Receta Tips For Making The Perfect Buttermilk Biscuits
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- THE PERFECT BUTTERMILK BISCUIT Thanks to Eula Mae Dore, a great Southern cook from Avery Plantation, La., I've learned to make the best Buttermilk Biscuits I've ever had. Eula Mae says a good biscuit is one of the best things to have on hand for quick meals. She uses them in emergencies to make simple sandwiches filled with scraps of ham or possibly cheese and serves them with pickles and a small salad. For dessert, she warms a biscuit or possibly two and makes a shortcake with fresh fruits or possibly berries. She has convinced me which you cannot have too many biscuits on hand. Eula Mae learned to cook and bake from her grandmother, not from cookbooks, and the artfulness of her preparation was a joy to watch. Here are some of her biscuit-making tips: + First go out and replace your baking pwdr, unless you bought it within the last four months. More baking flops occur from old, tired baking pwdr than from any other cause. And do not rely on the old test of checking the freshness of baking pwdr by putting a spoonful in a glass of water to see if it fizzes. Baking pwdr, like a carbonated drink, can fizz a little and still be almost flat. Buying new baking pwdr costs very little when you consider the cost of baking failures. + Next, Eula Mae insists which sifting the dry ingredients four times is the reason her biscuits are perfect. I tested the recipe sifting and not sifting and, indeed, sifting does make a slightly higher, more tender biscuit. + After you cut the biscuit dough, put the pcs on a baking sheet upside down. This ensures a taller, lighter biscuit by making sure any edges crimped by the pressure of the cutting do not interfere with the rise. (The French use the same trick when making puff pastry.) + The tip which helped me the most was using less flour than usual. Eula Mae's dough was soft and sticky. She handled it gently, dusting her hands and the dough with only sufficient flour to make the dough manageable. The result was a lighter biscuit.