Don’t Over Mix – Overworking dough can make your biscuits tough.Grate the Butter – It’s SO much easier to cut the butter into the flour if it’s been grated instead of cubed.Room temperature butter will be too difficult to grate. You can also freeze the butter for a bit to make sure it’s super cold. I will often stick the milk and sour cream mixture back into the fridge while I mix the butter and flour. Use Cold Ingredients – If you want incredibly fluffy biscuits, keep your ingredients cold.Making buttery and fluffy biscuits doesn’t have to be mysterious. In my opinion, these are the best biscuits–they are simply heavenly! And I thought those biscuits were pretty darn good.īut once I started tweaking the recipe a bit, I realized what I’d been missing out on. Honestly, for several years, I’ve been using a different biscuit recipe.
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