Difference between revisions of "Make Biscuits"
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#*If you find it easier to handle the butter with one hand and a knife, rinse your hand in cold water first, so you won't warm up the butter too much. | #*If you find it easier to handle the butter with one hand and a knife, rinse your hand in cold water first, so you won't warm up the butter too much. | ||
#*If the butter seems to get soft, place it in the freezer after you cut it into chunks. Remove it after it cools for about 10 minutes. | #*If the butter seems to get soft, place it in the freezer after you cut it into chunks. Remove it after it cools for about 10 minutes. | ||
| − | #Blend the butter and flour. Place the butter chunks into the flour mixture. Using either a pastry mixer or a fork, blend the butter and flour until the mixture begins to resemble small beans and no large chunks of butter remain.<ref>http://www.myrecipes.com/recipe/buttermilk-biscuits-10000001673191/</ref> | + | #Blend the butter and flour. Place the butter chunks into the flour mixture. Using either a pastry mixer or a fork, blend the butter and flour until the mixture begins to resemble small beans and no large chunks of butter remain.<ref name="rf1">http://www.myrecipes.com/recipe/buttermilk-biscuits-10000001673191/</ref> |
#*It's important not to overblend the mixture, since working the flour too much results in tough biscuits. Leaving tiny bean-sized pieces of butter will create pockets of buttery, flaky goodness in the finished biscuits. | #*It's important not to overblend the mixture, since working the flour too much results in tough biscuits. Leaving tiny bean-sized pieces of butter will create pockets of buttery, flaky goodness in the finished biscuits. | ||
#*To determine whether the mixture has been blended enough, pinch a bit of dough between your thumb and forefinger. If the dough stays together, it's ready for the next stage. If it's still too powdery and crumbly to hold together, blend it a little more, then test it again. | #*To determine whether the mixture has been blended enough, pinch a bit of dough between your thumb and forefinger. If the dough stays together, it's ready for the next stage. If it's still too powdery and crumbly to hold together, blend it a little more, then test it again. | ||
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#Preheat the oven to {{convert|450|F}}. If you're going to be baking the biscuits right away, it's important to have the oven preheated so you can transfer them to the oven while the butter is still cold. | #Preheat the oven to {{convert|450|F}}. If you're going to be baking the biscuits right away, it's important to have the oven preheated so you can transfer them to the oven while the butter is still cold. | ||
#Turn the biscuit dough onto a floured surface. A floured cutting board will do the trick, or you could use a clean, floured counter or tabletop. If you'd prefer not to get your work surfaces messy, lay out a few sheets of parchment paper and flour them. | #Turn the biscuit dough onto a floured surface. A floured cutting board will do the trick, or you could use a clean, floured counter or tabletop. If you'd prefer not to get your work surfaces messy, lay out a few sheets of parchment paper and flour them. | ||
| − | #Flatten and fold the dough.<ref | + | #Flatten and fold the dough.<ref name="rf1" /> Use a floured rolling pin or the back of a plate to flatten the dough into a large circular shape. If necessary, use your hands to stretch it out a bit. Then take the edges of the dough and fold it in half. Use the rolling pin or the back of a plate to flatten it again. Fold it in half once more, then flatten it again. Repeat until you have folded the dough 3 times. Flatten it one last time so that the dough is about {{convert|1|in|cm|adj=on|1}} thick. |
#*If you want thinner biscuits, roll the dough a bit flatter so it's {{convert|1/2|in|cm|adj=on|1|1}} thick. | #*If you want thinner biscuits, roll the dough a bit flatter so it's {{convert|1/2|in|cm|adj=on|1|1}} thick. | ||
#*Folding the dough in this way creates a lot of flaky layers. For more layers, continue gently folding and pressing the dough. | #*Folding the dough in this way creates a lot of flaky layers. For more layers, continue gently folding and pressing the dough. | ||
