I’m still working on my biscuit skills.
This batch TASTED great, was TALL enough, but lacked SOMETHING. Something to do with texture.
I’m starting to get the feel for the dough. Although my fear of over working it led me to under work it which I think dried them out a bit.
Well, not necessarily dried them out, they weren’t dry, more like a tad crumbly.
But I want those ‘flaky paper layers’ like Grands have and I didn’t get them!
HOW DO I DO THAT?
BETTER BISCUITS ::
- 285g flour
- 1 cup milk + 1 tsp lemon juice- super cold
- .75 tsp salt
- .5 tsp sugar
- 40g butter- super cold
- 35g pork fat- super cold
- 4.5 tsp baking powder
- 1 TBS melted butter
Preheat oven to 400°F.
I like to measure out my butter & fat, dice them up, and throw them in the freezer for a few minutes in a big mixing bowl. Also combine the milk and lemon juice, and return it to the fridge while you measure out your dry goods and grease your baking sheet.
Grab your big mixing bowl from the freezer and add the dry goods. Cut butter and fat into flour until sandy. If you are lucky enough to have a food processor, by all means pulse away.
Add the milk-lemon mix and using a fork or pastry scraper, carefully mix til the liquid has been absorbed. Transfer dough to a flour dusted surface and knead two or three times. Carefully roll out dough (or smash with palms) and cut out 6 biscuits. Place on baking sheet and brush with melted butter.
Pop them into the oven and cook for 8-10 minutes until lightly golden. Butter and serve immediately.