![]() Next you'll fold the dough to laminate it to help form the desirable flaky layers and also to incorporate the blueberries.Lightly pat the dough out to approximately 9x5 inches and around ¾ to 1 inch thick. Lightly dust the top of your dough with flour and, using your hands, shape it into a rough rectangle, including any bits that didn't mix in while stirring.Turn the dough out onto a floured work surface, scraping out the bowl if needed. Don't worry about getting every bit of flour mixed in, it's much more important to avoid overworking the dough. Remove the buttermilk from the fridge and add to the flour mixture and stir until the dough just comes together.If you think your ingredients are getting too warm you can put them in the fridge for 10 minutes or so to chill before proceeding. After grating the butter lightly stir the mixture to evenly distribute the butter throughout the flour mixture. Using the large holes of a box grater, grate the cold butter into the flour mixture.Add the flour, baking powder, salt, and sugar to a mixing bowl and whisk to combine.Preheat your oven to 425 degrees F and grease a cast iron skillet with butter or line a baking sheet with parchment paper.If you are making a small batch, a cast iron skillet works great. When you bake biscuits it is important to place them close together so that they are touching each other to help them rise. Instead of rolling, pat the dough out gently with your hands to shape it. Some recipes call for rolling out biscuit dough with a rolling pin which can overwork it, much like overmixing. Just scrape it all out onto your work surface and work that in when folding the dough. It's ok if not every bit of flour is mixed in. Some recipes call for a precise number of stirs but it's really difficult to know how each person stirs so it can vary a bit. To avoid this mix the dough until it just comes together. Overmixing will develop gluten which will result in flat, tough biscuits. If you don't have buttermilk on hand you can make a substitute by adding 1 Tbsp of white vinegar to a measuring cup then filling the rest of the way with milk (preferably whole milk) to the 1 cup line then stir. Keep it refrigerated until the last minute. ![]() As with the fat it is important to keep it very cold.
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