Look at that! I bet you want to know how my biscuit looks that beautiful. No secrets here. I just followed my Grandpa Oliver’s advice, if you can read you can cook.
I got the best biscuit advice from two different sources, Chrissy Teigen and Reese Witherspoon.
Chrissy’s contribution was the emphasis on cold butter. Not just butter that was cold, then cut up and left on the counter. Not good enough. Put that cut up butter back in the fridge until it is COLD and you are ready to use it within seconds. I tried it this way and combined with the advice from Reese, I’d say we have a winner.
I’m not sure why I hadn’t thought of this but to have layers in your biscuit you need to make layers in your dough. Thanks Reese! Roll out the dough so it is about an inch thick, then fold the dough in half and roll it out again. Repeat this rolling and folding. I probably did it four times. The last time you roll the dough out, roll it so it is about half an inch thick.
Cut the biscuits out in a straight up and down motion. Don’t twist the biscuit cutter!
Place the biscuits on a baking sheet right next to the edge of the pan and right next to each other so they are touching. I had not ever heard of this but it makes sense. The biscuits will rise taller instead of spreading out wider if they don’t have room on the sides to expand. Apparently biscuits are very supportive of each other.
Keep gathering the scraps of dough and re rolling until there really isn’t enough dough to make another biscuit. Here is the last piece of advice …use that little bit of leftover dough to roll with your hands into a snake shape. Put that bit of dough next to the biscuits on the pan that don’t have any other biscuit friends to support them on their sides.
I didn’t have time to get a photo of the freshly baked pan of biscuits before they were devoured. The only proof I have is the photo of these remaining three biscuits.
Homes In Progress 