動画検索
関連広告
検索結果
Introduction
What makes a perfect biscuit?
What type of flour to use
How to measure flour
Mixing Dry Ingredients
Adding Butter
Add Buttermilk
Don’t overwork your dough
Turn out onto working surface
Form a rectangle
Biscuit Cutter
Cut out biscuits
Baking the Biscuits (425 degrees, 13-15 mins)
Don’t overbake
Butter the biscuits
Taste test
Introduction
Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour.
Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.