Best Aprils Perfect Layered Biscuits Recipes
EASY TO MAKE LAYERED SOUTHERN BISCUITS
Easy to make, perfectly buttery, flaky, and layered Southern Biscuits!
Provided by Stacey Doyle
Categories Breads
Time 25m
Number Of Ingredients 5
Steps:
- Place the butter in freezer for 10-15 minutes.
- Preheat oven to 450°F.
- In a large bowl, add flour, baking powder, and salt, mix well.
- Using a box grater, grate the hardened butter then add to flour mixture, mixing through. (By grating the butter, this eliminates the cutting the butter into the flour step).
- Add in the buttermilk and stir until the dough is moistened. Fold-out dough onto a lightly floured parchment sheet. Roll or with flour-dusted hands, pat dough out into a rectangle. Cut dough into thirds, then stack the dough to form 3 layers. Roll or pat out again and repeat the same process 2 more times.
- Roll or pat dough out again until about 3/4 inch thick and either cut into rectangles or using a 2 1/2 - 3 inch circle cutter, gently cut out biscuits. DO NOT TWIST cutter, simply press down firmly. ( You can gather scraps and roll out again to cut remaining biscuits, but they will not be as "perfect" as the first batch).
- Place the biscuit dough onto a parchment-lined baking sheet. For soft sides, place biscuits with sides touching, or for crispier edges place 1 - 2 inches apart.
- Bake in the preheated 450°F oven for 10 - 15 minutes, or until golden.
- Best served same days as baked.
Nutrition Facts : Calories 203 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 451 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
OUR FAVORITE BUTTERMILK BISCUIT
However you make them, you'll be rewarded with layer upon buttery layer of biscuit perfection.
Provided by Southern Living Editors
Time 50m
Yield Makes 12 to 14 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
- Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
- Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
- Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
- Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.
SUPER-LAYERED BISCUITS
These buttermilk biscuits taste like the classic, but their irresistibly lofty pull-apart layers set them above the rest. We achieved the fluffy interior with a few simple tricks. We used grated frozen butter because it is quicker and easier to incorporate into the dry ingredients than big chunks. This keeps the butter cold longer, which translates into flakier biscuits. While many recipes rely on a folding technique to create layers, cutting and stacking lessens the gluten development, making the dough easier to work with and the layers a better consistency. And dusting each piece of dough with flour before stacking (similar to the technique for paratha) creates definition between the layers.
Provided by Food Network
Time 1h15m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- Whisk together the flour, baking powder, sugar, salt and baking soda in a large bowl. Grate the butter using the large holes of a box grater and add to the flour mixture. Quickly toss the butter with the flour mixture by hand until the butter is evenly distributed and coated with flour. Slowly drizzle the buttermilk over the flour mixture, using a fork to incorporate, until the mixture comes together in a shaggy dough. (There may be some dry bits remaining; don't overmix.)
- Turn the dough out onto a cutting board or work surface (the dough does not need to be floured at this point or for the first round of layers). Pat the dough into a 1/2-inch-thick rectangle, about 12 inches by 8 inches, using a bench scraper, bowl scraper or ruler to keep the edges straight. Cut the dough into 6 even pieces using a sharp knife and stack the pieces on top of each other, making sure to line up the edges. If any large bits of dough come off, gently press them back while taking care to maintain the shape and even thickness. Any small bits of dough that fall off can be tucked away between the stacked pieces. This creates the first set of layers. The dough may seem like it's not hydrated enough, but it will come together.
- Lightly dust the work surface and stack of dough with flour. Use a rolling pin to press the stack down and roll out back to a 1/2-inch-thick rectangle, about 12 inches by 8 inches, making sure the layers of dough stay lined up and even with one another (see Cook's Note). Dust the surface of the dough once more lightly with flour. This helps to provide definition between the layers. Cut the dough once more into 6 even pieces and stack them on top of each other to create a second set of layers. Repeat dusting, pressing down, rolling out, dusting, cutting and stacking one more time, dusting the work surface with flour as needed, to create a third set of layers, 18 layers total.
