![]() Twisting can seal the edge of your biscuit, not allowing it to rise fully. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits.This process is creating layers that will create flaky biscuits. Pat out and fold again for a total of 6 times. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick.With floured hands bring the dough together into one mass. Turn the dough out onto a lightly floured counter.Add the cold buttermilk (240 grams/ 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined.Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Add the cold diced butter (85 grams/ 6 tablespoons) to the mixing bowl and cut it into the flour mixture.In a large mixing bowl, whisk together the flour (240 grams/ 2 cups), baking powder (1 tablespoon), baking soda (¼ teaspoon), and salt (1 ¼ teaspoon).Keep the butter and buttermilk in the refrigerator until ready to use. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |