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Recipe Name: Tips For Making The Perfect Buttermilk Biscuits Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Good recipe for biscuits
1 Light touch with dough
Directions:
THE PERFECT BUTTERMILK BISCUIT Thanks to Eula Mae Dore, a great
Southerncook from Avery Plantation, La., I've learned to make the
bestButtermilk Biscuits I've ever had. Eula Mae says a good biscuit is
oneof the best things to have on hand for quick meals. She uses them
inemergencies to make simple sandwiches filled with scraps of ham
orcheese and serves them with pickles and a small salad. For dessert,
shewarms a biscuit or two and makes a shortcake with fresh fruits
orberries. She has convinced me that you can't have too many biscuits
onhand. Eula Mae learned to cook and bake from her grandmother, not
fromcookbooks, and the artfulness of her preparation was a joy to
watch.Here are some of her biscuit-making tips: + First go out and
replaceyour baking powder, unless you bought it within the last four
months.More baking flops occur from old, tired baking powder than from
anyother cause. And don't rely on the old test of checking the
freshness ofbaking powder by putting a spoonful in a glass of water to
see if itfizzes. Baking powder, like a carbonated drink, can fizz a
little andstill be almost flat. Buying new baking powder costs very
little whenyou consider the cost of baking failures. + Next, Eula Mae
insists thatsifting the dry ingredients four times is the reason her
biscuits areperfect. I tested the recipe sifting and not sifting and,
indeed,sifting does make a slightly higher, more tender biscuit. +
After youcut the biscuit dough, put the pieces on a baking sheet upside
down.This ensures a taller, lighter biscuit by making sure any edges
crimpedby the pressure of the cutting don't interfere with the rise.
(TheFrench use the same trick when making puff pastry.) + The tip
thathelped me the most was using less flour than usual. Eula Mae's
dough wassoft and sticky. She handled it gently, dusting her hands and
the doughwith only enough flour to make the dough manageable. The
result was alighter biscuit. Posted to MM-Recipes Digest V4 #170 by
roy@indy.net(Roy) on Jul 3, 1997


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