Let it sit for at least 5 minutes, then give it a stir and use it as you would the buttermilk. If you don’t have buttermilk, you can make some by combining 3/4 cup of milk with 2 teaspoons so of lemon juice. This helps separate the individual biscuit from the rest of the dough. Another tip for cutting buttermilk biscuits is to press the biscuit cutter straight down into the dough, then twist it. Just put about 1/4 cup of flour on a small salad plate and then dip your biscuit butter into it before cutting the biscuits. The same goes for using a can, as described above. We aren’t making bread here, so don’t overwork the dough or you’ll start to form gluten and your biscuits won’t be as fluffy. Here are a few tricks for the best biscuits: Check out that post for step-by-step photos. The process for making these buttermilk biscuits is the same as my sweet potato buttermilk biscuits. Now you can use one side of the can to cut the biscuits, and you can stick the handle of a wooden spoon through the top of the can if you need to coax the biscuit out of the mold. Remove the outside paper wrapping if there is some, and then remove the top AND bottom of the can with a can opener.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |