- #The big biscuit pro
- #The big biscuit plus
Pat it out into an oblong oval shape that’s about an inch thick. Turn the dough out onto your prepared surface, flour your hands, and knead it a few times. Knead the dough a bit in the bowl - it will be VERY wet and sticky!! Just do your best and make sure to incorporate any dry bits from the bottom of the bowl. Generously flour a clean work surface and keep your flour nearby to dust your hands and the dough regularly. Gently fold in the buttermilk with a rubber spatula or wooden spoon. Method used is your preference! You’ll know it’s good when coarse crumbs have formed and if you grab up a fistful it sticks together pretty well. Cut in the COLD butter using a pastry cutter OR a fork OR your hands. In a large bowl whisk together the flour, baking powder, baking soda, sugar, and salt. I kind of love the homemade charm that lends and I am going to split the biscuit to add jam or bacon anyway, so it’s good for me. These biscuits are so big fat fluffy that sometimes they are lobbed over sideways when they bake. That’s pretty much my favorite thing ever. AND THEN I really hope you’ll tag me on Instagram or find me on Facebook and tell me about your biscuit successes. So now you are going to print the recipe for the biggest, fattest, fluffiest all butter biscuits. I am sure it will make another appearance here soon. This is BLUEBERRY LEMON JAM and I am in love with it. She makes all of these goodies that you can purchase via her Etsy Store, but if you are in the Louisville area she actually has a restaurant. If you are wondering about this dreamy jam … it’s from my friend Madeleine Dee at Fond Originals. You don’t need a fancy cutter though you can flour a juice glass! I spent a LOT of years with zero kitchen tools and am semi-professional at making it work with no extra anything. Cookies, biscuits, scones, pie crust – all kinds of stuff. That gives me a whole range of different sizes and I use them for all kinds of different things. Promise.īig fat fluffy biscuits! You can do this. Scatter a little more under the dough as you work and re-flour your hands. Once you are working through your pat-and-fold process, you will need to keep your flour handy. This can vary every time you make this recipe depending on how you measure your flour, the humidity in the air, etc. Then add the remaining milk a little at a time. Combine and see where you are at with texture. This recipe calls for 2 cups COLD buttermilk (regular milk will also do! DO NOT use less than 2% fat content though. After I cut the butter into the flour mixture I will often stick the bowl in the refrigerator for some extra chill time while the oven preheats and I prepare my well-floured work space. 
The recipe specifies cold butter because it totally makes a difference. First and foremost! You need the ingredients to be COLD.When you pat the dough out into a rectangle the 7th time, you are ready to cut out your biscuits. Pat that dough back out into a rectangle and repeat this SIX TIMES. You are going to fold the short sides of the rectangle in so they meet in the middle. Flour your hands and pat the dough out into a big ‘ol rectangle.
Once your ingredients are combined and you have kneaded things in the bowl to pick up any spare dry bits, you are going to turn the dough out onto a WELL FLOURED counter. Those flaky layers didn’t come from a can! What makes these the biggest, fattest, fluffiest all butter biscuits is how you pat out the dough. They are earthy and so so good, but what I really borrowed from that recipe is the technique. Going waaaay back to November 2012, I made these Honey Butter Glazed Whole Wheat Biscuits. I have made the Biggest Fattest Fluffiest All Butter Biscuits there are.
#The big biscuit pro
My husband’s grandma is biscuit pro and I have definitely written about my ineptitude in following her “little a this little a that” grandma directions more than once.īut this time I have really done it. I’ve talked about biscuits a lot here because for years I COULD NOT MAKE THEM.
#The big biscuit plus
The Biggest Fattest Fluffiest All Butter Biscuits are a testament to buttery, flaky biscuit layers that pull apart better than any biscuits you will ever pop out of a can! I’m going to show you the combo of ingredients plus technique plus tips and tricks that yield amazing biscuits every time!
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