How to Make Biscuits Fast

Next Video:
Making Asiago Focaccia....5

Making biscuits isn't something that has to take hours and hours of your time. Make biscuits fast with help from a home economist in this free video clip.

Part of the Video Series: Recipe Collections
Promoted By Zergnet


Video Transcript

Hi, I'm Joy Harris, a Florida home economist. In this video, I'm going to show you how to make biscuits fast. Now, the key to fast biscuits that are also fluffy, is using the right kind of flour. In here, I have two cups of soft rising flour. But this is also a Southern flour, which is a little fluffier and softer. So, in order to make great Southern biscuits, you've got to use Southern flour. So, I have two cups of self rising soft flour in here, and to that, I'm going to cut in butter and shortening. I use a combination of six tablespoons of butter and two tablespoons of shortening or lard. Now, I've already cut the butter into smaller cubes to put in here. Because the key to making the biscuits fluffy, is to make sure the butter's very cold. But if you put in just one chunk of very cold butter, it's going to be hard to cut it in, to the flour. So, I chill the butter, cut it in little cubes and then, chill it. You can see how they break up here on the plate with a fork. And then, I also chill the shortening, it's a little easier to work with, than the butter is. The butter gets so hard when you chill it. And then, the manual labor comes in with the pastry blender. Now, you could also use two knives, we used to do that. O.k., I'm cutting in the shortening and the butter, until it looks like coarse crumbs. Cutting in is just the term that you use, because you cut the butter with the pastry blender. And when you can see that there aren't any large chunks left in there, every once in a while, when I turn it, I see a large chuck. So, I'm going to do it just a little bit longer. But over working the dough affects what it looks like. So, the nice thing about making biscuits is, you don't want to over work this. Once I have it down to a fine crumb like mixture and I think, that looks pretty good right here. Just take my knife one more time, I don't want to lose any of that great butter flavor. And then, stir in three-quarter cups of milk. Now, I use a fork to stir the milk in, and you want to work quickly. And you don't want to mix it, like you would a cake mix, you mix it until the milk and the flour are just blended and it all sticks together. And by using a fork, it adds a little more, you can incorporate a little more air into there. And it's just something that my grandmother always did when she made biscuits. And so, it's just the way I've always made biscuits, and a lot of people use a fork to mix up the biscuits. Now, you can see, this is moist and sticky and so, I'm moving it onto the flour, flour covered pastry board. And then, just by flouring my hands, and I sprinkle a little bit on top, start patting it down. Just pat it down very gently, until you can work with it, so that it doesn't stick to your hands. It's sticking on the ends here, because it didn't have flour, but you don't want too much flour. So, what I kind of do is, just roll it around, make sure my surface is floured, roll it around again. And then, knead it about four or five times. When you're kneading this, all you're doing is, patting it down and rolling it over. And then, when you pat it down again, it should look like one solid piece here. But when you fold it over, if you peel any moisture in there, then you know you might want to knead it one more time. If you knead it too many times, you're going to end up with golf ball biscuits instead of white fluffy biscuits. They're going to end up being little, round, hard things. Once it's kneaded, it doesn't feel sticky anymore, then pat it down to about one-half of an inch. And then, take a biscuit cutter, you can either put a little flour on it or you can use a grease biscuit cutter and cut your biscuits by pushing straight down. Do not twist it, you might want to push it out, but you don;t want to twist the cutter, because that affects the rise of the biscuit. And then, you're ready to just put this directly on, I use a flat iron skillet, and it makes about six biscuits. Now, if there's any flour or a lot of flour on the top of the biscuit. Before you put it onto the skillet, you can do it back and forth in your hands to remove the excess flour. After you've cut out your first three biscuits, you'll want to re-roll the scraps. But don't over-knead it, because it'll make the biscuits very, very tough. And then, you should be able to get three more biscuits for your pan and then, one for the middle. When you're placing them on the pan that you're cooking them in, if you place the biscuits very close together, they're going to be softer and more tender. When you place the biscuits on your flat iron skillet, you place them close together, you're going to have a softer biscuit. By placing them further apart, the biscuits will cook all the way around, it'll be more crisp. But put them in the oven, 450 degrees for about ten to twelve minutes, and what you'll have, is a delicious, quick biscuit, and here I have one. And I've learned to make these from my grandmother and this is actually an apron made out of a flour sac, that my grandmother had whenever she made biscuits. And I like to use it whenever I serve my biscuits. I'm Joy Harris, and that's how you make biscuits quick.


Related Searches

Is DIY in your DNA? Become part of our maker community.
Submit Your Work!