Homemade Biscuits - Learn to Cook - CopyKat Recipes (2024)

FAQs

What are the 4 types of biscuits? ›

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.

White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast. If I'm using yeast I use King Arthur flours.

Dr Gadoud said: “Funeral biscuits were biscuits served at or associated with funerals. They were generally two biscuits wrapped up and presented to each person attending the funeral or sent out with the invite to the funeral or afterwards.

A Chennai-based consumer forum has ordered ITC Limited to pay Rs 1 lakh for packing one biscuit less in a 16-biscuit "Sun Feast Marie Light" packet.

Heavy Cream.

The heavy cream adds flavor to the biscuit by adding a little more fat and helps hydrate the dough. The extra fat in the heavy cream is helpful because buttermilk in stores is often “low-fat” buttermilk.

Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.

What kind of flour do Southerners use for biscuits? ›

If you start asking around, any Southern chef, Southern Living Test Kitchen pro, or biscuit-making family member will swear by White Lily flour. Generations of bakers have claimed it as the secret to the perfect, flaky biscuit.

My thinking is that by starting with a colder dough (versus fresh / room temperature dough), the biscuits will hold a better shape and rise nice and evenly.

So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

Brush the biscuits with butter after baking

“If you want the most luscious biscuits ever, brush the tops with melted butter after they come out of the oven,” says James. Brushing the butter on after baking ensures that the butter soaks into the baked biscuit so you get that great buttery flavor in every bite.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.

Whether you're making round or square biscuits, be sure you're using a knife or biscuit cutter, and that you're not twisting as you cut. It's important to create a clean cut that won't smoosh those outside layers onto one another, as that will bind the layers together and inhibit the puffing that creates height.