And it's a lot easier than the one my crazy grandson dreamed up. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)īake until biscuits are tall and light gold on top, 15 to 20 minutes.Īdvice courtesy Mae Skelton I don't have much use for recipes but the one you get on a bag of White Lily® self-rising flour is hard to beat. Bake: Arrange the biscuits in a 10-inch cast iron skillet so that the biscuits touch each other, but not the sides of the pan. Pour in the buttermilk and use a wooden spoon to stir into a thick. His grandmother made the best biscuits every day for more than 50 years, and re-creating those. Reform scrap dough, working it as little as possible and continue cutting. Combine the flour, sugar, baking powder and kosher salt in a large bowl and whisk together. Biscuits hold a special, fluffy, buttery place in Alton Brown’s heart. Place biscuits on baking sheet so that they just touch. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. The trick is to use 3 parts All Purpose flour and 1 part cake. Stir just until the dough comes together. made these on Thanksgiving and they were the best biscuits Ive ever had. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Turn dough onto floured surface, dust top with flour. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. In a large mixing bowl, combine flour, baking powder, baking soda and salt. In a large mixing bowl, combine flour, baking powder, baking soda and salt.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |