In this case, try to only gently handle the dough for the most tender sweet potato biscuit. If you over work your biscuit dough, the gluten could be developed a little too much, creating a tough biscuit. So make sure to keep your butter really cold. If your butter wasn’t cold enough, it might have melted before hitting the oven, creating greasy and dense biscuits. Once all of the butter is in pebble sized pieces, you can add the wet ingredients and use a spoon to mix. Then, use your fingers in a snapping motion to squish the butter into smaller pieces. If using your hands, cut the butter into smaller cubes before adding it to the flour. If you don’t have a food processor, you can use your hands or a pastry cutter to mix the butter into the flour. The flour will help keep the biscuit dough from sticking to the sides so you won’t have to twist to release the biscuit!įrequently Asked Questions What if I don’t have a food processor? Make sure to coat your biscuit cutter in flour each time and press down and lift up. Don’t twist your cutter! I just learned this tip from My Recipes and it makes so much sense! When you twist the biscuit cutter you seal off the seams which inhibits the biscuits from properly rising. ![]() The butter will go from being cold to melting in the oven which creates steam and therefore beautiful layers in the biscuit.
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