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Heard my aunt say she never measures flour for biscuits, changed my whole approach
I always followed recipes to the letter. Measuring cups leveled off, scales zeroed out, the whole thing. Last Thanksgiving I overheard my aunt telling my cousin she just scoops flour straight from the bag with a coffee mug for her buttermilk biscuits. I thought she was crazy. But her biscuits always come out tall and flaky while mine are hit or miss. So I tried it last weekend. Just scooped flour like she said, added buttermilk until it felt right, and patted the dough out by hand without rerolling scraps. They came out the best I ever made. Kind of made me wonder how many recipes are just guidelines and the real secret is feel. Anyone else loosen up with baking after years of being strict?
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felix_hayes642d ago
Fold and pat the dough more than you think, stops it getting tough.
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wells.karen2d ago
Wait, did you try letting it rest in the fridge for like 20 minutes first? That worked way better for me than just folding more.
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