BAKING PERFECT BISCUITS

[Kitchen Witch]

BAKING PERFECT BISCUITS

Follow this simple seven-step process for perfect biscuits every time.

Stir the flour to loosen it up before measuring. Measure the flour by lightly spooning it into a measuring cup.

Cut in shortening with a pastry blender (or with two knives in a crisscross motion) until the mixture looks like coarse crumbs. Cutting in distributes bits of shortening throughout the flour before the liquid is added. As the biscuits bake, the shortening melts in pockets which produces the tender, flaky layers. For extra-flaky biscuits, leave the shortening in larger, pea-sized chunks. Lard or butter may be substituted for the shortening.

Mix by making a well in the dry ingredients and adding the liquid all at once. Stir with a fork only until a soft ball of dough forms and the mixture leaves the sides of the bowl. The dough should be soft. If the dough is dry, add an additional 1 to 2 tablespoons milk. Using buttermilk instead of milk will give the biscuits a tangier flavor and moister texture.

Knead by turning the dough out onto a floured surface or pastry cloth. Roll the dough around to lightly coat it with flour. Knead just enough to thoroughly combine the ingredients, 10 to 12 times.

Roll out the dough with a rolling pin to an even 1/2-inch thickness. Biscuits double in height during baking.

Cut with a floured cutter. Push any leftover dough scraps together and gently reroll them.

Bake in a preheated 450 degrees F. oven on a lightly greased baking sheet. For a golden crust, use a shiny baking sheet. Dark cookie sheets will cause the biscuits to over-brown on the bottom. For crusty sides, place the biscuits 1 inch apart. For soft sides, place them close together. Brush hot biscuits with melted butter or margarine, if desired.