Biscuit Lab - clear results

[susandennis]

I keep seeing 'highly recommended' biscuit recipes that are basically Bisquick. Either home made Bisquick or out of the box. Using whipping cream. "these are so simple and delicious!"

I'm here to tell you they are neither.

I made a batch this morning. And I made a batch of my regular biscuits. From beginning to end, my biscuits win. Totally.

Flour, sugar, baking powder, salt and heavy cream*. The dough worked together ok but did look different. They are the top three.(*30% milk fat - I learned from meowmensteen that this percentage matters!)



My biscuits - no sugar, no cream. Egg, butter and buttermilk. (The recipe comes from the NYT but they don't use the egg in the biscuits, they use it to brush on after. I put it in by accident and loved the results so I do it every time now.) You cut the very cold butter into the flour and use very cold buttermilk and very cold egg and, when it get mixed, you chill it. It's really not that much fussier than the 'easy quick version'.

One of these helps. I got mine at Goodwill for a buck.



400 degrees 12 minutes (probably could have done 15)



I'm not wild about the separation but taste is what matters. My biscuits taste flakey and buttery but hold up beautifully when sliced. I just had the one on top in the middle for lunch. It fell apart when sliced and tasted doughy. It is, sadly, going to have to leave the competition.

Now that we have a winner, we're going to be exploring additives... bacon, onion, cheese, sausage, etc Stay tuned.

Comments

[kensmind.livejournal.com]

You are just a lean mean baking machine these days!

[susandennis]

I do get a little carried away with some things :)

[curiouswombat.livejournal.com]

I have a pastry maker like that — I have had the same one for many years and it is one of my favourite gadgets ever.

[restoman.livejournal.com]

Thanks for the recipe! I copied it down for my own use. Do you still use the egg-wash on top? Or just use the egg added into the dough?

It sounds easy and delicious!

[susandennis]

I do not. I figured the wash was just for looks and I don't need my biscuits to do anything but taste good!!

You can also freeze the biscuits before you bake them. Freezer to mouth — stop in a 400 degree oven for about 15-18 mins. It's heaven.

[restoman.livejournal.com]

Thanks! I am looking forward to trying out the recipe!

[sunshine-two.livejournal.com]

they look good.

[sleepybadger.livejournal.com]

I love the biscuit lab!

[fauxklore]

I use James Beard's recipe for biscuits. Just flour, baking powder, and cream, with melted butter brushed on before baking.

[mckavian.livejournal.com]

Sometimes a can of premade biscuits are just the thing when making biscuit wrapped hot dogs. Or just making a bacon-biscuit sandwich.

But, when I want to make them specifically to accent as part of a meal I'll actually make them by hand. If it's just me, I might be lazy and use Bisquick - it may be 'cheating but I like the flavors when slathered with butter and strawberry jam.

I'd like to experiment with more biscuits. Maybe yeast rolls as well.