![]() Add the cold butter cubes and toss to coat. In a large mixing bowl, whisk together both flours, the fine sea salt, baking powder, sugar, and baking soda. Position a rack in the middle of the oven and preheat the oven to 375☏ (190☌). ¾ pound (3 sticks/340 g) cold unsalted butter, cut into ½-inch (1.5 cm) cubes, plus 4 tablespoons (57 g) unsalted butter, melted, for brushingįlaky sea salt, such as Maldon, for sprinkling Use any leftover biscuits for lunch or breakfast sandwiches or to make Southern Party Mix.ġ½ cups (188 g) cake flour (not self-rising)Ĥ cups (500 g) unbleached all-purpose flourģ½ teaspoons (15 g) baking powder, preferably aluminum-free Never twist the cutter the biscuits will have more loft if you don’t compress and seal the edges. How you punch out the biscuits is also important. For this recipe, you fold and stack the dough to create the flaky layers. Your hands and eyes are your best tools as you mix the dough. To learn the feel of the biscuit dough is a skill that requires experience, but anyone can become a biscuit master if they are willing to put in the practice. Flaky Butter Biscuitsīiscuits are an icon of Southern baking, and some say it takes a lifetime to learn to make a really good one. After they’re cut and on the baking sheet, we brush them with melted butter and a dusting of sea salt before popping them in the oven for 25 minutes.Įxcerpted from Cheryl Day’s Treasury of Southern Baking by Cheryl Day (Artisan Books). I completely defer to Cheryl for rolling out the biscuits-she’s the expert, and I can’t recall anytime in the last 20 years that I’ve even seen a rolling pin much less used one. Just push the cutter straight down then straight back up.” ![]() That seals off the layers we made by folding the dough and then the biscuits won’t rise. “When you use the biscuit cutter, don’t twist it. “Next we roll it out to about 1-inch thick and start cutting biscuits,” said Cheryl. Yes, your hands will be covered-it’s one hundred percent hands-on, messy, and fun. It’s all about folding the ingredients with the heels of your hands, smearing and turning the dough, again, making sure it all stays cool. Then with our hands, mix the buttermilk little by little until all two cups are gone, and there’s no more dry flour. Once the butter is mixed in various sizes throughout the flour, Cheryl explains we add buttermilk by making a well in the center of the ingredients and pouring some of the buttermilk into it. Watch Video: Making Biscuits with Cheryl Day of Back in the Day Bakery: Pressing the dough Cheryl was so kind in taking time out of her day to entertain my New Year’s resolution of learning to make in the former Starland Dairy general store. They’re fluffy, buttery and delicious, and you can make them at home, too. ![]() Recently, I had a crash-course lesson in learning how to make Cheryl Day’s Flaky Butter Biscuits - it’s the same recipe used at her iconic Back in the Day Bakery, 2403 Bull St. This year, I’m learning to bake as a way of connecting with positive things from the past that can also support new goals for the future. I’ll never have time to prepare all the food like my grandmother, but I want to be more grounded and better connected with some of the food I do eat. Her anecdotes woven throughout the recipes speak to me like whispers from childhood in which my grandmother made cookies, pies, biscuits, chicken dinners and more on the family farm in southern Indiana. I have a copy of “Cheryl Day’s Treasury of Southern Baking,” and yes, it’s a cookbook, but it’s so much more. It’s a time of being hopeful about the blank slate of a new year and optimistic about unknown people, places and opportunities.Īs musician and journalist, I spend a lot of time on the road, rarely cooking for myself. The last week of December encourages us to release all that didn’t serve us and focus on fresh goals and intentions. Watch Video: Back in the Day Bakery owner Cheryl Day on how to make a Southern biscuit ![]()
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