This will only take about 10-15 seconds of stirring. You want to stir the milk into the flour mixture just until it is combined. The more the gluten structure develops, the tougher the biscuits get. Gluten is necessary to hold the structure of these biscuits, but you want to control how much it develops. Once the milk is added into the flour mixture and stirred, the gluten structure starts forming immediately. Using cold butter and milk is key to get rapid evaporation and steam once the biscuits hit the oven.īaking Tip: When making a recipe that calls for cold ingredients, leave them in the refrigerator until right before you need to add them.
In addition to the baking powder, the steam created when the water in the butter and the milk start to evaporate is what really helps the biscuits to rise. If you are serious about baking it might be worth the small investment of a basic kitchen scale to very accurately measure your ingredients. The most accurate way to measure your flour would be to use a scale. The proper way to measure flour by volume is to fluff the flour up with a spoon or a whisk before measuring, lightly spoon it into the measuring cup without packing it down, and level it off. Because most Americans measure by volume (using a measuring cup instead of a scale) to measure their ingredients, it is so easy to accidentally pack too much into the measuring cup. Probably one of the most common baking errors is the way in which flour is measured. Tips for Success in Making Fluffy Self-Rising Flour Biscuits Measure Your Flour Properly Stir and let stand for 5 minutes before adding it to your dough. Put 1 tablespoon white vinegar or lemon juice in a liquid measuring cup and add enough milk to the measuring cup until it measures 1 cup. You could also use a non-dairy milk if you prefer, just be aware that it will alter the flavor.īaking Tip: If you want your biscuits to have the tang of buttermilk, but you do not have any on hand, you can easily make a substitute! Skim milk will produce a biscuit that is less rich in flavor, while biscuits made with whole milk will taste heartier. If you do not have any on hand or do not prefer buttermilk you can definitely use any other kind of milk. I personally love the tang that buttermilk brings to biscuits. Both kinds of milk will work!īecause buttermilk is cultured, it has an acidic quality to it. These self-rising flour biscuits can easily be made as plain biscuits or buttermilk biscuits. * See the notes section of the recipe for the exact quantity.īaking Tip: Every stick (4 oz) of butter contains roughly the equivalent of 1/4 teaspoon of salt. If you do not have salted butter on hand, no problem! You will just need to add additional salt into your dough. Salted butter will do the trick to finish flavoring the biscuits. While the self-rising flour does have salt in it, there really isn’t enough to flavor these biscuits properly. The only difference between salted butter and unsalted butter is the addition of salt. In order to keep this recipe as simple as possible with very few ingredients, salted butter is used. All you need to do is to replace the self-rising flour with all-purpose flour, baking powder, and salt! * See the notes section of the recipe for the exact quantities.īaking Tip: Every cup of self-rising flour contains roughly the equivalent of 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. If you do not have self-rising flour on hand you can still make these biscuits. The salt in the self-rising flour helps to flavor the biscuit but also helps to strengthen the gluten structure. The chemical leavening ingredient, baking powder, in the self-rising flour is what helps the biscuits to rise. If you read my post last week about self-rising flour, then you know that self-rising flour combines three ingredients into one: all-purpose flour, baking powder, and salt! This is the reason this recipe has so few ingredients. The key ingredient in these super easy drop biscuits is self-rising flour. Ingredients in Self-Rising Flour Biscuits Self-Rising Flour
Think they’re too good to be true?! They aren’t! I promise! Just scoop them into a pan and bake! This means you also don’t get your counter all sticky and dirty with biscuit dough and flour. These are also “drop biscuits” meaning that you do not roll and cut them out. And just like that, you have a buttery biscuit dough ready to hit the oven!
Salted butter is cut into self-rising flour before being mixed with milk or buttermilk. These biscuits only have 3 ingredients in them. Self-Rising Flour Biscuits are the easiest biscuits you will ever make! The dough for these drop biscuits comes together in less than 10 minutes and uses only 3 ingredients: self-rising flour, salted butter, and milk or buttermilk!
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