- Roll out the stack of dough to a thickness of about 1 1/2 inches. Cut out 9 biscuits with a floured 2 1/4-inch round cutter and place on the prepared baking sheet. Do not twist the cutter or it will seal the sides and prevent the layers from rising. Press together the remaining scraps of dough and cut out 3 more biscuits. Transfer the rest of the biscuits to the prepared baking sheet and transfer the baking sheet to the freezer while the oven preheats and until the biscuits are thoroughly chilled, 10 to 15 minutes.
- Preheat the oven to 425 degrees F.
- Brush the biscuit tops with buttermilk, taking care to keep the sides dry. Bake until the tops and bottoms of the biscuits are golden brown, 15 to 18 minutes. Brush the warm biscuits with melted butter as desired and serve.
APRIL'S PERFECT LAYERED BISCUITS
I always hear people complain that they can't get biscuits to come out right..here is your answer ppl! These biscuits taste great, and are soft and flakey!
Provided by April Huff
Categories Other Side Dishes
Time 15m
Number Of Ingredients 6
Steps:
- 1. Preheat your oven to 350.
- 2. Mix dry ingredients in a bowl.
- 3. Cut the butter into chunks and cut into the flour until it resembles course meal.
- 4. If using a food processor, just pulse a few times will only take 3 or 4 pulses.
- 5. Add the buttermilk and mix JUST until combined. VERY IMPORTANT! over mixing will kill the biscuit.
- 6. If it appears on the dry side, add a bit more buttermilk. It should be wet.
- 7. Turn the dough out onto a floured board and Gently, gently PAT the dough out (do NOT roll with a rolling pin)until it's about 1/2" thick. Fold the dough about 4 times, gently press the dough with fingertips to flatten to make it about 1 inch thick.
- 8. Cut biscuits out with a biscuit cutter or cup. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. So try and get as many biscuits as you can out of the first round.
- 9. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like "crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- 10. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Careful not to overbake.
- 11. The key to making delicious biscuits is to not overmix, and to touch them with your hands the least amount possible..using a food processor will help to keep you from over mixing, and when you do touch them, use your fingertips instead of your palm because the palm is warmer than the fingers. Also use very very cold ingredients.
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April's Perfect Layered Biscuits Recipes:
April's Perfect Layered Biscuits Recipes are a set of exquisite biscuits that are easy to make and taste heavenly. April is a professional baker who has been making these biscuits for years, and she has perfected her recipe over time to create the perfect layered biscuits that will leave your taste buds wanting more. The best part is that these biscuits can be served for breakfast, brunch, or as a snack with your favorite cup of tea.Ingredients
The ingredients for April's Perfect Layered Biscuits Recipes are readily available, and you can easily find them in your local grocery store. Some of the staple ingredients include flour, baking powder, salt, sugar, butter, and milk. Additionally, you can opt to add some spices or flavors such as cinnamon, nutmeg, chocolate chips, or dried fruits, depending on your personal preferences.Preparation
Preparing April's Perfect Layered Biscuits Recipes is a straightforward, no-fuss process that even beginners can follow. The first step is to mix the dry ingredients, such as the flour, salt, sugar, and baking powder, in a bowl. Then, you'll need to cut or 'rub in' cold butter and mix it with the dry ingredients until the mixture has a crumbly texture. Next, you'll slowly add some milk while stirring the mixture to form a pliable dough. Once the dough is formed, you can add any additional flavors or spices, and you're ready to roll out and cut the biscuits.Baking
April's Perfect Layered Biscuits Recipes require a precise baking time and temperature to achieve the perfect texture and taste. Typically, the biscuits should be baked in a preheated oven at around 200-220°C (390-425°F) for about 10-15 minutes or until they turn golden brown. Importantly, you should avoid overbaking the biscuits, as this can make them dry and unappetizing.Presentation
Once you've baked the biscuits to perfection, it's time to plate them and serve them to your guests. April's Perfect Layered Biscuits Recipes can be presented in various ways, depending on the occasion and your personal preferences. You can serve them on a plate with some honey, jam, or butter, or pair them with some scrambled eggs, bacon, or cheese for a hearty breakfast. Alternatively, you can stack the biscuits in a jar as a gift or serve them alongside some tea or coffee for an afternoon snack.Conclusion
In conclusion, April's Perfect Layered Biscuits Recipes are an excellent addition to your culinary skills repertoire. With simple and easy-to-find ingredients, a straightforward preparation process, and an exquisite taste, these biscuits are perfect for any occasion. Whether you're a professional baker or just starting, you can't go wrong with April's Perfect Layered Biscuits Recipes.
