Since I moved to Los Angeles nearly a decade ago, people back home in South Carolina have been asked me what I miss the most about living in the south. They usually expect me to quote less traffic (it's really not so bad here) or better manners (you'd be surprised …). But the answer I give each time is easy: biscuits. I miss good biscuits!
With a few exceptions, it is difficult to find the biscuits I love outside of the south. And so, as many bikers, I have had to turn to my own kitchen to satisfy my cravings.
I'm not always successful: It's easy to make a good biscuit, but it's hard to make a big one. That is why I was so thrilled that legendary Biscuit Becker Erica Council Shared her best biscuit tips with King Arthur a few years ago. The article of Wony Williams is packed with great advice, but buried at the bottom is a genius biscuit advice that broke each rule, I thought that I knew about Bathskat Making. Erica advises cutting circles of biscuits in the dough – and then off The surrounding scrap dough in place Until after baking. Once baked, you can draw a biscuits (and munch on the looking of the looking.
The reason for this unique baking method? It keeps the biscuits extra soft and fluffy around the edges, rather than exposing them to brown and crisp in the oven. In her cookbook, After we rise, Erica includes the method in her draw-separate biscuits recipe, also referring to them as “page-pan biscuits,” Although the method will work with any biscuits will work with any biscuits will work with any biscuits will work with any biscuits will work with any biscuits.
Photography and eating styling by lies nyly
I tried it with our Buttermilk biscuitsAnd I could see the difference. I baked a little individually cut-biscuits and some biscuits surrounded by scraps from dough. The Separated Biscuits Kad Crunchy, Dried-Out Edges that hardened in the oven, while the Biscuits that rejected in the Dough Had Super-Softowy Milk Break. And as an added bonus, to keep the cut biscuits surrounded by dough prevented them from toppling in the oven, so they remained a pride level and high.
Part of what I love about this method is that it replicates the ultra-soft, fluffy biscuits I grew in the carolyness. While enjoying a flaky, lamineated biscuits with nearly fried edges and ultra-straightness, they are not the classic south version I crave, which is more like bread than brush. But thanks to Erika and you baking tips, home is just a bag of Self-raising flour And a few sticks of butter off.
Cover photo and eat stealing by lies new.