The Perfect Biscuit
Everyone and I mean EVERYONE, has had a biscuit that wasn’t so rich, probably dry and disrespectful to their taste buds. I have tested and thrown away several bad biscuits so that you don’t have to with this amazing recipe for two different types of iconic doughboys.
Serving Size: 6-8
INGREDIENTS:
Homestyle Buttermilk Biscuit:
2 cups all-purpose flour, plus extra for dusting
1 tbsp kosher salt
1 1/2 tbsp baking powder, aluminum free
1/4 teaspoon baking soda
1 cup (200g) buttermilk, chilled (substitute 1 cup whole milk + 1 tbsp lemon juice)
6 tbsp shortening/lard, VERY CHILLED and cut into chunks
Melted butter for brushing
Shortcake/Buttery Biscuit:
2 cups all-purpose flour, plus extra for dusting
1 1/2 tbsp granulated sugar
2 tsp kosher salt
1 1/2 tbsp baking powder, aluminum free
1/2 tsp vanilla extract
1/2 cup (100g) whole milk, chilled
1/2 cup (100g) heavy cream, chilled
5 tbsp unsalted butter, VERY chilled and cut into chunks
Egg wash for brushing
INSTRUCTIONS:
Laminated Dough Method:
Sift together the dry ingredients.
Cut VERY COLD butter/lard into dry ingredients until course crumbs form.
Create a well in the center of dry ingredients. Combine we ingredients and pour into flour mixture. With a rubber spatula, gently fold mix until it starts coming together.
Turn dough out onto a floured surface, pat into rectangle, fold in half and repeat.
Wrap dough in plastic wrap and freeze or chill for 30 minutes to allow fat content to solidify.
When ready, measure dough into 5” x 10” rectangle (3/4” thickness).
Preheat oven to 450˚ (425˚ shortcake style) and line a baking sheet with parchment paper or silpat.
With dough card, biscuit cutter, or plating ring, cut out dough by pushing lightly greased cutting tool straight down into biscuits without rotating or turning.
Brush biscuit tops with melted butter (egg wash for shortcake style).
Bake biscuits at 450˚ 15 minutes (425˚ shortcake style 15 minutes) until golden brown. Serve and enjoy.