How Do You Make Great Biscuits?

We need your help

14th May 2010 Nick Kindelsperger

20100514 biscuits

Last night I made the best batch of biscuits and gravy ever. That's not something I ever thought I'd say out loud, but I cannot tell a lie. I started with some homemade breakfast sausage, which formed the base of a sensational gravy. The buttermilk biscuits were baked from scratch. It was nearly perfect.

The problem? The biscuits didn't rise, or at least not enough. I followed a fairly well respected cookbook author, but my biscuits turned out thin and flat. The flavor was there--they had a real tart buttermilk tang to them. But they never fluffed up. Also, I didn't see those incredible layers that I usually associate with a perfect biscuit.

The method I used mixed cold butter with the flour, baking powder, salt, and sugar. I rubbed it together with my fingers, until it had a pebbly texture. Then I simply poured on the buttermilk, quickly turned it into a dough, and then rolled it out.

Like I said, the flavor was there, but they need to look better. Anyone know any perfect sources for help?


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