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Simple Biscuits Recipe - 3 Ingredients½ Cup caster sugar,2 Cups self-raising flour,250g Butter, soft

Itani Malange

Updated on Jan 18,2023

Simple Biscuits Recipe - 3 Ingredients

½ Cup caster sugar,2 Cups self-raising flour,250g Butter, softened,In a bowl cream the butter and caster sugar until pale,Add flour & bring the mixture together with your hands to form a dough,Dust your work surface with a caster sugar & roll out the dough a bit, for biscuits to be beautiful and shiny,Form the dough into balls about the size of a walnut and transfer to baking tray,Dip a fork in a oil & use this to flatten the biscuits,Bake in the preheated oven ( 170⁰C then reduce to 160⁰C) for 15 minutes until golden

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How to Make the Absolute Easiest Ever Biscuits

How to Make the Absolute Easiest Ever Biscuits

the world of biscuits all stems back to,the classic which takes cold butter that,you cut into flour then you add enough,buttermilk to make a dough roll that out,and stamp it now people have simplified,this recipe over the years to include,the drop biscuit which is the same but,you add more liquid so that the dough is,scoopable rather than stampable or this,one is the cream biscuit where cream is,substituted for the butter and the,buttermilk and again it makes a biscuit,you can stamp out and roll but today dan,has an entirely new method that he,claims is even better so julia this,recipe is groundbreaking and i don't,normally say that right off the bat we,wanted the easiest ever biscuit right,and both of those styles the drop and,the cream offer something really great,the drop biscuit you just drop it onto,the sheet there's no rolling and cutting,and the cream biscuit is just a simple,ingredient list so we wanted to combine,both of those we wanted a drop cream,biscuit which we've kind of nicknamed,the dream biscuit oh i like it right and,it is an absolute dream so we're going,to start with our dry ingredients we,have three cups of all-purpose flour,four teaspoons of sugar it's a slightly,contentious ingredient in biscuits the,thing is this is below any threshold,where you'd ever perceive it as sweet,the primary purpose of the sugar in here,is for browning we get really nice,browning on these i also have a,tablespoon of baking powder so this is,our leavener it's got the acidic and the,basic ingredient all in there that gives,us all of our lift which means adding,baking soda is actually for flavor and,browning flavor flavor the actual flavor,of baking soda and things like pancakes,and biscuits is unmistakable if it's not,there you would really notice it so we,have a quarter teaspoon of baking soda,and finally one and a quarter teaspoons,of salt and i'm just gonna whisk this,until it's combined,okay so that is perfectly combined there,so now we're gonna get into our cream,it's got our fat and our water before i,add it i'm actually going to do,something pretty crazy i'm going to head,to the microwave you're going to heat it,up i'm going to heat it up so one of the,rules of biscuit making and the classic,style is keep everything cold right cold,butter cold buttermilk,this is totally opposite of that so i'm,going to take this to microwave and,we're going to heat it to about 95 to,100 degrees which is going to take 16 to,90 seconds and what i'm actually doing,is i'm melting the butter fat that's in,this so cream looks like a liquid it's,got tiny tiny droplets of butter fat,dispersed throughout that are solid and,you're going to see that this actually,thins out and it's going to make a,droppable dough,all right let's see so this has been,about 60 seconds,it's 95 to 100 degrees and you can even,see that it's more thin than it was,before,so i'm going to add it to my dry,ingredients here so then i'm just using,a spatula and stirring it together the,cool thing about this recipe is you,really don't have to be careful with,this you know a lot of times we talk,about just barely mixing a muffin batter,together you get too much gluten,development there's a lot of fattening,cream about 36 percent so there is tons,of fat to coat all of the flour so you,can really mix this until it is,perfectly smooth all right now just to,prove how loose that dough is when made,with warm cream i have the same dry,ingredients in this bowl and two cups of,cream but this cream is fresh from the,fridge so that it's nice and cold and,i'm going to stir this in and just show,the difference that warm cream makes,so starting to look a little dry yep,it's starting to feel really dry,oh getting a little stiff on you yeah,look at this i don't even have enough,liquid to really even get all the dry,bits in the bottom of the bowl so here's,the thing you'll have a dough that looks,like this if you add more cream to that,right to make it droppable right and,when it gets in the oven and that butter,fat melts they turn into pancakes,same ingredients same mixing method the,difference is the temperature of one of,the ingredients that's incredible pretty,crazy right so now we are totally smooth,on this batter it looks wrong in every,way right every biscuit sense this looks,incorrect so now it is time to form our,biscuits so we could be rolling and,stamping and all that fun stuff we're,not going to be we're going to be using,our third of a cup measure here so i'm,just spraying it lightly with cooking,spray,scoop it up and drop it on now i like to,make sure we drop kind of straight you,get a nice biscuit looking shape out of,the third of a cup and we'll just keep,repeating this is a recipe where you,want to make sure you're preheating your,oven before you start doing anything,because that's going to take the longest,of anything so as it starts to stick,like that just reach for my spray and,put a little bit more on there,and we're going to get 10 biscuits out,of this,s

