Hi Bold Bakers! Biscuits mean different things in different countries, like in Ireland a
biscuit is a very dry cookie that you'd have with a cup of tea. However in America a biscuit
is kind of an amazing buttery quick bread, very similar to a savory scone. In my opinion
no matter where you're from in the world, everyone should experience biscuits, that's
why I'm sharing with you my best-ever biscuit recipe. As always the recipe can be found
on BiggerBoldBaking.com along with all of my other recipes. Okay, let's get started
in a nice big bowl. Add in your flour, baking powder, and of course, salt. Then just whisk
your dry ingredients together. So like I said biscuits are a buttery dough, so we have our
butter here, but listen to this. [clang clang clang] It is rock solid, I've had it in the
freezer for a few hours and this is my secret tip. I have a box grater here and I'm going
to grate the butter into the dry ingredients. Now what this will do, it will give us just
tiny little lumps of butter all the way throughout your dough which will create those beautiful
layers. So just go ahead and grate it in. You will notice that I've got a pound of butter
here, and you only need half a pound for this recipe, but here’s another great tip. Roll
down the paper to protect your fingers and just grate half of the block of butter. Give
yourself a little bit of extra space so you don't hurt your fingers. A lot of you have
already seen me do this trick before on Bigger Bolder Baking, when I make bread and pastries,
and it just yields you a really fluffy dough. Okay so that's roughly half a pound, now I'm
just gonna tap the butter out of my grater, and then with a spatula, just mix it into
your flour. So you have lovely lumps of butter all the way throughout. So our next key ingredient
is we're gonna add in our buttermilk. And then go in with your clean hand and then mix
it up until it forms a dough. So buttermilk is a key ingredient when it comes to biscuits,
and I’ll tell you why. It actually has acid in the buttermilk and it tenderizes the flour,
and that's what gives you these really lovely soft fluffy biscuits. So this dough is a dry
dough but you don't want it too dry so if you need to add in a little bit more buttermilk,
that's totally fine. You want it to loosely come together. Just like this. Perfect. Now
I'm gonna turn this out onto my floured surface. So now this is the point where we create all
those lovely layers that biscuits have, and I'm gonna show you how to do that. Pat your
dough out into a rectangle, roughly around 6” by 9” don't worry if you're a little
bit over or under, it’s totally grand. Now, here’s the layers. What we’re going to
do is fold his dough like a piece of paper, like you would a letter. So kind of fold it
in thirds, and then fold it over on itself. As you can see we’re creating those layers.
And then just pat it out again, to roughly 6” by 9”. You'll still see that it’s
lovely and thick. But we have those layers built in now. So now let’s talk dough cutter.
Here I have a nice 3” dough cutter, I love these and I'm gonna put a link on my website,
they're GoodCook Sweet Creations, and they come in a nest so you get a whole pile of
them different sizes. Now all you want to do is just go straight down into your dough,
and then pull it out. Now here is the tip about cutting out biscuits. You probably didn't
even know there was a tip about cutting out biscuits. You don't go down and you turn.
Because that will give you a knobbly biscuit, that will lean like this. You want a nice
big straight one so go down and come straight back out again. And it’s gonna make a huge
difference to your biscuits. So with any bit of leftover dough just cut out two more biscuits.
So there you go, you're going to get 8 very big generous sized biscuits. Now we’re just
gonna pop these guy onto our baking tray. These guys are gonna puff up really lovely
so give them a little bit of space in between. Okay so we want to get a lovely golden brown
finish on the outside, so I'm just gonna do a little bit of egg wash. Now, there's also
a trick when it comes to egg wash. I know it sounds kinda crazy, but hear me out. When
you're egg washing something just do the very top, don't let the egg wash run down the side,
and I’ll tell you why. I learned this in college years ago and it has been proven over
and over again. If it runs down the side it’s going to pull down your biscuit and it’s
gonna be lopsided. So just do the very and then move onto the next one. Because we don't
want lopsided biscuits here. Okay, gorgeous. Now all that’s left to do is put these guys
into the oven. Bake your biscuits off at 375ºF/190ºC for roughly 25-30 or until a beautiful golden
brown. So let me tell you the reasoning behind grating in the frozen butter. When you get
those lovely little lumps of butter, they're going to be all the way throughout your dough,
when you pop it into a hot oven, that butter will evaporate. Evaporation will mean your
dough will rise, and it will give you all those lovely layers, all the way throughout.
So it’s a bit technical, kind of geeky, but it’s really interesting how it works,
and then when it comes out of the oven you see all those layers, you know why. I could
not be happier with how these guys come out, they look amazing! They're a beautiful golden
brown on top. So now come here to me, I want to show you all the layers that we created,
do you see that? That’s from the frozen butter, this means we’ve got a lovely, flaky
biscuit. So now biscuits are definitely best eaten straight from the oven so I'm not gonna
waste any time, I'm gonna cut one in half, spread on a little bit of butter, honey butter
also works really well, and then have a little taste. Oh my gosh. They're butter, they're
fluffy on the inside, they're flaky. They're so tender. Without a doubt, this is one of
my favorite things since moving to the United States. Gravy and biscuits, hands down, every
time I see it in a restaurant I order it. There's something so special about these little
guys. So now you can rest easy knowing that you've got the best ever biscuit recipe to
share with your friends and family. I hope you. I hope you enjoyed this episode and I’ll
see you back here really soon, for more Bigger Bolder Baking.