![]() Whisk together all the ingredients and drizzle over the warm biscuits.Bake at 425 degrees F for 15-18 minutes until golden brown.Scoop out about 3 TBSP worth of dough for each biscuit and arrange in the skillet.Or place the 9×13 pan in the oven with the butter, then remove once butter is melted. So you can and it to pre-heat cast iron skillet warming on the stovetop. Place remaining 2 Tbsp butter in whatever pan you’re cooking the biscuits in.Cut in with a pastry cutter or fork until everything is incorporated. Add in the baking powder, baking soda, salt & sugar along with 4 Tbsp of the butter.Add flour 1/3 at a time, stirring just until combined between each addition.In a large bowl, beat egg and then mix in buttermilk and vanilla. Combine first 6 ingredients in a medium bowl cut in shortening with a pastry blender until mixture resembles coarse meal.Or if using a 9×13 pan, spray with non-stick spray and set aside. To make using a 10″ cast iron skillet, place on stove burner and set to a low temp to begin heating the pan up.Not only did the surface sugar help the biscuits taste sweet, it also helped them brown better. Ground beef, crumbled bacon, shredded cheese, diced onions, condensed cheddar cheese soup and Pillsbury Grands biscuits are the ingredients you need to whip up this yummy hamburger casserole loaded with cheese and bacon. The solution: I sprinkled the biscuits with sugar. What happens to sugar as it’s heated? It melts! The key to keeping my biscuits perky was eliminating the sugar. Since my biscuit recipe doesn’t call for sugar, I had lifted the sugar amount from my scone recipe. But no! While the biscuits browned, the biscuits in batch number three still spread more than a good biscuit should have. Surely I’d achieve perfection this round. Next batch I used room temperature blueberries and a metal pan. The frozen butter and blueberries in the dough slowed the heating process even more. For some unexplainable reason I had used Pyrex, which retains heat well but takes a long time to heat up. 2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 3 tablespoons sugar 1 stick unsalted butter, chilled and diced 3/4 cup buttermilk 1. Gently knead the dough five or six times, just to bring it together. The dough will look shaggy before you knead it. Slowly pour the buttermilk into the flour while tossing it together with a fork. I usually make my biscuits in a metal baking pan. For fluffy biscuits, use low protein, self-rising flour, vegetable shortening or butter, and don’t overwork the dough. The frozen blueberries, in fact, kept the starch from setting before the butter melted. Reasoning that room temperature blueberries would burst during baking and make the biscuits soggy, I used frozen ones. Like the Red Lobster-style biscuits the ones from batch number two were flat, wan, and greasy. As these biscuits baked, I peeked in the oven. ![]() Using my time-tested biscuit and scone formulas as a guide, I made my first (and what I thought would be my only) batch. Place a little more than 3 cups of Self-Rising Flour in your sifter and sift the flour into a large mixing bowl. With that experiment behind me, I moved on. ![]() They reminded me of the ones at the Red Lobster Mom and Dad used to take me to-flat and greasy good rather than the taut, perky biscuits I was used to. What was there to lose? And in fact the resulting biscuits weren’t bad. ![]() I almost tossed the batch but decided to bake them anyway. As I suspected the lukewarm oven caused the butter to melt and the dough to deflate and spread. Rather than pop the biscuits in a hot oven, he suggested letting them sit in a 170 degree oven for 45 minutes to let them proof (for lack of a better term) before cranking up the heat for browning.įor someone whose method is exactly the opposite-I grate frozen butter into the flour and pop the formed biscuit dough into in a hot oven as quickly as possible so the starch sets before the butter melts-his logic didn’t make sense.īut I was open and gave it a try. Why not, I thought.Ĭoincidentally a of mine had just offered a tip while I was in Panama City, FL last week. Maybe we could develop one for blueberry biscuits. Maggy observed that while there are sweet scones, there aren’t many sweet biscuit recipes. ![]()
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