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Light and flakey southern style biscuits. Easy once you get the hang of it
Make and share this Flaky Biscuits recipe from Food.com.
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 5 tablespoons chilled unsalted butter, , cut into 1/4-inch cubes
- 2 tablespoons melted butter
- 3 tablespoons chilled vegetable shortening or 3 tablespoons chilled lard
- 3⁄4 cup cold buttermilk (, or regular milk if desired)
- Place a rack in the center of your oven, Pre heat oven to 450 degrees F.
- Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade.
- Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal.
- If using a food processor, transfer mixture to a large bowl.
- Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.
- Let dough rest for 1 minute, then dump it on a floured work surface.
- Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.
- With a knife cut rectangle three times across and five times down to form 15, 2"x2" rectangular biscuits.
- Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.
- Bake until biscuits are lightly browned, 10 to 12 minutes.
- Serve immediately.
- Cool left overs, wrap with plastic wrap and freeze as soon as possible.
- There's two things to remember when making biscuits.
- -Keepthings cold so the butter does not melt.
- The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.
- If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.
- -Workfast and gently.
- Only mix as much as necessary to do the job.
- Over working dough develops gluten.