This Method Will Give You The Most Beautiful, Old-Fashioned Biscuits You’ve Ever Seen
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It’s important that you combine the dry ingredients first, before you start adding the butter. A pastry blender is great for adding the cold butter but it’s not too difficult to blend with your hands, either.
You shouldn’t overdo it when you’re kneading the dough – you want it to be very soft and kind of airy. That’s what will give you the fluffiest, tastiest biscuits you’ve ever tried! And try not to burn your tongue when you get your first bite of these. I know it’s really hard to try and let them cool for a minutes, when you take them out of the oven!
Ingredients
Combine the following ingredients:
2 cups Gold Medal all-purpose flour
¼ tsp baking soda
1 Tbsp baking powder
1 tsp salt
Next, blend in:
6 Tbsp cold Land O’ Lakes butter
Add:
1 cup cold Borden buttermilk (or 1 cup milk + 1 Tbsp lemon juice or vinegar)
Instructions:
Preheat oven to 450 F.
Mix together ingredients in the given order to make a soft dough.
Turn dough onto a floured working surface and knead gently.
Roll to desired thickness. Cut with a floured glass or a pastry cutter.
Place on a baking pan and bake in the preheated oven for 12-15 minutes.
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Quick tip: This recipe makes about 12 biscuits.
11 Comments
My friend and I went camping the other day. It was a tiring experience, as he wouldn’t let me sleep all night. He kept talking about random subjects and whined about his anxiety. I totally told him to interaction and deal with it.
not sure what an “unbaked” cookie sheet is … do you mean ungreased??
This is pretty much the same recipe I use except for the lemon juice. Handling the dough as little as possible is the key to tender biscuits. I generally simply fold the dough over about five times and then gently pat it out before cutting. This makes for a flaky biscuit. Always push your biscuit cutter straight down, do not twist. This will insure that your biscuits rise properly.
The lemon juice or vinegar is meant to add to whole milk as a replacement for buttermilk.
LOSE THE BRAND-NAMES
NO
RICK, JUST IGNORE THEM AND USE WHAT YOU WANT. OR DON’T BOTHER TO VISIT THIS SITE…..
Sticky dough!
Just put a little more flour on your surface and sprinkle a little on dough while you knead it. How I do it to take the stickiness away so the dough is more workable.
I thought this was going to be a recipe that I haven’t fixed yet. Wrong, I have fixed this one a number of times. I must say this is a delicious recipe.
I cheated and used a food processor but I must say this is an excellent recipe! and the tips about pressing down straight instead of twisting!!! I would have never thought of that… thank you all.