Earlier today, we posted about the legendary Callie’s Biscuits, but just in case you have the gumption to make your own, we thought we’d talk today about the crown Southern food, biscuits.
Here are a few tips to make your biscuit making endevours a little better.
- Make sure your butter or margarin is as cold as can be. You may even wish to freeze it for the flakiest biscuits.
- If you don’t have a biscuit cutter handing, use a thin-lipped glass or a clean, empty can. Or, simply drop the batter into greased muffin tins and bake.
- For biscuits that split easily in have, roll the dough to thinner than you normally would, then fold over before cutting.
- If you overcook your biscuits just slightly, rub the bottom burned part over a grater to remove the area.
- Wrap your leftovers (if you have any!) in aluminum foil and store at room temperature for a few days. You can place them right in the oven, in foil, at 300 degrees to reheat for about 10 minutes.
- Add 2/3 cup grated cheese to your recipe.
- Add a tablespoon herbs (oregano or tarragon).
- Substitute 1 cup whole-wheat flower for 1 cup all-purpose flour.
- Place your unbaked biscuits on the baking sheet, then place a teaspoon of jam in the center of each, pressing it down into the dough with the tip of the spoon.
- For shortcake, add 1/4 cup sugar and 1/2 teaspoon allspice. Top with your favorite berries and whipped cream.
- Crumble leftover biscuits and toss with a little oil or butter to use for a crispy topping. Spread the mixture over a baking sheet and bake at 350 for 10-15 minutes.
- Cut your biscuts into tiny squares for a different shape, or use a cookie cutter.
- If you like your biscuits a little crisp on the outside, brush with water before baking. You can also brush with milk or butter for softer biscuits, or glaze with a little syrup or honey for a sweet taste. Cinnamon, sugar, practically anything you can think of goes with biscuits! That’s the beauty.