Baking Powder Biscuits (19.5)
This recipe was very straightforward. I mixed the dry ingredients (flour, salt, sugar, baking powder) in a bowl. I used my pastry blender to cut in the cold butter--be sure to read the tips at the bottom of the recipe when trying to decide if you want to use cold vs. room temperature butter.
I then added in about 230g of whole milk, and mixed just enough to bring it together. I turned it out on the countertop, and pressed it into a rectangle, as directed. (This was a pretty small rectangle, by the way.) I did the letter fold, then returned it to a rectangle shape. I used my circle cutters to chop out as many biscuits as possible, then placed them on a parchment lined pan and brushed the tops with milk.
They cooked at 425 for 20 minutes and were light golden brown on the exterior and beautifully light and fluffy on the inside.
I'm really unsure about the crease that appeared in the middle of all the biscuits. I'm sure this is due to the envelope folds. Maybe I need to press it together more to prevent this? Maybe it's supposed to do this? Either way, it's only aesthetic.
As you can see, they puffed up brilliantly. Almost 2x their dough height! And while these biscuits were tender, thanks to the whole milk, I missed the tang of buttermilk. Next time, I may try to do half the amount of whole milk, half buttermilk (can't I have my biscuit and eat it too?) I'm also going to increase my oven temperature for part of the time, and place the biscuits closer on the pan, to see if I can have a slightly more crisp top while keeping the interior moist. This biscuit will be appearing quite a lot in my kitchen!
Scores (out of 5): Dustin: 3 . Breanna: 3. Michael: 5. James: 4. Andrew: 4.5. Total 19.5/25
https://www.kingarthurbaking.com/recipes/baking-powder-biscuits-recipe
Comments
Post a Comment