Test Kitchen tips: Perfect biscuits
This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.
Ever have a craving for biscuits? Not the hockey pucks, but those tender, lighter-than-air biscuits. The ones so delicate they have to be homemade and eaten fresh, while they’re still warm. Maybe with a little tang from buttermilk, maybe a little zing from a touch of ginger. Maybe the ones so perfectly light they’re simply called ‘angel biscuits.’
A few years back, Paula Woods did a great story for Food on making great biscuits, exploring the secrets and tips to getting them right.
Continue reading below for a quick step-by-step on making your own biscuits, and check out these recipes. They make a great weekend project, whether you’re planning a picnic or a simple meal at home.
If you have any kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.
ALSO:
Go behind the scenes at the Test Kitchen
134 recipes for your favorite restaurant dishes
Browse hundreds of recipes from the L.A. Times Test Kitchen
-- Noelle Carter
You can find me on Facebook, Google+ and Twitter.
Upper photo: Eula Mae’s buttermilk biscuits. Credit: Kirk McKoy / Los Angeles Times
Lower photos: Step-by-step biscuit making. Credit: Spencer Weiner / Los Angeles Times
1. Sift the dry ingredients together into a large bowl.
2. Cut in shortening.
3. Add buttermilk, and stir to form dough.
4. Lightly knead the dough.
5. Cut out biscuits.
6. Arrange biscuits upside down on a greased baking sheet before baking.
