One of my fav things to bake is biscuits! I've loved them with the tang of real butter and homemade blackberry jam since I was a child. I learned the importance of cutting shortening into the flour but it wasn't until recently that I learned to ensure that the ingredients are cold, or chilled. I go a step further and chill all of my utensils and my baking pan in the fridge as I'm preparing to bake my biscuits.
The tip I most like is to lay the biscuits on the pan touching each
other. They tell you why. The most challenging tip to me is to heat the
oven to 475 degrees. It makes me nervous to think of baking them at that
high of a temp but I'm going to try it.
11 Ways You're Ruining Your Biscuits
By Lisa Cericola for Southern Living
Images: Pixabay, Unsplash
2 comments:
My biscuits came out much better. I had unconsciously slacked off on the amount of shortening that I was adding, so I increased that. I also stopped twisting the biscuit cutter like they advised and cut straight down and lifted straight up.
I had been thinking that the softer and more loose the dough is the softer the biscuits would be. I decided to add less milk and make the dough stiffer. All of these changes made a big difference!
I baked my biscuits at 460. My oven gets so hot that I didn't want to try 475. As I shared in my other comment, they came out great!
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