How to make gentle, fluffy biscuits within an hour

Freshly baked biscuits, which are still warm from the oven, is deeply enjoyable to eat – and this is an experience I try to give my family as often as possible. Every bite is gentle, fluffy and butter, the perfect dish even more butter. Unfortunately, all the items between my neighbors, my husband and the raven toddler break down faster than I can say, “biscuit pasta”.

Although biscuits are not difficult to make, they need time and design: roll and cool the dough, which takes up quite a lot of space on both the kitchen counter and in the fridge. The solution to this is to completely skip the rolling and cooling by making drops of biscuits that are faster and lighter than rolled biscuits but just as delicious.

Many biscuits Mix the dry ingredients, throw and press the cold butter with the flour mixture until small and pea -sized, then incorporate a liquid, such as writer, sour cream and/or milk to form a bushy dough. This dough is then laminated – the process of dough structure, to create multiple layers outside and again – before it was cooled and cut into circles or squares. As the biscuits bake, the butter melts and creates small pockets that become crispy, fluffy layers.

There is no need to laminate or roll for drops of biscuits. You simply have to pour the wet ingredients into the dry ingredients, mix until you combine it, then throw it down and throw the dough on a baking sheet lined with parchment.

The following recipe comes from our Alabama -based Test Kitchen colleague Craig RuffAnyone who has fried items and items for drops of biscuits to make a recipe for the best. Craig's biscuits are not only extremely gentle but also deeply tasteful. Fresh chives, sharp cheddar, dried garlic and onions are wonderfully delicious, while the writer offers a pleasant tang. This is how you can make your own.

The most important techniques to make the best biscuits

Use soft wheat flour. The higher the flour protein contentThe higher the gluten potential. Although gluten can be useful in ensuring bakery structure, too much gluten can result in unpleasant hard and chewy cakes. Most of the wheat grown in the United States are heavy wheat or soft wheat; Hard wheat, which can contain 11-15 % protein, are best for bread or pizza pasta, while soft wheat, which contains about five to nine percent of protein, are ideal for dirty cakes such as cakes, cakes and biscuits. To avoid too much gluten in the drop of biscuit dough, Craig recommends that you use a soft wheat flour like white lili.

Don't be afraid of alliums. Fresh chives provide a sweet grass note for the biscuits, but Craig includes granulated onions and garlic and brushes the biscuits with aromatic garlic butter. Together, they give bold allium notes of the biscuits.

Read the butter and stir in a cold writer. Although some Throw away the biscuits You may cut the cold butter into the dry ingredients before adding the wet ingredients, some recipes, including Craig, use melted butter to make the dough even smooth. Craig's method is smart: melted butter is poured into a cold writer, which promotes the solidification of pea into pieces-this is unnecessary to cut cold butter into flour.

As the dough comes together, all you have to do is throw the dough dough tray, baked and butter with butter.

Cooking method
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