Aprils Perfect Layered Biscuits Food

EASY TO MAKE LAYERED SOUTHERN BISCUITS

Steps:

• Place the butter in freezer for 10-15 minutes.
• Preheat oven to 450°F.
• In a large bowl, add flour, baking powder, and salt, mix well.
• Using a box grater, grate the hardened butter then add to flour mixture, mixing through. (By grating the butter, this eliminates the cutting the butter into the flour step).
• Add in the buttermilk and stir until the dough is moistened. Fold-out dough onto a lightly floured parchment sheet. Roll or with flour-dusted hands, pat dough out into a rectangle. Cut dough into thirds, then stack the dough to form 3 layers. Roll or pat out again and repeat the same process 2 more times.
• Roll or pat dough out again until about 3/4 inch thick and either cut into rectangles or using a 2 1/2 - 3 inch circle cutter, gently cut out biscuits. DO NOT TWIST cutter, simply press down firmly. ( You can gather scraps and roll out again to cut remaining biscuits, but they will not be as "perfect" as the first batch).
• Place the biscuit dough onto a parchment-lined baking sheet. For soft sides, place biscuits with sides touching, or for crispier edges place 1 - 2 inches apart.
• Bake in the preheated 450°F oven for 10 - 15 minutes, or until golden.
• Best served same days as baked.

EXTRA-FLAKY SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450° (500° if using a convection oven).
• Line a large baking sheet with parchment paper.
• In bowl, combine flour, cream of tartar, baking soda and salt.
• Cut cold butter or shortening into dry ingredients with a pastry blender.
• (Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
• Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
• Dough should be soft and moist; add remaining 1/4 cup as needed.
• Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
• Roll or pat dough into a 14-by-10-inch rectangle.
• With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
• Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
• Turn dough so short side faces you.
• Pat into a 9-by-12-inch rectangle.
• In same manner, spread again with 3 tablespoons soft butter and fold letter style.
• Turn once more in the same manner.
• Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
• Work quickly and gently so as not to overwork dough.
• Pat dough into rectangle 3/4-inch thick on floured surface.
• Cut into squares with a sharp chef's knife.
• Place on pan, 1 inch apart.
• Lightly brush tops with melted butter.
• Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
• Serve hot, warm or room temperature.

APRIL'S PERFECT LAYERED BISCUITS

Steps:

• 1. Preheat your oven to 350.
• 2. Mix dry ingredients in a bowl.
• 3. Cut the butter into chunks and cut into the flour until it resembles course meal.
• 4. If using a food processor, just pulse a few times will only take 3 or 4 pulses.
• 5. Add the buttermilk and mix JUST until combined. VERY IMPORTANT! over mixing will kill the biscuit.
• 6. If it appears on the dry side, add a bit more buttermilk. It should be wet.
• 7. Turn the dough out onto a floured board and Gently, gently PAT the dough out (do NOT roll with a rolling pin)until it's about 1/2" thick. Fold the dough about 4 times, gently press the dough with fingertips to flatten to make it about 1 inch thick.
• 8. Cut biscuits out with a biscuit cutter or cup. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. So try and get as many biscuits as you can out of the first round.
• 9. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like "crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
• 10. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Careful not to overbake.
• 11. The key to making delicious biscuits is to not overmix, and to touch them with your hands the least amount possible..using a food processor will help to keep you from over mixing, and when you do touch them, use your fingertips instead of your palm because the palm is warmer than the fingers. Also use very very cold ingredients.