There is no one perfect way to make buttermilk biscuits, but there are a few tips that can help you make the best possible biscuits. First, make sure that your ingredients are all at room temperature before you start mixing them together. This will help the ingredients to blend together more easily. Second, be careful not to overmix the dough. Overmixing will make the biscuits tough. Finally, make sure to roll out the dough on a lightly floured surface to prevent it from sticking.
THE PERFECT BUTTERMILK BISCUIT Thanks to Eula Mae Dore, a great Southerncook from Avery Plantation, La.
, I've learned to make the best ButtermilkBiscuits I've ever had.
Eula Mae says a good biscuit is one of the bestthings to have on hand for quick meals.
She uses them in emergencies tomake simple sandwiches filled with scraps of ham or cheese and serves themwith pickles and a small salad.
For dessert, she warms a biscuit or two andmakes a shortcake with fresh fruits or berries.
She has convinced me thatyou can't have too many biscuits on hand.
Eula Mae learned to cook and bakefrom her grandmother, not from cookbooks, and the artfulness of herpreparation was a joy to watch.
Here are some of her biscuit-making tips: First go out and replace your baking powder, unless you bought it withinthe last four months.
More baking flops occur from old, tired baking powderthan from any other cause.
And don't rely on the old test of checking thefreshness of baking powder by putting a spoonful in a glass of water to seeif it fizzes.
Baking powder, like a carbonated drink, can fizz a little andstill be almost flat.
Buying new baking powder costs very little when youconsider the cost of baking failures.
Next, Eula Mae insists that siftingthe dry ingredients four times is the reason her biscuits are perfect.
Itested the recipe sifting and not sifting and, indeed, sifting does make aslightly higher, more tender biscuit.
After you cut the biscuit dough,put the pieces on a baking sheet upside down.
This ensures a taller,lighter biscuit by making sure any edges crimped by the pressure of thecutting don't interfere with the rise.
(The French use the same trick whenmaking puff pastry.
) The tip that helped me the most was using less flourthan usual.
Eula Mae's dough was soft and sticky.
She handled it gently,dusting her hands and the dough with only enough flour to make the doughmanageable.
The result was a lighter biscuit.
Ingredients
Directions
THE PERFECT BUTTERMILK BISCUIT Thanks to Eula Mae Dore, a great Southerncook from Avery Plantation, La.
, I've learned to make the best ButtermilkBiscuits I've ever had.
Eula Mae says a good biscuit is one of the bestthings to have on hand for quick meals.
She uses them in emergencies tomake simple sandwiches filled with scraps of ham or cheese and serves themwith pickles and a small salad.
For dessert, she warms a biscuit or two andmakes a shortcake with fresh fruits or berries.
She has convinced me thatyou can't have too many biscuits on hand.
Eula Mae learned to cook and bakefrom her grandmother, not from cookbooks, and the artfulness of herpreparation was a joy to watch.
Here are some of her biscuit-making tips: First go out and replace your baking powder, unless you bought it withinthe last four months.
More baking flops occur from old, tired baking powderthan from any other cause.
And don't rely on the old test of checking thefreshness of baking powder by putting a spoonful in a glass of water to seeif it fizzes.
Baking powder, like a carbonated drink, can fizz a little andstill be almost flat.
Buying new baking powder costs very little when youconsider the cost of baking failures.
Next, Eula Mae insists that siftingthe dry ingredients four times is the reason her biscuits are perfect.
Itested the recipe sifting and not sifting and, indeed, sifting does make aslightly higher, more tender biscuit.
After you cut the biscuit dough,put the pieces on a baking sheet upside down.
This ensures a taller,lighter biscuit by making sure any edges crimped by the pressure of thecutting don't interfere with the rise.
(The French use the same trick whenmaking puff pastry.
) The tip that helped me the most was using less flourthan usual.
Eula Mae's dough was soft and sticky.
She handled it gently,dusting her hands and the dough with only enough flour to make the doughmanageable.
The result was a lighter biscuit.
