This recipe has a new mixing method used to make classic biscuits and drop biscuits, and scones. The purpose of this method is to create a flaky texture in your baked goods.
Continue doing this about six times; this folding process is creating layers in the dough, which will translate into a flaky biscuit once baked. The more gently you are with the dough, the more tender your biscuits are going to be.
Use a biscuit cutter to stamp out your biscuits; your biscuits can be about an inch thick to get tall biscuits. Brush the top of your warm biscuits with melted butter. Your biscuits should be incredibly light and tender. Enjoy…
Ingredients;
- 2 cups (240 g) all-purpose flour
- 1 TBSP baking powder
- 1/4 tsp baking soda
- 1 1/4 tsp kosher salt
- 6 TBSP (85 gr) cold unsalted butter (cut into small pieces), or lard, or shortening
- 1 cup (237 ml) buttermilk
Instructions;
Preheat your oven to 450°F (230 °C) and measure out all of your ingredients.
This should only take a few turns. The dough will be pretty wet and sticky.
Turn the dough out onto a lightly floured counter
Fold the dough in half and turn it 90 degrees. Pat it out again and fold it again. Do this about 6 times. This process creates layers that will create flaky biscuits.
Press the dough out to about 1″ thick and use a round cutter to cut into rounds about 2 1/2″ wide. Gently pat the scraps together to cut out the rest of your biscuits.
Place the biscuits in a pan with high sides (or you can use a parchment-lined baking sheet). You want the steam to stay trapped in the oven to help with the rise.