3 Ingredients🍪 Biscuits Recipe // how to make simple biscuits @ Home

3 Ingredients🍪 Biscuits Recipe // how to make simple biscuits @ Home

hello everyone,welcome back to another vlog if today's,your first time tuning in,i my name is olajuwomachi thank you so,much for tuning in today,i'm so glad you're here so guys in,today's video i'm going to be showing,you how to make a simple biscuit at home,from scratch,okay with just three ingredients this,ingredient are things you can always,find in your kitchen,without you knowing you can combine it,together,and the results will be wow so if you,want to know how to make a biscuit,at home kindly keep on watching do not,skip this video,watch from start to finish okay so,without further say,and do let's get right into the video,so guys let me introduce you to the,ingredients we are going to be working,with,this is two cups of all-purpose flour,250 grams of butter,this is half cup of sugar white sugar,so the first thing i'm going to be doing,is to cream the butter,so guys i'm going to be using toning,stick,to turn this water you know just to make,it soft,if you have and the mixer you can use it,so you're going to scrape it down,your mix and mix and mix,so it's it is looking fluffy,so at this point i'm going to add sugar,i'll scrape it down again,and mix till the sugar and butter is,combined,so,guys this method is very easy,but a bit stressful in case you don't,have mixer you don't have,and mixer and you want to do a big hits,at home that is the reason i am showing,you how to use a toning,toning stick it is not necessary to have,a mixer,it is not necessary for you to have a,mixer at home you can make use of what,you have,and if you don't have turning stick you,can actually use a wooden spoon,if it is comfortable for you just use it,okay,so,so guys at this point i am done mixing,butter and sugar together they are,combined already,as you can see it is very very soft now,so what i'm going to be doing,i'm going to be folding in the,all-purpose flour,bit by bit,at this point you can use your hand so i,choose to use my spatula,so,so,so,so now at this point i am done using my,spatula,i'm going to go in with my hand,oh,so guys i'm done with the mixing so this,is what i'm going to be doing with it,now,just put a small portion of it like so,just do it like that sorry about my,googles,you know just place it here,like so this is a baking tray,which i placed a baking paper on it it,is also called,a parchment paper so you have to lay it,on the tree,then again just a small portion put it,on your palm,but make sure your hands are clean,you know just like,do it like this like this then,you know just to give it a little bit of,shape,and then it goes right into the baking,sheet,and you can see again like so,like so,like so,like so,so this is actually how to make this kit,easy way to make,biscuits at all without mixer without,any cookie cutters,you know without any instruments you,know,do,guys this is the outcome of three,ingredient,biscuits i hope you enjoy watching this,video i hope this video is helpful,please remember to subscribe like this,video,share this video and yeah thank you so,much for watching,my video and i will see you in my next,video,you

