I remember my very first Biscuits, they were flat and oily. Of course, I wasn’t good at baking then, I’m not perfect now, but did learn that baking is a delicate technique, have one thing wrong and it all collapse.
Biscuits are almost everyone’s favorite, so you can imagine how disappointed I was when my biscuits had no layers.
I’m going to share few tips I’ve learned when baking Biscuits:
1 – The butter should be cold.
2 – The milk or buttermilk should be cold.
3 – When adding the wet ingredients stir with a spatula.
4 – Do not over mix, 7 – 10 seconds of mixing with spatula is enough.
5 – Make sure your working surface is cold or at least not warm.
6 – Don’t twist your way in the dough with the cutter.
7 – When placing biscuits on the baking sheet, let them kiss gently.
8 – Use the exact temperature suggested in the recipe.
The recipe I’m posting will make 6 medium size biscuits.
2 cups all purpose flour
3 teaspoons baking powder
Pinch of salt
Pinch of sugar
2 tablespoons yogurt
1/2 cup milk (depending on your flour you may need less, so start with 1/4 cup)
100 gm butter
1 egg beaten with two tablespoons of water, to brush the biscuits
– Preheat oven to 400F/200C/Gas mark 5.
– Whisk flour with baking powder, salt, and sugar.- Add butter and quickly rub it with flour mixture until you get a coarse meal
texture.- Mix milk with yogurt and pour it on the flour, butter mixture. Stir with
– Transfer dough to lightly floured work surface, pat the dough until it’s about
an inch thick. Use the biscuit cutter or a glass.
– Place the biscuits close to each other on the baking tray, kissing gently.
Brush biscuits with egg and water mixture.
– Bake them on the middle rack, for 15-16 minutes, or until the biscuits are