Learn the Master Biscuit Recipe; Make It in Red, White, and Blue (2024)
The most festive weekend of the summer is deliciously close. A holiday feeling shimmers in the (very hot) air. Wherever you are, you can sense the excitement and preparation. I've spent most summers of my life up and down the East Coast, and can picture each spot. The ferry to Nantucket is packed with cars full of canvas totes and beach umbrellas. Coastal Maine beaches are covered in striped towels and coolers of watermelon slices. In New York, every restaurant sets out sidewalk tables and chairs. The warm, syrupy, late-afternoon sunlight drenches the streets, turning the city gold.
Whether you have a traditional Fourth of July, complete with beach picnics and burgers on the grill and blueberry pie, or just a relaxing long weekend, today's recipe—one of them, if not all three—is the one you should reach for. If you're going to a potluck or barbecue, it's perfect! If you're watching fireworks on a blanket somewhere, it's perfect! If you're sitting on the couch by yourself watching old episodes of Seinfeld, it's perfect!
Biscuits are simple. Full stop. My friends ooh and ahh over this master biscuit recipe (which I've riffed on in red, white, and blue today, but can easily be adapted to any flavor you like), and they think it must be complicated and tricky to execute. But it's not! Biscuit dough takes a mere 10 minutes to mix up, and another 10 or 15 to bake. To get lofty, tender biscuits with lots of flaky layers, I have a few helpful tips. Once you practice the basic template a few times, you'll feel confident enough to try new variations.
Add any cheese you like! Add fruit! Add spices! Biscuits are so buttery and indulgent while also being delicate and light. They're good for breakfast, lunch, dinner, snacks, and dessert. Everyone loves them. Become a good biscuit baker, and you'll never be at a loss for something homemade to bring to a party.
For Fourth of July, I've made a festive trio of my basic biscuit recipe in red, white, and blue. The basic formula is as follows: 2 cups AP flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons butter, 1/2 cup milk—and the add-in(s) of your choice.
I'm giving you two savory options. The red is a sun-dried tomato and cheddar biscuit with paprika and a touch of cayenne. With crisp cheesy edges and a little spice, it's a good partner for a dinner of burgers and corn on the cob.
Tomato Cheddar Biscuits View Recipe
Ingredients
2
cups (8 1/2 ounces) all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon ground paprika
1/8
teaspoon cayenne pepper (optional, if you like heat!)
6
tablespoons cold unsalted butter
1/2
cup chopped sun-dried tomatoes (not in oil)
1
cup grated cheddar cheese
1/2
cup cold milk
2
cups (8 1/2 ounces) all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon ground paprika
1/8
teaspoon cayenne pepper (optional, if you like heat!)
The white is a goat cheese biscuit. If you want even more of a sharper flavor, add some grated Parmesan. Don't be put off by the goat cheese; it's not a strong flavor, the soft cheese just adds a nice moisture and texture to the biscuits. But if you aren't into it, use fresh mozzarella instead, which I absolutely adore in a biscuit. It melts into gooey, pull-apart strands of cheese while still keeping the buttery layers intact.
Goat Cheese Biscuits View Recipe
Ingredients
2
cups (8 1/2 ounces) all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
6
tablespoons cold unsalted butter
4
ounces fresh goat cheese
1/2
cup cold milk
2
cups (8 1/2 ounces) all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
6
tablespoons cold unsalted butter
4
ounces fresh goat cheese
1/2
cup cold milk
Obviously, I did not neglect dessert. The blue biscuit is slightly sweet with a crunchy sugar topping, dusted with lemon zest. Each bite bursts with juicy summer blueberries. To adjust the master recipe for a sweeter version, just dial back the salt slightly and add some sugar to the dough.
Blueberry Lemon Biscuits View Recipe
Ingredients
2
cups (8 1/2 ounces) all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons sugar + more for sprinkling
zest of 2 lemons
6
tablespoons cold unsalted butter
1
cup fresh blueberries
1/2
cup cold milk
2
cups (8 1/2 ounces) all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons sugar + more for sprinkling
zest of 2 lemons
6
tablespoons cold unsalted butter
1
cup fresh blueberries
1/2
cup cold milk
Fireworks and burgers and beers are nice, but to really celebrate the Fourth of July, there's nothing better than baking three kinds of biscuits and making everyone around you happier because of it.
The basic formula is as follows: 2 cups AP flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons butter, 1/2 cup milk—and the add-in(s) of your choice. I'm giving you two savory options. The red is a sun-dried tomato and cheddar biscuit with paprika and a touch of cayenne.
While the quantity of acid could be fine-tuned, the consistency of milk-based substitutions will be unavoidably thin. Compared to cultured buttermilk, plain milk is watery, making the dough so heavy and wet that it oozes into a puddle, turning the biscuits flat and dense.
*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.
The principal ingredients of biscuit dough are soft wheat flour, sugar, fat, and water. They are mixed with other minor ingredients (such as baking powder, skimmed milk, emulsifier, and sodium metabisulphite) to form dough containing a well- developed gluten network.
in this case, it appears that the biscuit structure is just a lot more stable (structurally speaking) when there's less butter. When you get a lot of butter, you're kind of filling your biscuit with holes, which makes it unable to bear its own weight to rise very far.
The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!).
Because biscuit recipes call for so few ingredients, it's important that every one is high quality—you'll really taste the difference. Catherine recommends splurging a bit on a grass-fed butter or European-style butter (now's the time to reach for Kerrygold!).
High-fat butter, such as Kerrygold Butter, is best. The rich fat from the butter releases water when the biscuits are baking which is what contributes to the beautiful layers and flakiness that we love about biscuits.
Cake flour will give you a lighter, fluffier biscuit, but the outer crust won't have as much bite to it. Conversely, all-purpose flour will provide more bite, but it'll be a drier, less airy biscuit. The solution: Use half cake flour and half all-purpose flour.
Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate for 8 hours to overnight. Preheat the oven to 425 degrees F (220 degrees C).
Knowing that biscuits have a ratio of 1:2:3, that is 1 part fat, 2 parts liquid, and 3 parts flour, by weight, you can use this to make a batch of biscuits, big or small. You can make a batch of biscuits with 100 grams of fat, 200 grams of liquid, and 300 grams of flour.
Usually, this is done by combining flour and cold butter that has been broken down into pieces around the size of a pea, and then folding in a liquid to combine it all together. The biscuit method is used when making short breads like scones, pie crust, and croissants.
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