![]() However, this also means skipping the biscuit cutters and rolling pins. As I say in virtually every bread, biscuit, or flatbread post I’ve done here on Living the Gourmet, you want to handle your dough as little as possible. This in turn results in flaky biscuits that hold onto their moisture far better than they otherwise would. The reason we use chilled butter is when added into the flour mixture, you end up with ‘butter crumbs.’ Ideally, these ‘butter crumbs’ get evenly distributed throughout the biscuits, and then during baking the butter melts – and this creates pockets of air distributed throughout the biscuits. Some even go so far as to suggest iced butter, but I find frozen butter to be a pain to work with. Immediately, add grated butter to the flour bowl and mix together with your hands until it forms a crumbly mixture. Take the cold butter out of the freezer and grate it. Combine flour, baking soda, and salt in a large bowl and mix. For moist and flaky biscuits, use cold butter. Preheat the oven to 400 degrees and line a baking pan with parchment paper. This recipe makes anywhere from 6-10 biscuits, depending on the size of cutter you use. You can also use up to 1 tsp kosher salt for a slightly saltier biscuit. This is a tip you’ll see everywhere when talking about biscuits, and there’s a reason for that. For an even sweeter biscuit, you can add up to 1/4 cup honey to the dough. For a bit of herbal contrast, which I find plays beautifully with the honey. Method Melt the butter and sugar in a large pan over a low heat, then whisk in the eggs, honey and baking powder until foamy. Ground or cracked black pepper is what you’re looking for. A pinch of standard table salt, not a whole lot to say here. Fussing with ‘gourmet honey’ simply isn’t necessary here. Without baking powder, you’re baking flatbreads. Fat is flavor and moisture when talking about biscuits. ![]() Unsalted butter is what you’re looking for. Baking Flour will result in crumbly biscuits that don’t maintain their shape during baking. Bread flour will result in tough, chewy biscuits. Flour. All-purpose flour is what you want to use. ![]()
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