Fluffy and Flaky: Making the Perfect Homemade Biscuit Every Time

Biscuits are a type of quick bread made with just a few simple ingredients and without yeast. Unlike yeast bread, biscuits use baking soda or baking powder to help the dough rise and expand during baking. These tasty quick breads are often enjoyed at breakfast, but they can also be served for lunch, dinner, and snacks (e.g., chicken and biscuits).

The word "biscuit" comes from French, meaning a dry, flat cake that is baked twice (bis = twice + cuit = cooked). Originally, during the time of Louis XIV, Crusaders made the biscuit de guerre (“biscuit of war”) as a military ration. Over time, this biscuit reached England and was enhanced with butter and eggs, becoming what we know today as scones. When British colonists settled in America, they often couldn't find or afford the ingredients for scones, so they replaced butter and eggs with lard, creating the American Biscuit. The original biscuit de guerre has now evolved into three variations: American biscuit, shortcakes, scones, and flaky pie crust. Now, let's learn how to make the perfect biscuit.

Steps to Create the Ideal Biscuit

Biscuits are typically created using the Biscuit method. This technique is not only used for biscuits but also for shortcakes, scones, and flaky pie dough. In this method, biscuits are made by sifting the dry ingredients and then cutting the fat (such as lard or butter) into the mixture. Afterward, the wet ingredients are mixed with the dry ones and kneaded until a dough forms. We will explore the biscuit method in more detail in another post.

The key to making the perfect biscuit is to AVOID OVER KNEADING THE DOUGH. When making biscuits, it's best not to use an electric mixer. Kneading by hand is the most effective approach. It's crucial to knead the dough just enough to combine the ingredients, which typically takes about 20 to 30 seconds after the wet and dry ingredients are mixed. Over kneading can lead to toughness and hinder the dough's rise during baking.

Another important tip for perfect biscuits is to cut in COLD BUTTER into the dry mixture. Butter at room temperature or melted will coat the gluten strands during mixing, preventing a flaky crust from forming and giving the biscuit a cake-like texture.

Which Flour is Ideal for Biscuits?

The ideal flour for making biscuits is either pastry flour or cake flour. These flours have a lower protein content, about 7-8%, compared to other types. Their fine texture results in a light, flaky, and tender biscuit. If you don't have pastry or cake flour available, you can use all-purpose flour and follow the recipe below to achieve a tender texture.

Steps to Create Fine Textured Flour Using All-Purpose Flour

Ingredients:

1. 1 Cup ( 240 g) All-Purpose flour

2. 2 Tbsp (30 g) Cornstarch

   
   

Directions:

Measure 1 cup of all-purpose flour. Removing 2 tablespoons of flour and add 2 tablespoons of cornstarch to the scant cup of flour.

Is It Necessary to Use Whole Milk for Homemade Biscuits?

YOU CAN CHOOSE ANY MILK YOU LIKE to make homemade biscuits. In the past, I've used whole milk, buttermilk, almond milk, and Half-N-Half® for biscuit preparation. All these milk options worked well for cooking, and the biscuits always came out delicious!

Which Kind of Biscuit Can I Make?

American biscuits, including roll and drop varieties, scones, and shortcakes, can be made using the biscuit method.

Drop biscuits are made without rolling or cutting the dough. They contain more milk than rolled or cut biscuits. These biscuits are formed by dropping spoonfuls of dough onto a baking sheet or pan, resulting in a coarser texture and appearance.

Rolled biscuits involve rolling the dough between sheets of baking wax paper and then cutting it to the desired size. These biscuits have a softer, well-defined shape and appearance.

Scones are made with eggs, providing a richer flavor and softer texture. Originating from Britain, scones are commonly found in coffee houses in the US and UK. With eggs as an ingredient, scones have a sweet taste and a heavy, dry, crumbly texture. They can be made with additions like fruit (e.g., blueberries) and chocolate chips, or topped with icing or sugar.

Shortcake is another biscuit of English origin, characterized by a crisp and crumbly cake-like texture. This recipe excludes eggs and includes shortening and butter. Shortcakes are often served as a dessert or snack, topped with ice cream or whipped cream.

Steps for Preparing Rolled or Cut Biscuits

Tools and equipment needed:

1. Wooden spoon

2. Whisk

3. Measuring cups and spoons

4. 1 Mixing bowl

5. Spatula

6. Rolling pin

7. Round cookie cutter or drinking glass

8. Cast Iron skillet or cast iron griddle

   
   

Preparation Time: 10 minutes

Cook Time: 12 minutes

Total: 22-25 minutes

Ingredients:

Directions:

1. Preheat the oven to 450 °F (232 °C). (I often preheat my pan, but it's not required).

   
   

2. Mix flour, salt, sugar, and baking powder in a bowl, blending them with a whisk.

   
   

3. Cut the butter into small pieces and add it to the dry ingredients. Use your hands or a pastry cutter to mix the butter with the dry ingredients, ensuring visible chunks of butter remain. These chunks will melt and create a flaky crust on the biscuits.

   
   

4. Add milk to the dry ingredients and mix with the handle of a spoon until combined.

   
   

5. Move the wet dough to a floured surface and knead until it forms a dough, which usually takes 1-4 minutes.

   
   

6. Roll the dough on a lightly floured surface to a thickness of ½ to ¾ inch (1.2 to 1.8 centimeters). You can use baking wax paper to roll it into a flat rectangle if you prefer.

   
   

7. Remove the top baking sheet and cut the dough into your desired shape using a cookie cutter or the rim of a drinking glass.

   
   

8. Arrange the cut biscuits on a pan or baking sheet and bake for 12 minutes at 450 °F (232 °C).

   
   

9. Brush the tops with egg wash to brown them or melt 1-2 tablespoons (30 mL) of butter to spread over the biscuits once they're out of the oven.

   
   

Adjustments:

In Summary,

Biscuits, a beloved baked good, have a rich history that traces back to their development by the French, where they were initially crafted as a simple bread-like item. Over the centuries, this humble creation has undergone numerous transformations, leading to a wide array of variations that are enjoyed around the world today. The fundamental technique known as the biscuit method encompasses the preparation of not only American biscuits, which can be either rolled or dropped, but also extends to other delightful baked treats such as scones, shortcakes, and flaky pie dough. Each of these items shares a common foundation in the biscuit method, showcasing the versatility and adaptability of this baking technique.

The key to achieving the perfect biscuit lies in the careful handling of the dough. One of the most crucial tips for bakers is to avoid over kneading the biscuit dough. When the dough is worked excessively, it develops gluten, which can lead to a tough texture that detracts from the light and flaky quality that is characteristic of a well-made biscuit. Instead, the dough should be mixed just until the ingredients are combined, allowing for a tender crumb and a desirable rise during the baking process.

This delicate balance is what separates a good biscuit from a great one. When it comes to the ingredients used in biscuit preparation, the choice of liquid can vary according to personal preference. Bakers can opt for milk, buttermilk, or even alternative milks, each imparting its unique flavor and texture to the final product. However, the most critical ingredient that truly elevates biscuits is butter. The richness of butter not only enhances the flavor but also contributes to the flakiness of the biscuit. Using cold butter, which is cut into the flour until the mixture resembles coarse crumbs, is essential for achieving that coveted flaky layer.

In summary, the art of biscuit making is steeped in tradition and technique, with roots that extend back to French culinary practices. By mastering the biscuit method and paying close attention to the handling of the dough, bakers can create a variety of delicious baked goods that are sure to delight. The importance of selecting quality ingredients, particularly butter, cannot be overstated, as they are fundamental to achieving the perfect biscuit that is both tender and flavorful.