2 Ingredient Biscuits, Old Fashioned like MAMA's! YOU Can DO IT!

2 Ingredient Biscuits, Old Fashioned like MAMA's! YOU Can DO IT!

hey y'all it's tammy with collard valley,cooks today we're making biscuits for,beginners two ingredient biscuits and,boy are they light and fluffy,hey y'all it's timmy with collard valley,cooks and today we're going to make,biscuits two ingredients this is the,most simple way to make biscuits there,is period no cutting in the shortening,or butter,so we're going to get started the two,ingredients,are,heavy whipping cream why because it has,more fat in it than regular whipping,cream,and,self-rising flour we're going to start,off with self-rising flour because it,has the bacon powder and the salt in,there already,and we're going to be using our white,lily self rising flour it's one of the,best flowers,in the world to make,biscuits with why because it's a white,winter wheat so i'm going to go ahead,and pour the rest of this in my,container here,we're going to be using two cups,of this white lily flour,there's your second cup,and we're going to add our whipping,cream as needed i don't really know for,sure how much so i'm going to measure it,for you guys so that you'll know,i'm going to start out,with,a half cup we'll see where we're at,that's a cup,so far,of heavy whipping cream it's gonna take,it all,so that's a cup and a half of whipping,cream so far,that's gonna work,two cups of self-rising flour and a cup,and a half of whipping cream it's gonna,be perfect,you want your dough to be sticky,so,that's the perfect amount there,now i'm actually going to hand roll,about half of these,and then we're going to,cut out the rest of them um i wanted to,do it both ways,all right you need to grease your pan,since i don't have my shortening out for,regular biscuits i'm just gonna spray it,and i'm just going to pinch off a little,bit of the dough,and roll it in my hand,now,you don't have to of course roll them,you can cut them out,you just use your thumb and press around,the bottom,and roll it in your hand at the same,time,to do it that way,we'll do one more and then we're going,to cut out the rest of them,i just thought i'd roll a few for y'all,i don't really know how your mama made,biscuits but most people either roll,them like this in her hand,or they cut them out,one's a little smaller but that's all,right,all right we're going to go ahead and,flour the counter a little bit we're,going to cut out a few,this is pretty stiff this dough is,um so i don't think there's going to be,any need to,work it a lot,i might get one out of that,try,all right this is gonna be delicious,such an easy way to make a biscuit,two,ingredient biscuits now you don't have,to be,real talented to make a delicious,biscuit if you make them like this,they're gonna be delicious,and it's easy,well i guess i'll cut these out,at least one more out,i'll put this in here this is my new,biscuit pan i'm excited about it my,granny i always made her biscuits,in this size pan of course hers looked,old as the heels,but,it was like a brownie pan two cup,biscuit recipe fits in it perfect,we're gonna get these in the oven and i,think i'm gonna pat them on the top a,little bit with this whipping cream,we're going to get these in the oven,and get them baked at 450 degrees,the great thing about these biscuits two,ingredients,is the fat is in the whipping cream,and,the flour,is self-rising so it has,the baking powder and the salt in it,already,boy you cut out a lot of steps when you,make two ingredient biscuits,we're going to get this in the oven and,we're going to bake them at 450 degrees,for 20 minutes,we've got a minute left on the clock but,i think they're ready so we're going to,take them out,it rose up nice and pretty,i have a speckly look on the top,compared to,the shortening biscuits,and we are going to open one up,you can see the roll biscuits of course,are larger,and then,these are the ones that are cut out,well they look good and fluffy don't,they,i'll be honest with you i've never had a,biscuit made out of just whipping cream,but i've seen a lot of people do it,so i thought i would give it a try,they're beautiful,absolutely beautiful,we're gonna put some butter,on them and have a little syrup on one,real flaky though,which is a good thing right i just,happen to have my favorite syrup,it is golden eagle table syrup of course,you can eat my honey or jelly or,preserves,sargum,but i love my golden eagle table syrup,comes out of alabama,it's golden and buttery,let me just test this,they're crumbly,they're so soft,they're very it's a very soft crumb,biscuit,it's really good now they're a little,pastier,what i would call pastier,i want to stick to the roof of your,mouth kind of uh biscuit then a,shortening biscuit but by all means,they're absolutely delicious you're,gonna love them if you're not,um,experienced and cutting and shortening,or butter into flour this is a great,alternative to make this two,ingredient,biscuit boy is it delicious,thanks so much for watching collard,valley cooks where we cook like mama did,y'all come back and see us,bye i love you,come back

