Principles for great biscuits


Understand these principles for great biscuits and yours will always be a success.

1. Make certain that your oven is hot—usually 425 degrees. The hot oven gives the dough a burst of steam that helps make the biscuits light and airy.

2. Measure your baking soda carefully and use buttermilk when called for. The alkaline baking soda reacts with the acid buttermilk creating bubbles and a lighter texture. There is not enough baking soda to completely react with the buttermilk so the tangy taste of buttermilk still comes through.

3. Measure your flour properly. The density in your flour mixture will affect the amount of liquid needed. If you spoon light flour into the measure, it should be about right for the liquid noted in the ingredients.

4. Make the biscuits of uniform size and shape so that they will bake uniformly. Protruding bits of dough can be pushed back in with a wet finger.

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