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Dip your fingers in flour to help keep the dough from sticking to you. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
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Use a round cutter to cut into rounds. Do not twist cutter as you push down. This compromises the dough to it doesn’t rise up as high.
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You can gently knead the scraps together and make a few more.
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Place the biscuits on a cookie sheet- if you like soft sides, place them touching each other. If you like”crusty” sides, place them about 1 inch apart- these will not rise as high as the biscuits put close together.
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Bake for about8-10 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
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Do not overbake.
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Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
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The dough must be handled as little as possible or you will have tough biscuits.
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A food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing.
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You also must pat the dough out with your hands, lightly.
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Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.