These bakery-to-biscuits are ready in an hour

Why is it working

The mixture of universal flour and corn starch dilutes gluten proteins, creating light, fluffy biscuits.
The use of cold butter and keeping the dough as coldest as possible helps to stay solid; As the biscuits bake, the butter melts and creates steam pipes that give the biscuits to the layers and lift.
The lamination of the dough by creating a number of layers that bake into crispy, fluffy layers.

Some people like to clean their refrigerator while soup, roasted or stirring. I would rather do it with warm, buttery biscuits that form a versatile vehicle for the odds and in the kitchen. Do you have rogue cheese, fresh herbs and random marinated meats? Throw them into your dough. This is an effective and delicate way to curb food waste and allow you to develop any flavor profile for biscuits: cheese and black peppermaple syrup and bacon, or, your favorite, sour cream and chives.

The following recipe comes from my Alabama -based Test Kitchen colleague Tricia Manzanero StuedemanAnyone who has baked biscuits for biscuits to get to the formula of fluffy, fluffy sour cream and biscuits, which are also quick and easy to prepare. The sour cream gives the biscuits a pleasant tang, and a little garlic powder helps to strengthen the chives allium notes and natural sweets. Making biscuits from scratch can feel intimidating and good labor, but Stuedeman's recipe will only come together within about an hour (only half of which is an active preparation time). And with a few tips and tricks, you will be able to make light, fluffy bakery biscuits.

The most important techniques for making a bidding, fluffy biscuits

Add a little corn starch

Gluten A network of protein molecules that give dough and dough to their structure. The higher the percentage of flour protein, the more gluten can develop when the flour is hydrated. Although gluten is essential in bakery goods, too much development can result in hard, chewy cakes. To reduce the gluten potential of flour, bakers often incorporate the corn starch to “soften” the flour proteins. This is Harold McGee, a About food and cookingdescribes that dilution of gluten proteins. Adding a small amount of corn starch reduces the total gluten in the dough, resulting in gentle biscuits.

Threesome

Butter, sour cream and whole milk play a very important role: they provide fat. In particular, butter and sour cream help with flour particles (and a pair of gluten proteins called glutenine and gliadin) in fat to minimize the development of gluten, which results in softer, lighter biscuits. Here, the half -inch cube of butter was cut into the dry ingredients until pea -sized, then tossed to evenly coat the flour mixture with fat.

Like the writer, the acidic ingredient, which is often used to produce biscuits, the sour cream provides a nice tang and responds with alkaline baking soda soda to help rise in biscuits. But since the sour cream is so thick, it is essential to add extra fluid to the hydration of the dough and to the gathering where the whole milk comes in.

Laminate the dough

Lamination refers to the technique that the dough can be folded over and over again to create many layers. This is a general technique used by many French pasta cooks to create puff pastry or viennoiserie, such as Croissant. Below, the dough is rolled into a rectangle, folded like a business letter, and then repeated once more for a lot of layers of biscuits.

Keep the biscuits cold

Cooling the dough allows the gluten to relax, but also ensures that the butterflies in the biscuit dough remain intact. As the biscuits bake, the small pieces of voivode melt and create steam stumps that give the biscuits to their fluffy layers and raise.

This recipe was developed by Tricia Manzanero Stuedeman; The header was written by Genevieve Yam.