Day three of our homemade from scratch chicken dinner and next up on the menu are homemade biscuits! These delicious little pearls rise beautifully and are made from sour cream to make them light and tender!
If you've never made homemade biscuits because you're scared or you made a failed batch, you don't have to be anymore. This is an easy recipe without any mistakes and I give you all the simple distractions and tips you need to make them perfect every single time!
Mine usually comes out a little higher, but here's your first tip … be sure to use fresh baking soda. Mine has not expired, but me is down to the last of the can and I think it has lost some of its oomph! Even if they weren't quite as tall as they usually are, they were still a nice tall biscuit, flaky and tender and enjoyed enormously!
So look, these are really no-fail biscuits!
Even though I over-baked just a bit as I turned my back and was elbow deep inside to catch some dishes, and they were just as good, if not better, than ever. You really can't mess these up.
The most important tips to know are to make sure your ingredients are fresh, don't overpower the dough, keep the dough thick, use a sharp cookie cutter never a drinking glass, and "resist the twist" !!!!
If you use a dull glass or twist the cut, you seal the edges and the dough cannot rise or rise sideways like a "slinky"!
Always use a sharp biscuit cutter and press straight down. You can push it slightly away from the dough to remove the cut, but never, never, never twist the cut back and forth.
So gather everything you need first and check the expiration dates! Use a whisk to mix the dry ingredients extremely well to distribute the leaven evenly (baking powder and baking powder) and salt.
Add the cream fraiche in small spoons and drizzle with oil. Touch immediately with a large mixing spoon so that oil does not strangely "settle" in the flour.
Pour dough onto well-floured surface and knead only 8 times. You will never handle the dough. Roll very thick, approx. 1 ″ thick and cut out biscuits with a very sharp biscuit cutter. DO NOT turn the dough!
"Resist the twist!" is what I was taught! That said, it seals the edges and will not rise properly. Put the rest of the dough together and cut a few more. Pitch the last little bits.
Place cut biscuits on the sprayed cookie sheet. I like to use my old pizza pan lined with foil and then sprayed with butter flavored Crisco. Dot tops with approx. 2 Tbl. very soft butter. Gently smooth with a knife or your finger. (Sometimes our hands are our best tools!)
Then just pop into a 425º hot oven and bake until golden!
Have you looked at the one you want? Continue! Reach in and grab it while it's still warm! And there is lots of butter, different jams and lots of honey to go around too!
Hope you enjoy this week as much as I do and that you will be back visiting tomorrow! Next on the menu is the best county fried chicken you've ever tasted! Have a wonderful day everyone !!
Yield: 8 – 10 biscuits
- 2 cups flour
- 2 Tbl. baking soda
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 1/2 cup crème fraiche, avoid light
- 1 Tbl. + 1 tsp. rapeseed or vegetable oil
- 4 Tbl. soft butter, split (half before baking, half after)