in the oven and puffs the biscuits to give you those light flaky layers! YUMM! You want some pieces to be reduced to flakes and others to be pebbly and about the size of peas. Add your ice-cold butter and pulse a few times. Mix together the flour, baking soda and baking powder in a food processor. Cut the butter into small pieces, put them on a small plate or in a small bowl and put it in the freezer while you prepare the rest of the dough. * One very important tip: the butter for your biscuits should be cold! Very, very cold. After you add the butter you can add small dices of your favorite cheese or add ham chunks, minced green chiles, orange zest – whatever you want! Let your imagination run free! Doesn’t get any better than that, does it? :-) You can make herb biscuits – stir minced fresh herbs or a pinch of dried herbs into the flour before you add the butter. This is a very basic buttermilk recipe and there are many ways to play with it. If you’ve never made biscuits before, I have to tell you, there is something very satisfying about digging your hands into dough and creating flaky goodness in just a few minutes. ![]()
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