Nothing says better breakfast like a good homemade biscuit. That’s why today, we’re sharing 10 tips to make better homemade biscuits. As we celebrate better breakfast month, we thought it was important to not just help you find foods that make for a better breakfast, but to also help you make foods you already love eating for breakfast even better.
And you love eating biscuits. We know. We know, because we asked. You love buttermilk biscuits, drop biscuits, cream biscuits, baking powder biscuits, biscuits n’ gravy…you even love the herb cheddar biscuits at Red Lobster. Biscuits are your boo…and ours too! So here’s how (no matter which kind you fancy) you can make them even BETTER!
While biscuits may not be something you want to eat everyday, it’s still good to know how to make them better so when you DO want to enjoy them, you can. The most important thing is that you eat in the first place. When you KNOW your breakfast is scrumptious, you’re going to eat it. “I don’t feel like eating breakfast, because all I have are these golden fluffy biscuits!” said no one EVER. So let’s do this.
1. Keep everything super cold: the house when you make them, your utensils, and your ingredients. Freeze the butter you’re going to use either by the stick and then use a cheese grater to grate it for your biscuits. Or you can cut it into small cubes on a plate and freeze the cubes. You want the fat to be solid and everything super cold to keep the fat solid before baking. This is how you get tender, fluffy biscuits.
2. Use fresh/good ingredients. This is just a best practices cooking tip in general. If you want the best biscuits, use fresh ingredients. Not baking powder that’s sat in your pantry since last Thanksgiving.
3. Get creative! Mix in fresh herbs, cheeses, fruits, you name it! Biscuits are fun, because you can make them what you want. They can be sweet, savory, or just fluffy and buttery!
4. Dust your add-ins. When you mix nuts, or dried fruits into your dough, its best to dust them with a little flour first. This keeps them from settling at the bottom of the bowl and grouping together in one place. It evenly distributes the add-ins through the dough.
5. Move quickly, and gently. You want to move quickly because the longer you take, the more time gluten has to develop, which can give you a tough, dense biscuit. Over working the dough will do this also. So shape the dough into a nice even block for cutting (fluffy biscuits) or only fold your dough over three times, and press gently between each fold (flaky layers).
6. Lightly flour your work surface. This makes it easier to handle the dough and keep it from sticking to your warm hands, or the board/counter.
7. Roll it out evenly. If the dough is high on one side, and low on the over, that’s exactly how they’re going to bake. it will also affect the cooking time. The thicker biscuits will take longer to cook. You want them all to be the same, because they’re going to be so good, someone’s going to get jealous. 😉
8. When you cut the biscuits, use a sharp biscuit cutter. (Unless you’re making drop biscuits.) Press firmly down and come back up when you cut them. Don’t be tempted to twist! Twisting the cutters when you are cutting your biscuits, seal the edges and prevent them from rising to their full potential. Their tall, fluffy potential. You don’t want that.
9. Bake the biscuits close together. They rise better when they are closer together, rather than spread out like cookies. Why this works, I don’t know. Biscuits are like people. When they come together great things happen.
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10. Top them! A good homemade biscuit is GREAT by itself, but every now and then you should be kind to yourself and give your biscuits some great toppings. Jam, Jelly, honey, molasses, gravy, pulled pork, short ribs, fresh fruit compotes, we could go on and on… THAT’s how versatile biscuits are, and WHY you should know how to make great ones.
Another cool thing about biscuits is they freeze very well. So to enjoy them during the week when you’re pressed for time, just make them on the weekend when you have more time. Don’t bake them off. Just freeze them on a sheet tray and once they harden, transfer them to a plastic zip bag in the freezer. You can just bake them off one or two at a time as needed.
Share your biscuits with us all month! We want to see what delicious things you’re making and eating for breakfast. If you have a breakfast recipe or tip to share, we’d love to hear that too! #ChewsyBreakfastClub