Creating April's perfect layered biscuits recipe is an art that requires precision, patience, and practice. The ingredients and techniques used determine the flavor, texture, and overall success of the biscuits. Here are some tips to help you create exceptional biscuits that will make your taste buds dance.
1. Use the right ingredients
The quality of ingredients used in making April's perfect layered biscuits recipe greatly influences the taste and texture of the biscuits. Always use fresh ingredients, and avoid substituting ingredients with others without doing a proper research on the possible effects. Also, measure the ingredients accurately to achieve the desired consistency.
2. Keep the butter and other ingredients cold
The secret to creating light, flaky biscuits is by keeping the butter and other ingredients cold during the preparation process. The butter should be cubed, frozen, or grated and quickly combined with the flour using a pastry cutter, fork, or food processor. The cold butter creates layers when it melts in the oven, resulting in a delicious, flaky texture.
3. Don't overwork the dough
Overworking the dough when making April's perfect layered biscuits recipe can make them dense and tough. Mix the dough briefly and lightly, and avoid kneading it. The dough should come together with minimal handling, and roll it out into a rectangle or square gently.
4. Use folding technique
To create the perfect layers in the biscuits, use the folding technique. Roll out the dough, fold it in half, and then roll it out again. Repeat this process, and you'll have flaky, tender biscuits. Use a rolling pin or pastry cutter to fold the dough.
5. Chill the dough before baking
Chill the dough before baking for at least 30 minutes or overnight in the refrigerator. Chilling the dough helps the butter solidify and hold its shape during baking, resulting in well-structured biscuits.
6. Use the right baking powder
Using the right baking powder is crucial when making biscuits. Baking powder is what gives the biscuits their rise and helps them achieve flakiness. Use fresh baking powder and check the expiration date before using it.
7. Use the right oven temperature
The oven temperature should be preheated to 425 degrees Fahrenheit. Bake the biscuits for 12-15 minutes, or until they are slightly golden. The right temperature will ensure that the biscuits are cooked evenly and help them achieve maximum flakiness.
8. Use the right flour
The type of flour used is also essential when making April's perfect layered biscuits recipe. Use all-purpose flour, which has the right ratio of protein and gluten to create tender, flaky biscuits.
9. Use a pastry cutter or food processor
When making biscuits, work with cold butter and ingredients only, and use a pastry cutter or food processor to cut the butter into the flour. A food processor is more efficient and faster than a pastry cutter, but either tool will work.
10. Serve warm, but not hot
Biscuits are best served warm or at room temperature. Avoid serving them straight out of the oven so that they have time to cool and become tender. Store them in an airtight container at room temperature for up to three days.
Conclusion
April's perfect layered biscuits recipe is the ultimate comfort food that everyone loves. Following these tips will help you make the flakiest, tenderest, most flavorful biscuits that will impress everyone. Remember to use the right ingredients, work cold, fold the dough, chill the dough, use the baking powder correctly, use the right oven temperature, use the right flour, use a pastry cutter or food processor, and serve at the right temperature. Happy baking!