How to Make Flaky Biscuits

How to Make Flaky Biscuits

hey i'm john cannell today on preppy,kitchen we're making sky-high buttery,flaky biscuits so let's get started,first off we're gonna measure out four,cups or 480 grams of all-purpose flour,if you've never made biscuits before it,is so fun to do and they're amazing,compared to the store-bought kind so,you're gonna love this recipe it's one,of our favorites at home all right 480,exactly,using a scale gives you the best results,we need one tablespoon of baking powder,that's our leavening agent two teaspoons,of salt this is gonna give us our little,bit of extra you know flavor we're also,gonna use two tablespoons of granulated,sugar,okay now the fun part starts we're going,to get one cup or 226 grams of cold,butter,don't let it stay out it needs to be,like this,rock hard,usually in baking we want room,temperature butter but if you're making,something like pastry or biscuits you'll,want cold butter,and i will say like if you're gonna,splurge on an ingredient use like a nice,butter for this because you'll taste it,you can also use a european style butter,which has,more fat less water in it and you'll get,an even puffier flakier results i'm,going to give you a lot of tips for,flaky biscuits give me some in the,comments if you have them too,this is a recipe that i like to do all,by hand the only tool i use is the whisk,and the like a knife and my cutter for,making the circles if you use a food,processor or even if you use like a,pastry blender like a little,cradle knife thing you just don't get,the same results in my humble opinion,you can let me know if you disagree,though okay,all that butter is cut up in here,now we're gonna use our clean hands,this is like something the kids would,love to help on but they're at school,right now i'm gonna coat all the butter,with flour so it doesn't clump and now,i'm gonna start breaking it apart into,smaller pieces this is a nice time to,just reflect and have a moment this is,like one of the few times where you're,like not on your phone you're just,having like a tactile moment and it,feels really nice in your hands like the,butter and the flour continue breaking,this up and as you do you're going to,start,working the butter in like this smush it,together like that we want to do,everything we can to get like nice flaky,layers i don't have any milk out right,now it's because it's in the fridge too,everything is going to be cold,all right so now the butter is getting,worked up into smaller pieces and i'm,smushing it together it's also warming,up a bit i have ice cold hands which is,like the only thing that's good for is,baking like doing something like this if,your mixture was warming up because you,have hot hands or it's a hot day you,could pop this into the fridge and or,the freezer and just like come back in a,minute like have a sip of coffee or two,no i had a couple sips of coffee i think,i'm talking really fast,we want a crumbly mixture and the butter,should be between the size of a pea and,an almond so like this bit right here,that's nice that's like a good sized,piece of butter,you want to have big pieces of butter,because you want to have big buttery,flaky biscuits,so don't worry about it being all worked,in together i'm just like double,checking there's no big pieces that are,too big and now,it's time to get that cold milk i'm,still drinking that coffee now we're,gonna grab our cold milk,right now i'm gonna pour the milk in i,want one and a third cups or 320 mils,move it around so it's not a lake of,milk,this is going to be a wet,mixture,this actually reminds me of making a,proper english scone which is one of my,favorite things to eat and you can let,me know,if you want me to make that video again,i've kind of changed my recipe on it,so when you make something like this,it has a wet wet dough and you're like,oh this is wrong double checking the,recipe rethinking your ingredients and,like everything else it's supposed to be,that way and it'll come out so you'll,see right now,this mixture looks a little bit like,what is this what is this nonsense over,here,but it's in a workout my dough is,moistened but it's still crumbly like it,doesn't look like it's come together yet,but it will so,plop that mixture out,onto your floured counter this is gonna,get padded out into a rectangle right,now so,pat it out it's not to look perfect,that's totally fine,here's the deal keep this moving feel,free to add more flour underneath,we're going to work this into a one inch,thick,rectangle and one inch is pretty thick,so feel free to break out your,little measuring tape or whatever don't,make your biscuits too thin fold this,over now,okay after you fold it you're gonna cut,this in half i'm using a bench scraper,but,you can use whatever you like,and now we stack,this is important you're creating more,layers basically,it's like if you're making a rough puff,or you're making regular pie dough,that's a trick for making regular pie,dough you just fold it a couple times,and pat it out and you get

Tea Kadai Biscuit Recipe | Wheat Biscuit with 3 Ingredients (No butter) | Cooker Biscuit in Tamil

Tea Kadai Biscuit Recipe | Wheat Biscuit with 3 Ingredients (No butter) | Cooker Biscuit in Tamil

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How to Make Homemade Biscuits from Scratch (Just 6 ingredients!)

