Biscuit Tips & Recipes

Tips:
Use the right flour. Use all-purpose flour. Do not use bread flour.
Keep your ingredients cold. Temperature is critical to buttery, flakey biscuits. Start with very cold butter-it should chip when you cut it into chunks-or cold shortening and your liquids should be ice cold. Work with the dough quickly to keep it cool
Don’t over-work your dough. Kneading converts the protein to gluten. Mix only until the ingredients come together into a combined mass.
Make your biscuits thick. Use a folding technique. For flakey, layered biscuits, use a folding technique. Roll the dough out to about 3/8” thick. Fold the dough in half and in half again and again. Roll the dough out to about ¾_ thick before cutting the biscuits.
Use a wet dough. A moister dough will rise easier. Don’t use any more flour than what you need to handle the dough. It’s okay to dust your hands and the counter with flour before rolling or patting the dough.
Place your biscuits close together. Place your biscuits close together on the pan, touching each other. That way they will tend to rise rather than spread.
Use a hot oven. Make certain that your oven is hot and bake your biscuits at 425 degrees or above. The hot oven gives the dough a bust of steam that helps make the biscuits light and airy.
Don’t over-bake your biscuits. Over-baking for even a minute or two will dry your biscuits out. As soon as the edges begin to turn brown, remove them from the oven. Immediately, place the biscuits on a wire rack-the hot pan will continue to dry the biscuits.

Sour Cream Biscuit recipe

3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 Tablespoon sugar
½ cup cold sour cream
1 1/3 cup milk

Preheat oven to 425 degrees.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Use a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces. Add the milk and stir the mixture with a fork until most of the dry ingredients have been moistened. Turn the ingredients onto the counter and knead and fold until the dough is formed. Do no knead longer than necessary. Roll or pat the dough to about ¾-inch thickness and cut with a biscuit cutter. Place the biscuits on a greased baking sheet with the edges touching. Bake for about 16 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped. Serve warm
Easiest Buttermilk Biscuits

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ Tablespoon sugar
½ teaspoon salt
¼ pound (one stick) cold butter
1 cup plus one Tablespoon buttermilk

Preheat oven to 425 degrees. Oil or spray a baking sheet. Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you pack the flour, you will have too much)
Add the baking powder, baking soda, sugar, and salt and stir these ingredients into the flour. Slice the cold butter into the flour mixture. Use a pastry knife or two kitchen knives to cut the butter into the flour mixture. Work into the flour mixture until you have a coarse, grainy mixture. Make a well in the middle of the flour and pour the buttermilk into the flour mixture. Stir until just moistened. The dough should be of a consistency like drop cookie dough or just a bit stiffer. If it is not moist enough, add another tablespoon of buttermilk. Spoon the dough into twelve rounded mounds on the baking sheet leaving room for expansion. Bake for 12 to 14 minutes or until the biscuits just begin to brown. Remove the biscuits from the baking sheet and place them on a wire tack to cool.