Please share biscuit tips

[Anonymous]

Anonymous wrote:Freeze the butter and grate in in with a cheese grater. Don’t handle the dough too much. You want chunks of very cold butter to help create the flakey-ness.

This is what I was going to say, too.

[Anonymous]

If you use a biscuit cutter, press straight down, don’t twist the cutter. That compresses the sides of the biscuit and inhibits them rising up high as they bake.

[Anonymous]

I like this recipe:
https://www.allrecipes.com/recipe/220943/chef-johns-buttermilk-biscuits/

Grate frozen butter or use a pastry blender with super cold butter. Work quickly and barely knead the dough.

[Anonymous]

I cut my biscuits in rectangles and no longer use a biscuit cutter. No dough goes to waste! You must use a very sharp knife, though, so as to not compress the sides.

[Anonymous]

Anonymous wrote:I cut my biscuits in rectangles and no longer use a biscuit cutter. No dough goes to waste! You must use a very sharp knife, though, so as to not compress the sides.

Or use a pizza wheel.

Also, the dough needs to be wetter than you think: "It should be a wet mess—not soup, but cottage-cheese texture."

I don't use this recipe, but I add enough buttermilk to mine that it's pretty darned sticky, and definitely not kneadable.

https://www.atlantamagazine.com/recipes/shirley-corriher-southern-biscuits/

[Anonymous]

I use the NYT Melissa Clark recipe.

Cold buttermilk, cold grated butter. Minimal handling. And I do them in rectangles, too.

[Anonymous]

As others have posted, definitely don't knead. Very lightly handle. Good biscuits are still a work in progress in our house but I've learned a couple of things. A sharp knife is better than a biscuit cutter. Mix the ingredients and flop them over on themselves, which puts air in there, but don't knead.

[Anonymous]

My grandmother began every batch of biscuits (and most batches of just about anything else) by scooping a 1/4 measuring cup into the gallon can of lard on top of the stove.
I've never had better biscuits.

[Anonymous]

Anonymous wrote:Okay, this is a long shot, but does anyone remember Furr’s Cafeteria and their biscuits? I would love to find a recipe similar to theirs, but I don’t know what kind of biscuit it was.

Yes!! Totally remember Furr’s and the biscuits.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Pastry or 00 flour (low gluten). 1/2 butter 1/2 shortening. Buttermilk

White Lilly flour is the best for biscuits and much easier to find than it used to be.

+1. Soft flour, such as White Lily is the key.

[Anonymous]

This is the best recipe: https://www.foodandwine.com/recipes/the-best-biscuits

There are some tips here: https://gardenandgun.com/feature/scott-peacock-back-kitchen/

If you’re serious, Scott Peacock does a “biscuit school.” https://www.chefscottpeacock.com/

[Anonymous]

Biscuit school- yes! Assign me some homework! Thanks!!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Okay, this is a long shot, but does anyone remember Furr’s Cafeteria and their biscuits? I would love to find a recipe similar to theirs, but I don’t know what kind of biscuit it was.

Yes!! Totally remember Furr’s and the biscuits.

Me too! Was just telling my kids about Furr's and Luby's. They are intrigued by a buffet/old school cafeteria having never been to one.