How To Bake Biscuits In South Africa

Below is How To Bake Biscuits In South Africa

HOW TO MAKE HOMEMADE 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. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall. 

STEP 1: WHISK TOGETHER DRY INGREDIENTS

To start the biscuits put all of your ingredients in a large bowl and whisk them together.

This biscuit recipe uses two chemical leavers: baking soda and baking powder.

These are really going to help the biscuits to rise up in the oven along with the steam. 

STEP 2: CUT IN YOUR FAT

The next step in The Biscuit Mixing Method is to “cut in” the fat into the dry ingredients. This process serves two purposes. The first is to coat the flour in fat helping to reduce gluten development. The second is to distribute little pieces of solid fat throughout the dough which will melt in the oven creating little pockets of flakiness. 

For these biscuits we are using very cold, real, unsalted butter cut into small pieces. Using a pastry cutter, or a fork if you don’t have a pastry cutter, “cut” the fat into the flour until it looks like coarse meal.

STEP 3: ADD YOUR WET INGREDIENTS

At this point, all of the wet ingredients are added into the flour butter mixture. And I want you to pay close attention here. Stir just until the dough is starting to come together. It will seem like there isn’t enough liquid at first and then it will become sticky and shaggy. Be very careful not to over-mix. 

Which flour is best for baking biscuits?

Any southern baker will tell you that to make the best biscuits, you need special flour–specifically, White Lily All-Purpose Flour milled from extra-fine, soft, red winter wheat. Because, it’s low in both protein and gluten, this flour makes baked goods rise higher and come out lighter.