One Simple Secret For Baking Better Biscuits!

Hello everyone, baking fluffy tender biscuits isn’t terribly difficult, if you know the secret, VERY COLD butter! I hope you’ll join me as we take a bite out of how to bake better biscuits in today’s episode! Below you can find the recipe used in today’s episode!

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Music credit:
"Pleasant Porridge" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
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Recipe:
How to Bake Better Biscuits!

Ingredients
3 cups all-purpose flour (plus a bit for sprinkling on the work surface later)
3 tbsp sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar (optional) [Can use buttermilk and ignore this as well]
3/4 cup COLD butter (good quality, I like cultured butter for this.)
1 egg
1 cup whole milk

Instructions
Preheat oven to 450F (232C).

The secret to tender fluffy biscuits, just like rough puff pastry, is VERY COLD BUTTER. Cut butter into sticks and then place into the freezer for some time. This will make sure that the butter stays firm and doesn't melt as quickly later in the recipe.

Combine the dry ingredients in a large bowl. Make sure they are well mixed and evenly combined.

Use a box grater to grate cold butter into flour mixture. Then gently rub the flour and butter together, breaking up the grated butter into flour coated pea size chunks. Wearing gloves can help to slow the rate at which your hands melt the butter!

Place flour and butter mixture into the freezer for a few minutes and whisk together the milk and egg. This is also a good time to lightly grease or line a baking sheet with parchment.

Optionally, if you wish to turn these into cheese biscuits, before adding the liquid to the dry ingredients, add two cups of grated cheddar cheese (or other easily melted cheese) to the dry ingredients and make sure the cheese is all coated with the flour mixture.

Add the liquids to the dry ingredients and mix until the ingredients just combine. The dough will be sticky which is what we want, so resist the urge to keep mixing. You should be able to see the butter chunks in the dough.

Turn the dough out onto a well floured surface. If the dough is too sticky to work by hand, lightly dust it with flour. Knead the dough by folding it and pressing it out with your hands 8-15 times, just until the dough forms a cohesive mass, we don't want to develop much gluten. If the dough gets too sticky again during the kneading, lightly dust with more flour.

Pat or roll the dough out to 1/2 - 1 inch thickness and cut with a biscuit cutter or glass. size of cutter will determine the quantity of biscuits. If using a glass, press down quickly and evenly with glass, this will cause the air inside the glass to push the biscuit out without having to poke and prod it!

If you want extra brown tops, brush a bit of milk, cream, or melted butter on the biscuits before placing them in the hot oven.
Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.

Chapters:
00:00 Intro
00:20 Quick Note
00:40 Key Factor
01:05 Ingredients
02:00 Cold Butter
02:20 Why Cream of Tartar?
02:58 Preheat Oven
03:16 Cold, Very Cold Butter
03:34 Butter Measuring Cheat
03:46 Combine the Dry Ingredients
04:00 Grating Butter
04:30 Breaking up the Butter
04:51 Egg and Milk Mixture
05:11 Shameless Engagement Plug
05:23 A Cheesy Aside
05:42 Liquid Into Dry Ingredients
05:53 Folding the Dough
06:13 Rolling the Dough
06:29 Cutting the Dough
06:54 Baking begins
07:05 8x speed bake
08:26 Final thoughts
08:50 Outro

#baking #howtobake #ATE