How to Make Homemade Biscuits from Scratch (Just 6 ingredients!)

Hey guys welcome back to Sugar Spun Run. I am Sam and today,I'm going to be showing you how to make homemade biscuits.,These are so easy and can be made by hand no mixer required.,I think you're really going to love them, so let's get started,This recipe is so easy,,but there are a few key tips that I want to tell you to make sure your biscuits come out as perfectly as possible.,The first thing that you'll need to do is pre-heat your oven to 425 degrees Fahrenheit.,Now we're going to mix together our dry ingredients. We'll start with two cups of all-purpose flour,,one tablespoon of granulated sugar,1 tablespoon of baking powder, and 1 teaspoon of salt.,Now stir these together until they're nicely combined.,Now comes what is potentially the most,important ingredient for these homemade biscuits, the butter. For this recipe, you're going to need six tablespoons of unsalted butter,If you have a European butter that's even better, but regular unsalted butter will work,just fine here too. Now in order to get those buttery flaky layers in your homemade biscuits,,you're going to need to cut this butter into your dry ingredients. It is so important that the butter is cold for this step.,I actually like to place my butter in the freezer for about 10 to 15 minutes or even an hour,before I begin to make sure that it's as cold as possible.,Now, you can cut your butter into the flour mixture one of two ways you can either use a pastry cutter,,or you can use a box grater. Today, I'm going to be using my preferred method of using a box grater.,Now this method works best if your butter is ice cold.,This is why I like to freeze mine. What we're going to do is hold on to the edge of the butter and run it,through the grater until all of it has been shredded. When you get to that last piece you're holding onto,,you can actually use a knife to cut this up into smaller pieces that way you don't end up grating your hands.,And if you don't want to use a box grater,or if you don't have one on hand a pastry cutter will work very nicely and just use that to cut the butter into the mixture.,Now whether you are grading your butter and then adding it to the mixture, or,using a pastry cutter to cut the butter directly into the flour mixture,,the end result is that you want your mixture to resemble coarse crumbs. Now we'll add the milk.,You need 3/4 cups of cold whole milk for this recipe. You want your butter and your milk to be cold,,which is going to help give your biscuits those nice flaky layers?,Now stir in your milk using a wooden spoon, stirring until all of the ingredients are just combined.,Don't overwork your biscuit dough. Now transfer the dough to a lightly floured surface.,If your dough is very wet and difficult to manage add as much flour as you need,to get it to be manageable. Now fold the dough over itself about five or six times, Rotating the dough as you work.,Again, it is so important to not overwork the dough,,but folding the dough over itself like this is critical because it will give your biscuits those buttery, flaky layers.,Now using your hands, and not a rolling pin,,gently flatten the dough until it's about one inch thick. Now use a biscuit cutter,,I like to use a 2 and 3/4 inch biscuit cutter, to cut into biscuit shapes.,Pressing the cutters straight down into the dough, don't twist it.,In order to get as many biscuits as possible out of this dough,,make sure to make your cuts as close as possible, and then take the scraps, and,collect them back into a ball handling them as little as possible,,so that you can get as many biscuits as possible out of the dough.,Now place your biscuits on a parchment paper lined cookie sheet placing them close together, less than 1/2 inch apart.,Alright, now we'll bake our biscuits and our 425 degrees Fahrenheit oven for about 12 minutes.,You don't want to over bake these or they'll get too tough on the outside.,They should just be lightly golden brown on top.,For a final touch, you can brush the biscuits with melted salted butter just before serving.,And that is it guys. That's how to make homemade biscuits. As you saw these are so easy, they just require one bowl, no mixer.,They can be whipped up in a couple of seconds,,And they only take 12 minutes to bake. These are so soft, and buttery, and flaky,I think you guys are going to love these. So if you try the recipe out, please let me know what you think.,Thank you guys so much for watching, and I'll see you next time.

