Today on The Stay At Home Chef
I'm showing you how to make Flaky Old Fashioned Biscuits.
Nothing beats a warm homemade biscuit fresh from the oven,
and these are super easy to make!
You'll need 1/3 cup or 6 tablespoons of butter or shortening,
and it's really important that this is cold,
so it's a good idea to pop it in the freezer for about 10-15 minutes before using in this recipe.
Now whether you use shortening or butter, either will work.
The shortening gives a little bit of a higher, thicker rise on those biscuits in the oven.
The butter needs to end up in small pieces,
so you can either use a pastry cutter or food processor and cut it in with the flour,
or you can use a cheese grater.
And you can just grate that cold, almost frozen butter into little tiny pieces.
You should end up with a nice little pile.
You don't want to compact it at all so keep it light and fluffy like so.
Then you'll pour in 2 cups of all-purpose flour,
1 tablespoon of baking powder,
1 tablespoon of sugar,
and 1 teaspoon of salt.
Then I'm going to use a wooden spoon to gently kind of fold this in
and fluff up that butter so that it mixes in with the flour.
Whether you use the food processor, the cheese grater, or a pastry cutter,
you should end up with a sand-like texture.
Then you're going to slowly pour in either 1 cup of milk,
or 1 cup of buttermilk, and slowly work that together into a dough.
Buttermilk will interact with the baking powder and give a little bit of a fluffier biscuit,
but you can use either milk or buttermilk, both will work.
Now once it turns clumpy like this you'll want to scrape off your spoon
and turn this out onto a clean countertop.
Then you'll gather this up into a quick little ball.
Your hands warm up the butter so you want to move quickly,
and then just kind of flatten it out until it's about 1 inch thick.
Then grab either a biscuit cutter or a drinking glass
and then just gently cut out your biscuits.
Then we'll just gently remove the biscuit and place it onto a parchment lined baking sheet.
Gather up the remaining dough scraps and press it out again using your hands for more biscuits.
How many biscuits this recipe makes depends on how big you cut them.
I'm making 6 large biscuits.
Now with the last of the scraps for the last biscuit it's a little tricky.
But you just make it just big enough for that cutter.
Once you have all 6 biscuits it's time to bake.
Now if you want to be advanced and make a flakier, taller biscuit,
you can always do laminating which means you fold the dough in on top of itself creating all these layers,
then press it down and cut them out.
But we're sticking with this because it's still really good this way,
and a lot easier.
Bake these in a 425 degree oven for about 12 to 15 minutes,
or until the tops are golden brown.
so for the smaller ones they'll need about 8-10 minutes,
and those larger more of the 12 to 15 minute range.
If you want you can brush them with a little bit of melted butter before serving warm,
or you "can" cool them off and eat them cooled off.
But let me tell you, nothing beats a warm biscuit!
Thanks for watching!
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