When you push down with a biscuit cutter, and twist, you are locking in those layers. I’ll show you what we’ll do with the scraps.Īlso, a square biscuit cutter ensures you don’t accidentally do the push and twist method you see some people doing. You don’t end up with scraps that you have to re-roll. I like to use square biscuit cutters since they make the optimal biscuit sandwich.īut, they also cut out well. Roll this whole thing out until about 3/4″ thick, and cut your biscuits. When you layer the dough and then smoosh it down, you are ensuring you have layers in your biscuits. <<< This is the *real key* to Flaky Layer Town! Stack the four layers on top of each other… Roll this out a rectangle, about 1 inch thick. It should feel very shaggy, almost like you don’t think it will stick together.ĭump the entire lot out onto a floured surface, then gently fold and knead a little to actually bring it together. With your palm facing up, dig deep down to the bottom of the bowl, pull up, and fold over.ĭo this over and over until the dough feels very shaggy, but incorporated. This where you’ll read lots and lots about not overmixing - and they are right! Just flip and flop the flour and buttermilk around until it gets to this point. Fourth, add your buttermilk into the flour and gently toss around. So, when you snap the shreds you end up with FLAKY layers because you’ll see why/how in a second. Well, I like flat pieces of butter - so balls. You read lots and lots of recipes where the instructions tell you to “cut in butter until it resembles peas.” With a big clump of the butter and flour, run your thumb across your four fingers in a snapping motion. Literally, snap the butter shreds into the flour. This is where you determine your biscuit making prowess… Third, you’ll want to SNAP the butter into the flour. That’s slightly on the drastic side, just saying. Some people even freeze everything they are using. Giving it a few minutes in the freezer will keep everything super duper cold <<< which is exactly what you want when making biscuits! If you are really nervous about making southern homemade biscuits, you can pop this grated butter into the freezer before you measure out your flour and sift it. Watch your fingers + knuckles! No one wants grated fingers with their biscuits… ? Yep! Get out your box grater and go to town. Secondly, you’ll need to grate a couple of sticks of butter. I just use a whisk and give it a good fluff! Or, you could use a fine-mesh sieve like this one and tap it into your bowl after you’ve measured it out. First, you’ll need the dry ingredients.Īdd all your dry ingredients to a big bowl. I’ll walk you through each step, and give you some tips along the way.
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