
Since I wrote this post on flaky biscuits. I have learned a thing or two along the way which I think are worth sharing with you. I thought it would also be helpful if I took you through the process one step at a time, so if you had any reservations at all about tackling them you could see how easy they really are. I hope the pictures below will convince you that these are worth making, and making often.
So what have I learned? The most important thing I learned is from when I had some buttermilk in the refrigerator and no idea of how I wanted to use it. I started to wonder what would happen if I simply substituted the buttermilk for the milk in the Tassajara Bread Book recipe.
The result was spectacular. While the recipe is delicious as is, the buttermilk elevated it to something sublime. The minute I tasted it I knew it was how these beauties were meant to be made. The light tang from the buttermilk acts as a flavor enhancer for the rest of the ingredients and takes the flavor to another level. While I would make biscuits with milk again if I did not have any buttermilk around, I plan to never be out of buttermilk again so I don't have to make that sacrifice. It's amazing how that one ingredient can make such a big difference.
What else have I learned? I'm a little chagrined to say that I've learned to cut the biscuits into rounds, rather than just slicing the dough. It is certainly faster to just roll them out and slice them, but as I've been mastering the technique, I've realized that when you slice the knife through the dough rather than cutting straight down with a cutter, it seals the edges so they don't rise, and I ended up with pieces that were higher on one end than the other. Using a cutter, and cutting straight down without twisting, helps the biscuits rise evenly, and higher than they would otherwise.
I did not have a biscuit cutter, but I did have a recycling box that had an empty can of coconut milk in it. Looking at it, I realized it was just about the size I wanted my biscuits to be. I cut out the bottom side with a can opener and voila! - the perfect biscuit cutter. You can see it in the next-to-the-last photo. It works perfectly.
I've also learned to handle the dough as little as possible, to keep the biscuits as tender as possible. It's not like they'll be as tough as shoe leather, but there is definitely a difference if they've been handled too much.
But those things are all easy to accomplish, and the photos below should give you an idea how, if you've never tackled them before. I hope they will encourage you to get busy with the biscuits, because they are a fast, easy, delicious way to start the day.
Full disclosure: You might notice that some of the biscuits shown below seem to be missing the thyme. That's because they don't have any. The photos were taken over two different baking session in order to get the best samples
For the actual recipe, go to this post.

After measuring out the ingredients, I took a whisk and mixed them all together, to make sure the baking powder and salt were fully incorporated into the flour.


What was I doing wrong? I'm not sure, because it's fairly straightforward and simple. I'm a little embarrassed to say that I think the main problem was elbow grease. You do have to work the cutter like you mean it, and before you know it you have the butter cut down to size (sorry - couldn't help it) and well blended with the flour. I know some cooks use their fingers and smush (is that a word?) the flour and butter together, and I'm sure that would work just as well.

That is why it is good to use a bowl that is the right size for the amount of ingredients you are using. If you use a bowl that is too big, you can't really get the well deep enough to contain the liquid which you are about to pour into it. I do not use my bread bowl to make biscuits - a medium-size bowl works best - I think this bowl would hold about 6 cups.





The dough will be wet at this point, so you want to make sure you have enough flour on the surface, otherwise it will stick when you start to knead it. And you don't want that, believe me. After you have scraped the dough out of the bowl, cover the top part with a good coating of flour as well. With your hands, lightly knead the dough just a few times, enough to just bring it together. It will still be wet inside, but you want the surface area to be floured enough so that you can start to roll it out.

Notice that the dough is oblong. You are going to roll it into a rectangle, so you want to start with a rectangular shape. Take a generous pinch of flour in your hands and brush it onto the rolling pin. Roll gently out from the center first on the bottom, and then on the top, always starting in the center and rolling away, until the dough is about 1/2-inch thick.

After this first rolling, the dough is still pretty wet inside, so you want to be careful when you fold up the ends. Lift up the top third of the dough, being careful to scoop up anything that is stuck to the counter top, and fold it over toward the center, then do the same with the bottom. If necessary (and it probably will be), throw down some more flour on your surface where the top and bottom were.

Fold it in thirds and turn another quarter turn. Roll it out into a 1/2-inch rectangle once more. This last time, you can also roll it out a little from side to side so all of the sides are even.

After you have cut as many biscuits as you can from the rolled out dough, combine the scraps, kneading as little as possible, and roll them out to a 1/2-inch width, again folding and turning two times. Keep doing this until you run out of dough.


Except for those three hand-rolled biscuits. In this picture they are on the top right. You can see that they didn't rise at all and look more like dinner rolls than biscuits. But they were just as tender and full of flavor, so it was not exactly a tragedy.
And there you have it. The flakiest, tenderest, most mouth-wateringest biscuits you will ever make.
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