Biscuits

I have always enjoyed having biscuits at dinner, but have always made them from the Pillsbury tube and never from scratch. I wanted to give making one by scratch instead. It wasn't too difficult to make, but it is important that you want to avoid over kneading the dough. When I was making these I over kneaded the dough which caused the biscuits to be very chewy.

 

Whisk together the flour, cornstarch, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You'll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. I used buttermilk instead of Buttermilk and used around 1.5 cups.

Gently pat into a circle about 3/4" thick on a lightly floured surface.

Cut into rounds or rectangles. I didn't have a biscuit cutter handy so I cut them into rectangles. The sharper the cut the higher they will rise when they are cooked.

Place the biscuits on a baking sheet that is lightly greased or parchment lined. Brush biscuits with butter if desired. Place pan in freezer for 30 minutes. This will improve with rise.

Preheat oven to 425F and bake for 20 minutes. Enjoy.

After messing up this recipe by over kneading the dough. I am going to try to make more biscuits in a few days and try another recipe. Keep up with the blog to see a second post on another biscuit recipe.

Recipe

1.75 cups of all purpose flour
1/4 cup of cornstarch
3/4 teaspoons of salt
1 tablespoons of baking powder
2 teaspoons of sugar
1.5 cups of buttermilk
1.5 tablespoons of butter