![]() Allow to set completely, then serve! (Sugar biscuits will keep several days.) When the biscuits are totally cool, dunk them in the glaze to coat, then place them on a cooling rack so that the excess will drip off. Pour it into a bowl with the sifted powdered sugar and the salt. GLAZE Mix together the 1/2 cup milk and vanilla. Allow to cool completely, then make the glaze. Bake for 16 to 18 minutes, or until barely golden brown. Use a small round biscuit cutter to cut circles of dough, then transfer them to a baking sheet. Gently press into a circle with your hands, then use a rolling pin to roll the dough to about 1/2 inch thick. (You can add a tiny bit more cream if needed. Use your hands to press it into a ball in the bowl (dough will be crumbly) then turn it onto a floured surface. Pour in the heavy cream, stirring gently with a fork until the dough just comes together. Add cold butter pieces, then use a pastry cutter to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs. Sift together flour, sugar, baking powder, and salt. I truly appreciate you letting me know that there is a potential issue. I'm going to try to replicate the recipe tomorrow and make sure I get the same results as I have in the past. Lastly, your biscuits may not have risen because I botched the recipe I posted somehow. This little tidbit is common knowledge for me b/c I've been making biscuits all my life, but I need readers like you to help point out my mistakes when I don't stress important facts like that. Also, the butter can get too warm from your hands during kneading, so you want to make sure that it is ice, ice cold. From my understanding, the cold butter reacts to the heat and the other ingredients which causes air pockets to form thereby causing the biscuits to rise. ![]() I keep my flour in the fridge and even put my butter in the freezer for a few minutes before I plan to make biscuits. ![]() Another reason why they were flat may be because your ingredients weren't cold enough, especially the butter. Did you use self-rising flour? If not, try again and see if that works, and if you don't have self-rising flour, use 2 cups COLD all purpose flour, 3 tsp baking powder, & 1 tsp salt. Thanks for your comment! The original recipe calls for self rising flour which already has baking powder and salt in it. I believe these two ingredients are what makes this recipe different than all others and what takes it over the top. These can be left out, but I don't recommend it. I add two optional ingredients to my biscuits.I've also found self-rising flour doesn't make sky high biscuits. You can also use self-rising flour however if you do, make sure to leave out the baking powder and salt.I like to add brown sugar to my recipe because I believe it pairs better w/ the sweet potato and produces a better flavor than standard sugar.You only need a few ingredients to make these biscuits over the top! Sweetened with a hint of cinnamon and a touch of maple syrup, these beauties are an absolute must for your recipe repertoire. These sweet potato biscuits are thick and fluffy, silky smooth, and downright delicious. Don't twist the Biscuit Cutter: Don't twist the biscuit cutter when making biscuits!!! When cutting out the biscuits, firmly press the cutter down into the dough, but do not twist to release the biscuit! Doing so will seal the edges of the biscuit and will prevent them from rising.Ī basket of sweet potato biscuits won't last long on your holiday table.If worked too much, the gluten will release from the flour, and your sweet potato biscuits will become like little orange hockey pucks. Don't overwork your dough: Once the liquid hits the flour, try to mix your sweet potato biscuits as little as possible.My mama and grandmama always kept their flour in the fridge and popped the butter in the freezer for 5-10 minutes right before making biscuits, just to ensure all of the ingredients would stay niiiiiice and cold. Keep your ingredients ice cold: The small pockets of ice cold butter that swim throughout the biscuit dough will melt in the oven, therby helping to create those delicious flaky biscuit layers everyone loves.There are many different sweet potato biscuit recipes, but the main rules for all southern biscuit making still apply:
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