A few weeks ago when I was in New Orleans at a booksellers trade show, I met Belinda Ellis, the author of Biscuits: A Savor the South® Cookbook. I didn’t manage to come away with her book–I was too loaded down bringing home books for Morgan–but I did learn an interesting biscuit trick from her in a biscuit conversation at a lunch. I knew when I got home, I was going to have to try it out, though I also knew I was going to have to wing it because I didn’t have her book. But, I had gleaned the necessary info to give it a whirl.
Here’s the tip.
To make flaky–and I mean FLAKY–biscuits, use a croissant-style technique on them. (See Homemade Croissants.) Hunh. I’d never thought of that! Biscuits, of course, are a quick bread, so taking a croissant technique to them is certainly making them a not quick bread, but hey, I’m not always in that big of a hurry for biscuits. It was too intriguing to not try it out.
The basic idea is to chill the dough, roll it out, fold it over in thirds. Chill again, roll it out, fold it over in thirds, and so on. Several times.
Okay. I wasn’t feeling that patient, plus I didn’t have that much time. I was fixing chicken fried steak, sausage gravy, and mashed potatoes for the girls–plus biscuits. And they were on their way home. So I just did the technique without the chilling steps, folding and re-rolling several times.
I just wanted to see if it made any difference at all.
And you know? IT DID. It changed the texture of the biscuits, making a noticeable difference in flakiness, almost to the point of resembling Angel Biscuits.
I was, by the way, using my basic Quick Mix recipe.
And I had to wonder if it made that much of a difference when I skipped the chilling step, how much of a difference would it make if I did chill the dough in between rolling and folding? Next time, I’ll try that. But in the meantime, I wanted to share this biscuit tip with you.
Because a biscuit tip is not meant to be kept under wraps! BISCUITS ARE TOO IMPORTANT.
You can order Chickens in the Road: An Adventure in Ordinary Splendor now!