![]() ![]() of water to make an egg wash, and brush tops of the rounds.īake biscuits at 400☏ until they are tall and golden brown on the tops and the bottoms, 18-20 minutes. If you want biscuits with shiny golden tops, whisk an egg with 1 Tbsp. If you want crispy biscuits, space them farther apart on the baking sheet. Baking the biscuits close together helps them rise upward and keeps them soft. Place biscuit rounds about 1/4 inch apart on a quarter baking sheet pan (one that’s 9x13 inches) or in a 9x13-inch baking dish that’s lined with parchment paper or greased with nonstick baking spray. ![]() These last few biscuits won’t look as lovely as the first 9, but they'll still be flaky and delicious! 6. Use a rolling pin to roll scraps back out to 3/4 inch thick and cut 3 more rounds to make 12 total. Gather the scraps and stack them on top of each other (don’t roll into a ball). (And note that most cookie cutters aren’t tall enough to cut biscuits without mashing the layers.) Press the cutter firmly down through the dough and then lift it straight up (do not twist the biscuit cutter, or you'll press and seal the layers of dough and the biscuits won’t rise properly). Use a 2 1/2-inch biscuit cutter to cut dough into biscuit rounds. If the dough starts to feel sticky, add a dusting of flour. Dump dough out onto a floured work surface and finish bringing it together with your hands, gently folding and kneading it until dry bits have been mostly incorporated and the dough is uniform. ![]() Use a rubber spatula to combine them, stirring and folding the ingredients together until the dough is rough and shaggy, but no bits of loose dry ingredients remain. Make a well in the center of the flour mixture and add the cold buttermilk. If your kitchen is warm, or if it takes more than a few minutes to cut in the butter, place the bowl in the freezer for 10 minutes to get everything cold again before proceeding with the recipe. That steam creates height and flakiness as it tries to escape. When the hot oven hits the pieces of cold butter scattered throughout the biscuit dough, the butter melts and makes steam. It’s important that you work quickly so that the butter stays cold. You can also use two knives, holding a knife in each hand, and slicing through the butter in opposite directions. If you don’t have a pastry blender (aka a pastry cutter), you can use a fork to mash the butter into the dry ingredients. Add cubed cold unsalted butter to the mixing bowl and use a pastry blender to cut the butter into the dry ingredients until the mixture looks like coarse crumbs and pieces of butter are roughly the size of peas. ![]()
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