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Breakfast Biscuit Baking Tricks


Enjoy these helpful biscuit baking tricks and tips

In the South, biscuits are a daily ritual in some homes - for breakfast with cream gravy or slathered in butter and honey. They're easy to make and very filling. You can also serve them at other meals with cheese and herb infusions that will literally melt in your mouth. A hot biscuit straight from the oven is just heavenly.

Many families have traditions that include artful biscuit recipes. If you're not privileged to be a part of any of these long-held favorite and handed down recipes, then you may appreciate have a helping hand.

You may shy away from shortening for health reasons, but it does contribute to a better tasting biscuit. Some recipes call for unsalted butter, but there is a decided difference due to the heating qualities and differences in the two ingredients.

All-purpose (AP) flour is fine for biscuits, especially if you're cutting them rather than using the drop method. The flour you generally find at the grocery comes from "hard winter wheat." Gourmet shops and health/natural food stores may carry "soft wheat flour," which can create a fluffier biscuit. Remember, too, that wheat flour does not contain enough gluten for proper kneading - if you want a healthier biscuit blend the two flours.

If you tempted to use buttermilk instead of whole, it will need a little more liquid. You'll get lighter biscuits with whole and heavier, dense goods from buttermilk.

For most biscuit types, only a light kneading is needed. Gently blend the ingredients without overworking.

Use a heavy cookie sheet for baking biscuits. A glass cooking dish keeps biscuits from browning as quickly and metals could make them burn faster, if you're not paying attention. If desired, cover the sheet in aluminum foil and coat with butter or cooking spray.

Part of the fun of eating biscuits is tearing them in half and placing sausage or bacon in between. Add an egg, if you want. It makes a great sandwich as many fast-food chains have been selling these for years. If you're going to do sandwich styles, use rolling pin to flatten the dough and then cut in circles. Otherwise, you can just drop the dough by the spoonful onto the cookie sheet and let them do their own thing.

 

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