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SidPost
73
Dec 15, 2017
Fluffy biscuits? How do I make light fluffy breakfast biscuits? What do I use to get the 'lift' in the biscuit (is it all about baking soda)? Are there any recipes that are easy to make (i'm tired of canned @#$ biscuits)?
jily
3
Dec 15, 2017
SidPostMy mother has a really great (and simple) tea biscuit recipe (is that the same as a breakfast biscuit?). The trick to her recipe is to use cold butter, cut it into the dough using a pastry blender (or 2 knives) until the size of peas, then kneed it no more than 7 times (until the dough just comes together).
The more the dough is worked the more the butter will melt, making the biscuits less flakey!
Atnguy3n
41
Dec 15, 2017
SidPostIf you want flaky biscuits, check this one out: http://allrecipes.com/recipe/220943/chef-johns-buttermilk-biscuits/ * I used a box grater to shred frozen butter into small pieces to reduce how much I need to work the dough
For fluffy biscuits, this one is simple and works great! http://foodwishes.blogspot.com/2013/11/cream-biscuits-best-biscuit-to-risk-it.html?m=1
MagnusMartinez
7
Dec 15, 2017
SidPostHey SidPost. Don't take this as gospel or anything (newbie baker myself) but the layers and fluff in biscuits come from a proper dispersal of butter and folding the dough.
Basically, combine your flour, sugar, salt, and baking soda in a large mixing bowl. If you have a food processor, cut the butter into pats, add it to the mixture and pulse a few times until it resembles rough crumbs. If you don't, cut the butter into pats, then use a knife to further cut the butter in the mixture. I use my hands as well, breaking down the butter into much smaller chunks (well dispersed) within the flour mixture.
Once you've done that, add your milk and stir the whole thing into a dough and move to a well floured surface. Pat the dough into a rough rectangle (size depends on amount of ingredients used) about 1 inch high. Fold the rectangle in half, then pat out until it's 1 inch again. Do this a few more times (I usually do it 4-6 times), and then let the dough sit for a half hour. Cut the biscuits into rounds using a biscuit butter or a well floured glass (I use a floured peanut butter lid). Important that you DO NOT TWIST THE CUTTER. This crimps the edges together which impedes the rise.
Then add to a baking sheet (I butter mine), and bake at 425 for around 10-15 minutes, until golden brown. The folds create the layers, which increases the height of the biscuits and add the fluffiness. Link to the NYT recipe for all purpose biscuits below. Hope this helps! Picture of an early attempt attached to give you some reference.
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https://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits
SidPost
73
Dec 15, 2017
jilyI'm not sure how a "tea biscuit" compares to a breakfast biscuit in my world but, if they aren't the same I bet they are pretty close to each other. I think of them most with an "English breakfast" with eggs and bacon.
I will have to try the butter trick and not over-working the dough. With less Gluten build up and 'pockets' of butter during the cook, that might just do the trick.
SidPost
73
Dec 15, 2017
MagnusMartinezThat makes a lot of sense to me right now. I have had some biscuits in the past that just pulled apart in 'sheets' like pages from a ream of paper. With butter and folding the dough, I could see how that would happen. Thank you!
MagnusMartinez
7
Dec 15, 2017
SidPostNo problem! If you want a more flavorful "rich" kind of biscuit, go with a buttermilk recipe. Hope you have a great weekend.
jily
3
Dec 16, 2017
SidPostThis is my mom's tea biscuit recipe. If you're eating them with something savory you can use a little less sugar, or something sweet you can use a little more (they make for excellent strawberry shortcake!). I've never had them turn out terrible!
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SidPost
73
Dec 16, 2017
jilyThank you, Thank you, Thank you!!!
That recipe looks really good!
leex
12
Dec 17, 2017
SidPostWhen it comes to baking, it's usually the method rather than the recipe that makes the difference. Take care to properly measure, and combine/mix the ingredients at each stage - these two things are what is going to make the difference.
SWMBO
32
Dec 17, 2017
jilyI suspect the sugar is what makes it a tea biscuit instead of a regular biscuit.
SidPost
73
Dec 17, 2017
leexYes, bakers use scales to keep the ratios of everything where they need to be.
Also, the amount you knead can affect things too.
casey2344
0
Dec 19, 2017
MagnusMartinezThe important thing with biscuits, is the temperature of the butter - frozen chunks are best and cut them into the flour mixture with a few quick pulses of a food processor, or cut them in with a pastry blender. Also, the less you handle the dough the better, especially if you have very warm hands. Also the best biscuits are made with buttermilk.
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