Bacon Green Onion Biscuits Recipe (2024)

FAQs

What is the secret to biscuits? ›

Use Cold Butter for Biscuits

When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

For light and fluffy biscuits, steer clear of any flour made from 100% hard red wheat; this style is relatively low in starch and high in protein, readily forming gluten in a high-moisture dough. That's great when it comes to making chewy breads and pasta, but bad news for light and tender biscuits.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid.

White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast. If I'm using yeast I use King Arthur flours.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.

Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits).

What is the secret to high rising biscuits? ›

Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit. Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.

But to get the rise you want without killing the tang (which would be the result of too much baking soda), you'll need to incorporate baking powder as well, taking advantage of the delayed double-action to add even more levity. Combining the two leavening agents produces a biscuit that is both light and tangy.

Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.

This flour has too much protein to be used well in cakes, cookies, biscuits and pie doughs. all-purpose flour – this flour has plenty of gluten developing protein (10-12%), but not as much as bread flour, which makes it more suitable for many cakes, cookies, biscuits and pie dough.

One round of folding may be enough, but you can repeat this process one or two more times, if desired. Simply turn the dough 90° (quarter turn), pat the folded dough out into a rough rectangle or square once more, and fold again. Folding in thirds is common, but it's not the only way.

A word of advice: Start with good ingredients. Biscuits, like many breads, only use a few ingredients so you'll really taste each one. Choosing good-quality butter, milk, and flour will pay off in the flavor of the end result.

If these are American style biscuits, there's the taste of salt, the flavor of butter or other fat that gives the biscuit character, and then the crunchy, crumbly and soft textures of the thing.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.