10 Cooking Tips
- Keep It Cold: Cold butter and buttermilk are key for flaky layers. Chill your ingredients and even your mixing bowl if needed.
- Don’t Overmix: Overworking the dough can make the biscuits tough. Mix just until combined.
- Use the Fold Technique: Folding the dough creates layers, resulting in taller, flakier biscuits.
- No Twisting: When cutting biscuits, press straight down to avoid sealing the edges, which hinders rising.
- Close Together: Arrange biscuits close on the baking sheet for softer sides or spaced apart for crispy edges.
- Bake Hot and Fast: The high temperature ensures the butter creates steam, forming flaky layers.
- Add a Sweet or Savoury Twist: Mix in cheddar and chives for a savory biscuit or brush with honey butter for sweetness.
- Reheat Gently: Warm leftover biscuits in the oven at 300°F for 5–7 minutes for that fresh-baked feel.
- Buttermilk Substitute: Use 3/4 cup milk with 1 tbsp lemon juice or vinegar if buttermilk isn’t available.
- Experiment with Toppings: Try coarse salt, garlic butter, or everything bagel seasoning for unique flavours.
Serving Suggestions:
- Serve with classic sausage gravy for a hearty breakfast.
- Pair with fried chicken for a Southern-style dinner.
- Spread with fruit preserves, honey, or clotted cream for a sweet treat.
- Use as the base for a savory biscuit sandwich with eggs, bacon, or ham.
- Top with whipped butter and a drizzle of maple syrup for a unique twist.
FAQ’s
Q: Can I freeze biscuit dough?
A: Yes! Cut out the biscuits, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Q: Why didn’t my biscuits rise?
A: Ensure your baking powder is fresh and avoid twisting the cutter when cutting the dough.
Q: Can I make these gluten-free?
A: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture may vary slightly.
Q: What can I use instead of buttermilk?
A: Mix 3/4 cup milk with 1 tbsp vinegar or lemon juice as a quick substitute.
Q: How do I store leftover biscuits?
A: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
