Biscuits are somewhat of a speciality for me, but I’ve made so many terrible batches over the years that I’ve picked up on a few tricks to ensure baking success.

The creaming method:

When a recipe has you cream the butter and sugar together, it’s rather difficult to mash sugar into cold butter, especially without a mess.  I usually leave the butter out on the counter for an hour or two before I start on the recipe (this may vary due to the temperature of the room).  Then instead of using a large fork on the butter and cramping my fingers,  I cut it into a few manageable chunks and use a mixer and my Kenwood chef attachments to do the work for me.

Biscuit cutting:

Rolling out the dough was always the most frustrating part for me because it would always stick to the rolling pin.  The key step to avoid uncooperative dough is to chill it for at least three hours, if not overnight.  Once it’s in a less sticky state, avoid warming it with your hands by touching it sparingly.  Then take a long sheet of parchment and sprinkle flour over it.  Place the dough on end and fold the parchment over it, in half.  Now roll the dough with the rolling pin through the parchment.  This way, the dough will stay cool and not stick.  If it sticks to the cookie cutter, try sprinkling more flour on the surface, or greasing the cutters.

Keeping fresh:

I used to keep biscuits out in my kitchen on a decorative tray, but they would go stale rather quickly.  Now I throw them into a zip-top plastic bag, if I made them for myself.  If I make a batch to share with guests, I use cake storage tins.  The tins are great for transportation and they keep the biscuits fresh and warm.

Did you know?

Baking powder is merely made up of equal parts baking soda and cream of tartar.

-Janel

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