![]() I plan on giving it a try as shortbread with the TBL of sugar and cream instead of buttermilk and trying it with some peaches and cream. Don't cut corners on rolling out and folding over and repeating - 5 times at that has worked very well for the right tenderness and creating layers. If the butter is cubed, use a pastry blender to break it down further into sandy crumbles and pea-sized pieces. Sift the White Lily self-rising flour into a large mixing bowl then add the slightly frozen butter. I think the best batch I made went 13 min at 450 - brown on top, brown on bottom and very tasty. Meanwhile, begin preheating the oven to 475° F (246° C) and line a baking sheet with parchment paper. As for time, as my mom always said, "let them cook until they are ready".baking times are simply guidlines. I used my previous tries with the other brands to come to the conclusion that adding a tsp of salt and a tsp of sugar really ups the flavor ante, and I decreased the oven temp to 450 - I think they like a hot oven, but 475 rushes them a bit if you ask me. luckily went to the beach this week in Fla, and picked some up at the Publix. I live in Louisiana, and they didn't have it in my area. If you can get White Lily then do it, it's worth the effort. This is it for me!įirst off, I tried with a few different brands of SR flour including King Arthur and Gold Medal before I was able to get my hands on some White Lily. Worked GREAT!Īll in all, I will never use another recipe to make plain buttermilk biscuits. I switched to baking in a glass dish lined in parchment. Some people like that, but we prefer the biscuit to be soft all the way around. I'd also like to note - and this is probably something everyone but me knew - baking in an aluminum round pan made the bottoms hard. I know they said it's not a good way to do it, but it worked for me and the butter was still cold when I got done. In a large bowl, add the cubed butter and self-rising flour. Cut butter into the flour: Remove a cold stick of butter straight out of the fridge and cut into small cubes. So, for me, I prefer to cut into small slices and cut it in with a pastry cutter. Prepare for baking: Preheat oven to 450 degrees and place a cast iron skillet inside to heat up the oven. Except, by the time I get the last of it grated, the first part is melted and clumps in the flour. Also, grating the butter is a marvelous idea. My dough was way too dry without it and did not get all the flour mixed into the final product. I found I needed a little more buttermilk for the flour. To the point of hoarding them to take to work. My husband has always loved my biscuits, but he nearly lost his mind over these. As much as it seems a little thing, NOT twisting the biscuit cutter made a difference around the edges too. The folding method (I'm an intermediate baker) was new to me, but made sense and was easy to do. DUH! the less you handle it the softer it is. I've always kneaded my dough to get it smooth, but yeah. ![]() I bumped it up to the 475 degrees and was not disappointed. wow! best biscuits ever! While I always pack my biscuits closely in the pan, I usually bake them at a lower temperature.
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