I imagine the secret to my grandmother Grace’s biscuits is that she would focus on over with them, announcing, “Upward push, Mr. Biscuit, rise!” And so that they’d. Her buttermilk biscuits had been pretty similar to these, made with entire milk, but every infrequently she’d substitute buttermilk and spend baking soda moderately than baking powder.
I win that biscuits made with European-style high-fats butter have less water and therefore taste and predicament much better. After you’ve made the dough, conscientiously pat it down alongside with your hands and fold it over two or thrice; or no longer it’s miles the layers that produce biscuits so flaky. Let the dough leisure for half an hour or so, roll it out to the thickness you indulge in, then minimize it into circles and bake it.
Ingredients
Makes about 1 dozen
2 cups all-reason flour, plus extra for dusting
2 tablespoons baking powder
2 teaspoons sugar
1 teaspoon salt
5 tablespoons cold butter, preferably European style, diced
1 cup entire milk
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Step 1
1. Preheat the oven to 425°F. Sift the flour, baking powder, sugar, and salt into a mixing bowl. Utilizing a fork or a pastry cutter, minimize the butter into the flour till it resembles cornmeal. Add the milk, stirring till the dough dazzling comes collectively to make a ball.
Step 2
2. Flip the dough out onto a effectively-floured floor. Gently pat the dough down alongside with your hands and fold it over on itself. Pat the dough down and fold it over a pair of times extra. Loosely masks the dough with a desirable kitchen towel and let it leisure for a half hour or so.
Step 3
3. Being cautious no longer to overwork the dough, roll it out till it’s 3/4 to 1 crawl thick. Minimize dough into biscuits the spend of no topic cutter you indulge in. Grandmother historic an inverted juice glass, which modified into as soon as essentially an dilapidated preserves jar. For extra biscuits, spend a smaller glass.
Step 4
4. Dwelling the biscuits on a cookie sheet and bake till uniformly golden brown, 10–14 minutes.
Reprinted with permission from My Fresh Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing
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