the process

we’re back for part 3 of 5 of the biscuit-making series!

the foundation of any great biscuit is the dough. follow these simple steps to create a basic (but incredibly tasty) biscuit dough:

step 1. measure and combine the dry ingredients

gather all your dry ingredients – flour, sugar, baking powder, and salt. butter and buttermilk can be measured out and placed back into the fridge or freezer until you need them to ensure they are kept very cold.

in a large bowl or food processor, combine the flour, sugar, baking powder, and salt.

step 2. add the “wet” ingredients

add chilled, cubed butter to the dry ingredients and use a pastry blender or the pulse function (to avoid melting the butter) on your food processor to cut the butter into the flour mixture. the mixture should resemble a coarse meal, with some larger chunks of butter remaining.

pour in the buttermilk and mix until just combined. be careful not to overmix, as this can result in tough, dense biscuits.

step 3. shape the dough

Turn the dough out onto a well-floured surface and gently pat it into a 1/2-inch thick round or square-like shape. I prefer using square biscuits to reduce the amount of scraps and waste I have, but it’s up to you!

laminating the dough (optional!)

laminating the dough is just a fancy term for folding it in half or using a trifold method so the biscuits rise even more and have those visible, flaky layers. to laminate your biscuit dough:

1. press the dough into a rectangular shape about an 1/2 an inch thick.
2. visualize the dough in three equal sections. you will be tri-folding the dough to create layers.
3. fold the left third into the center.
4. fold the right third on top of the left.
5. pat and press the layers back into a uniform block.
6. feel free to repeat 3 or 4 times to create more layers, but remember, the more you handle the dough, the less tender the biscuits will be.

step 4. cutting your biscuits

now that your dough is ready, it’s time to cut and bake your biscuits.

use a 2-inch round biscuit cutter or cookie cutter to cut out circles of dough, pressing straight down without twisting the cutter.

TIP: you can dust the bottom of the cutter with flour to help prevent dough from sticking in between biscuits.

step 5. baking your biscuits

place the biscuits on a parchment-lined baking sheet and bake at 400-425°F for 17 to 20 minutes, or until golden brown. the bake time and temperature will depend on the size of the biscuits. smaller sizes will take a few minutes less than biscuits that are on the larger side. larger biscuits should also be baked on a lower temperature to avoid burning the tops and bottoms. around the 17-18 minute mark, check your biscuits and determine if they need more time.

brush with melted butter, buttermilk or heavy cream for a deeper golden brown finish. you can brush them before baking or 7-10 minutes before they are finished, if you happen to forget to brush before putting them in the oven. like I mentioned in the last email, biscuits are very forgiving.

what’s next?

next, I’ll be sharing ways to customize biscuits and make them your own followed by some expert tips and tricks for making biscuits every time.

happy biscuit-making!