Biscuit Necessities and Luxuries
There’s an art to making beautiful and delicious biscuits. We all know what they should look like, smell like, and definitely taste like - but getting there from here is the toughie.
The tricky thing about biscuits, and all breads for that matter, is the fact that they’re unforgiving. You make one slight “mistake” and they’ll turn on you and your attempts. Knead a minute too long, they’ll get all indignant - but come up short with its “kneads” and they’ll pout, refusing to do anything even resembling rising.
That’s why it’s important to always follow your recipe to the letter. Don’t try to double the recipe - unless it gives specific instructions, and don’t get cute, don’t ever get cute - the dough will turn on you!
Also, like most things in the kitchen, practice is the key. If you’re trying to improve your biscuits, or your bread skills in general, make a point of making them several times a week. Also bear in mind, Buttermilk really does make a HUGE difference in biscuits. A biscuit with buttermilk in the recipe even smells better than the rest.
Finally, buy the best ingredients available and, by all means - have the right tools. Below are a few things that serious bakers should have nearby:
Original Bakewell Cream from The Baker’s Catalogue. New Englander’s swear by Bakewell Cream when making biscuits.
The square biscuit cutters can be found here at >>>> The Baker’s Catalogue.
And the round biscuit cutters can be found here at >>>> The Baker’s Catalogue.
Remember, practice makes perfect…and Buttermilk makes perfect perfect-er.
Joi
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