Even after cooking and baking for over.. yes over many years - ok 40 years plus I've learned something new!
After measuring the 4 cups into a bowl they say to lightly fluff it with a fork - not sifting it or over beating it - just a light fluff. I was shocked to see I had almost 3/4 of a cup extra! In fact I was so shocked I re-measured it.
So I gently put together the ingredients for my biscuits - not over mixing anything.... gentle mixing
that's the key to light and fluffy biscuits and of course cold butter. I know some recipes use shortening - but I just don't use that stuff...
This recipe used a very hot oven - 500F for 10 minutes!
and they came out light and fluffy!
4 cups of AP flour ( measured and then fluffed and re- measure to 4 cups
1/2 cup cold butter cut into small piece.
Blend butter and flower together with a pastry blender until the butter is in small bits.
6 tsp baking powder (I did the same thing measuring the Baking Powder - fluffed it out)
1 tsp salt
Mix this all together - lightly :)
3/4 cup of milk
3/4 cup of buttermilk
Gently bring the dough together until it is just mixed together.
Put on a lightly floured surface and gently form so you can lightly roll it out.
Lightly rolling means using almost no pressure - just a little bit to shape it up and so it's about 1/2 inch thick.
Cut into circles and bake at 500 for 10 minutes.
Hope you see a difference on how light and fluffy these biscuits are!
They got Mr. SweetArt's approval!