The Best Flaky Biscuit Recipe
If, like me, you love your biscuits with that bit of extra flakiness, you'll love this recipe from Chef, Jenny McCoy, the instructor at the Institute of Culinary Education. It's a recipe she teaches to students who are training to be professional chefs. Discover top tips and the perfect recipe to achieve the best flakiest biscuit!
First up read the following tips to give you the best possible results from the recipe -
TIPS
1. Do not overwork or knead the biscuit dough. Your dough should look rough and have chunks of unmixed butter in it. I usually tell people: the worse your dough looks, the flakier your biscuits will be.
2. If your dough is very sticky, press it out on a generously floured work surface before cutting it.
3. Do not mistake the oven temperature (450°F) for a typo—biscuits bake much better at high temperatures for short periods of time. It helps them pop! If you have a convection setting on your oven, use that, too.
4. If you don’t have self-rising flour you can make it yourself. For every cup of self-rising flour needed, substitute 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt.
5. If you don’t have a round cutter, use a glass—water glasses or wine glasses work well. Just make sure your glass is empty and dry.
FLAKY BISCUIT RECIPE
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Method
1. Preheat oven to 450°F. In a bowl, cut butter into flour and salt (and baking soda if using) until it resembles coarse meal. Pea-sized pieces of butter should remain visible.
2. Gradually stir in milk, adding only enough to make a soft dough.
3. Spread flour on a clean work surface and scrape dough onto it. Knead lightly several times to make dough smooth, being careful not to over-mix and adding extra flour if dough becomes too soft or sticky.
4. Press or roll dough to 1/2” thick. Do not make dough too thin. Cut with a round cutter and transfer to parchment paper-lined pan. Dust tops of biscuits with flour or brush with milk.
5. Bake biscuits for about 10 minutes, until well-risen, a deep golden hue and baked through. Serve immediately or cool and reheat at 350°F to warm before serving.
Credit: People Food
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