![]() ![]() Bake biscuits close together on the sheet pan for soft biscuits, or more spaced out for biscuits with a crispier exterior.For added color, brush tops of biscuits with more buttermilk before baking.If the biscuits stick to the inside of the cutter, use a finger to pop it back out. Press the cutter firmly down and then pull it straight back up. This will “seal” together all the layers within the dough and prevent them from rising. Do not twist the biscuit cutter when cutting out the biscuits.Overworked dough produces tough biscuits. Mix dough with a spatula and then work the dough with your hands just until it comes together (see above Fold and Flatten Method). If the butter is too warm, it will incorporate into the flour and you’ll end up with flat dense biscuits. The visible bits of cold butter throughout the dough is what creates the flaky layers and rise. The butter and buttermilk should be cold and used straight from the fridge. ![]() More tips for making perfect homemade biscuits Then, use a rolling pin or your hands to press the dough to about 1 inch thick and cut into rounds. Flatten it again to about 1-2 inches thick. Lift up one half of the dough and fold it over on top of the other half. Once the dough is mostly smooth, flatten it with the palms of your hands until it’s about 1-2 inches thick. Don’t add more buttermilk! Use your hands to bring it all together, folding the pieces on top of each other and gently kneading it all together until dry bits have been mostly incorporated and dough is uniform. The dough will still appear to be very dry and shaggy, and that’s completely normal. So how do I get perfect biscuits every time? Here’s my secret: The Fold and Flatten MethodĪfter the buttermilk has been added and the dough starts to come together, dump it all out on a clean work surface. Which is no good! Biscuits should be tall with plenty of visible flaky layers. The #1 complaint I get from readers when making biscuits is that they turn out flat.
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