How to Make Perfect Biscuits from Scratch | Tips & Recipe for the Perfect Biscuit | Allrecipes.com

How to Make Perfect Biscuits from Scratch | Tips & Recipe for the Perfect Biscuit | Allrecipes.com

here are my tips for better biscuit,baking,first and foremost what makes a perfect,biscuit they need to be,soft and flaky tender yet sturdy,buttery and moist and number four tall,or risen so i'm going to use chef john's,perfect biscuit recipe all right let's,start with our main ingredient,all-purpose flour now a lot of recipes,call for self-rising flour,most of us just keep all-purpose flour,on hand and it takes about,two seconds to measure the leaveners in,there so,i think we can handle that biscuit,ingredients are best kept cold,so i even keep my flour in the freezer,not just for biscuit making but all the,time and it just saves cabinet space,one of the biggest complaints about,imperfect biscuits is that they're too,dry there's probably too much flour in,the biscuit to begin with,so the proper way to measure flour is,not to scoop,your measuring cup into the flour,because it packs down and you end up,with,more flour than you actually need the,proper way to measure your flour,is to spoon it into your measuring cup i,like to go a little over and then level,it off the top,to be extremely accurate you could use a,digital scale,but most of us aren't going to do that,i'm going to show you that these are,going to turn out just fine doing it,this way,all right two cups of flour to that i'm,going to add two teaspoons of baking,powder,and just a quarter teaspoon of baking,soda and a teaspoon of salt,that's it we whisk together our dry,ingredients so that they're evenly,incorporated,now for the most important ingredient in,my opinion,the butter now you could use shortening,to make biscuits but flavor-wise,butter is the best option so you can,either put your butter in the freezer,for a little while,or just keep it in the fridge until,you're ready to use it most recipes,will ask you to cut the butter into the,flour using a pastry blender,i don't even own a pastry blender to be,honest so i think,and this actually in my opinion works,better is use your box grater,to grate your butter and i'll show you,how it'll help work it in,for extra insurance i like to go ahead,and freeze,this butter just like this for about,just like three to five minutes,it stays nice and separated that's just,what we want so i'm going to add that to,the flour,and then i just use a fork to cut it in,because everyone has a fork,okay once our butter is cut in i like to,form a well into the center and we're,going to pour in,buttermilk a lot of recipes just call,for regular milk i think the buttermilk,the acidity in there combines with the,other,active ingredients and it just turns out,to be a better biscuit and then just mix,it,remember i said we want our biscuits to,be tender,yet sturdy well the number one way to,get that,is to not overwork your dough so we're,going to mix it until it just comes,together and then we're going to turn it,out onto our surface,i think there's enough flour still left,unincorporated that i don't need to,flour this surface just yet,in order not to incorporate too much,flour it's safer to just kind of flour,your hands,and your work tools we're just going to,work with this dough just enough to,bring it together,so we're going to start with a rectangle,that's about a half,inch to three quarters inch in thickness,you know we want those biscuits that are,tall and this is how we're going to get,those,then you take that rectangle and you,fold it into thirds,we're going to twist it halfway around,and pat out another rectangle,we're going to do that about three more,times,after the last time now we're going to,pat it out one more time into about,half inch to three quarter inch,thickness now this,is a good time to invest in one special,tool,a biscuit cutter the thing about a,biscuit cutter versus another kind of,cookie cutter or using a glass,is that it has sharp edges so it can cut,right down into the dough,so that's going to allow your dough to,still be able to rise if you use a glass,it kind of,mashes down the sides a little bit,creating a not so,risen biscuit in the end all right so we,want nice sharp cuts,so i like to dip my biscuit cutter into,the flour,just to keep it from sticking and,pushing the dough down,you don't want to twist too much this,recipe gets me about eight biscuits if,you want to use a smaller biscuit cutter,or roll your dough out a little bit,thinner you'll definitely get,at least 12. now you've got your scrubs,those are not waste,but again you don't want to overwork it,so you just want to bring it back,together,just enough to get a couple more,biscuits out okay now it's time to bake,first of all make sure your oven,is set at a high temperature before you,even start because we want that dough to,stay cold until it's time to go in the,oven,so preheat your oven to 425 degrees then,when you place it on a pan i use a,parchment lined baking sheet,another good option is a cast iron,skillet or even a round cake pan,because you want the biscuits to touch,each other or the sides of a pan,because they need something to

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