|Ingredients|Metric|Measure|
|:-|:-|:-|
|Butter, Unsalted and very cold|114 g|8 tbsp|
|Self-Rising Flour, White Lily and chilled|480 g|4 cups|
|Buttermilk, Fresh and very cold|355 ml|1.5 cups|
Method
* Preheat oven to 475F/246C. Don’t rush it.
* Very lightly grease a large cookie sheet
* Cube or grate cold butter first.
* Cut into flour until it’s like cornmeal
* Chill the mix for 20 minutes if you can
* Add very cold buttermilk
* Barely mix together with a spoon
* Put dough on a lightly floured surface
* Press into a rectangle
* Cut in half, flip and rotate half of it and stack
* Press back into a rectangle
* Repeat 3 or 4 times for layer goodness
* Press into a 6 x 9 inch rectangle ¾ inch thick
* Cut 6 biscuits and put on sheet spread out
* Form up remaining
* Press into a 3 x 9 rectangle ¾ inch thick
* Cut 3 biscuits and add to sheet
* Ball up and flattened the rest.
* Chill biscuits for 10 minutes if you have time
* Bake for exactly 12 minutes on middle rack
Tips
* Always super hot oven and super cold ingredients
* Cutter must be super sharp and never saw or twist. It ruins the sides and won’t rise properly
* Split and butter only if you are serving right away otherwise you’ll loose too much moisture
* I make with butter and not shortening. Shortening is flakier and butter is more moist.
* Better to pull a little early than a little late. Use a timer!
* Don’t over mix the dough. It should just come together. No gluten!
* I cut and stack rather then fold but folding will work.
* I use self-rising flour but you can use AP with baking soda, baking powder and salt.
* I like White Lily because it’s soft wheat but there are other brands.
* If your bottoms are too brown put your sheet on another sheet that’s upside down.
Whenallelsefails09 on
As I looked at this photo, I was thinking “HOW did OP get these to rise so high?!!” Thank you for the recipe and your tips below. I’m definitely going to try using your method next time.
2 Comments
|Ingredients|Metric|Measure|
|:-|:-|:-|
|Butter, Unsalted and very cold|114 g|8 tbsp|
|Self-Rising Flour, White Lily and chilled|480 g|4 cups|
|Buttermilk, Fresh and very cold|355 ml|1.5 cups|
Method
* Preheat oven to 475F/246C. Don’t rush it.
* Very lightly grease a large cookie sheet
* Cube or grate cold butter first.
* Cut into flour until it’s like cornmeal
* Chill the mix for 20 minutes if you can
* Add very cold buttermilk
* Barely mix together with a spoon
* Put dough on a lightly floured surface
* Press into a rectangle
* Cut in half, flip and rotate half of it and stack
* Press back into a rectangle
* Repeat 3 or 4 times for layer goodness
* Press into a 6 x 9 inch rectangle ¾ inch thick
* Cut 6 biscuits and put on sheet spread out
* Form up remaining
* Press into a 3 x 9 rectangle ¾ inch thick
* Cut 3 biscuits and add to sheet
* Ball up and flattened the rest.
* Chill biscuits for 10 minutes if you have time
* Bake for exactly 12 minutes on middle rack
Tips
* Always super hot oven and super cold ingredients
* Cutter must be super sharp and never saw or twist. It ruins the sides and won’t rise properly
* Split and butter only if you are serving right away otherwise you’ll loose too much moisture
* I make with butter and not shortening. Shortening is flakier and butter is more moist.
* Better to pull a little early than a little late. Use a timer!
* Don’t over mix the dough. It should just come together. No gluten!
* I cut and stack rather then fold but folding will work.
* I use self-rising flour but you can use AP with baking soda, baking powder and salt.
* I like White Lily because it’s soft wheat but there are other brands.
* If your bottoms are too brown put your sheet on another sheet that’s upside down.
As I looked at this photo, I was thinking “HOW did OP get these to rise so high?!!” Thank you for the recipe and your tips below. I’m definitely going to try using your method next time.