They aren't necessary for making biscuits, but they sure help and are fun to use. > The biscuit cutter, which resembles a taller version of a cookie cutter, was invented in 1875 by Alexander P. Corriher, a native Georgian who is something of a legend in the culinary world, has devised a clever workaround for people who want Southern biscuits but can't find White Lily self-rising flour: Mix together a national brand of self-rising flour with cake flour (which has very low protein) and add some baking soda. Winter wheat has less protein than spring wheat, which means baked goods made from it are softer and lighter than those made from other brands. > In the South, biscuits are usually made with White Lily brand flour, which is made from soft winter wheat. > Self-rising flour, which is essential in many Southern biscuit recipes, is flour with baking powder mixed into it, along with a couple of phosphates. But as with all good rules, there is an exception: Angel biscuits are made with baking powder, baking soda and yeast. > Biscuits are leavened with baking powder or both baking powder and baking soda. The dry and wet ingredients in biscuits are always mixed just until they come together to form a ball. > As with pie crusts and bread, the more you work a biscuit dough the tougher the results will be. This experience has given me insight into certain biscuit facts: Recently, I made dozens of biscuits in an assortment of styles, sizes and textures. The best part, though, is smelling them as they cook, with the anticipation of biting into them when they are still warm enough to melt butter and soak up jam or honey. They are fun to make as well, and not too hard. They're warm, flaky, steamy, soft, rounded, fragrant, buttery, golden, glistening and immensely satisfying.īasically, they are everything you could ever want in a breakfast bread, a luncheon carbohydrate or even a dinner roll. Talking about biscuits can get downright sensual.
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