Best 4 Tassajaras Flaky Biscuits Recipes
**Tassajara's Flaky Biscuits: A Culinary Journey into Buttery Delights**
In the realm of baking, few things are as comforting and versatile as a flaky biscuit. These golden-brown pillows of joy have a long and storied history, with variations found in cultures across the globe. In this article, we embark on a culinary journey to explore the secrets behind Tassajara's flaky biscuits, a recipe that has delighted taste buds for generations. Along the way, we'll uncover the essential ingredients and techniques that make these biscuits so special, and we'll also present a collection of additional biscuit recipes that offer unique twists on this classic treat. From the classic Southern-style biscuit to savory cheese biscuits and even a gluten-free variation, there's something here for every biscuit enthusiast. So gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave you craving more.
THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
- Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
TASSAJARA'S FLAKY BISCUITS
Provided by Ann Hodgman
Categories project, side dish
Time 40m
Yield 12 to 16 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Combine flours, baking powder and salt. Cut butter or margarine into dry ingredients with a pastry cutter or two knives, or rub gently between hands until pea-size pieces are formed.
- Make a well in the center and add the eggs and milk. Beat the eggs and milk with a fork until smooth. Continue stirring with the fork, gradually incorporating flour until it is all moistened.
- On a floured board, knead the dough just enough to bring it together. Roll the dough into a rectangle 1/2-inch thick. Fold in thirds. Turn the dough a quarter-turn and repeat, rolling and folding. Repeat once more. (The rolling and folding make a flakier biscuit.)
- Roll out the dough again to a 1/2-inch thickness. Cut into rounds with a floured cutter or glass. Place on an ungreased cookie sheet and bake at 450 degrees for 8 to 10 minutes, until the bottoms are lightly browned and the tops slightly golden. Do not overbake.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 96 milligrams, Sugar 1 gram, TransFat 0 grams
FLAKY BUTTERY BISCUITS
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 small biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Butter or line a baking sheet.
- In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
- For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
FLAKY TENDER BISCUITS
These biscuits are light, flaky and tender. So good with breakfast or serve them with strawberries and cream. Only mix the dough until it comes together. I cannot stress enough that this dough should not be overworked and that a light hand is needed. If you end up with a hard and doughy biscuit, you will know to mix the dough less the next time. The credit goes to Joyofbaking.com
Provided by YungB
Categories Breads
Time 30m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
- In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.).
- Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
- Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
- Makes about 12 3-inch (7.5 cm) biscuits.
Nutrition Facts : Calories 370.2, Fat 18.6, SaturatedFat 11, Cholesterol 115.4, Sodium 338, Carbohydrate 41.8, Fiber 1.4, Sugar 0.3, Protein 8.6
Tips:
- Use high-quality ingredients, especially for the butter and flour.
- Keep the butter cold until you're ready to use it. This will help to create flaky layers in the biscuits.
- Work the dough quickly and gently to avoid overworking it. Overworked dough will be tough.
- Chill the dough for at least 30 minutes before baking. This will help the biscuits to rise evenly.
- Bake the biscuits in a hot oven. This will help to create a golden brown crust.
Conclusion:
Tassajara's Flaky Biscuits are a delicious and easy-to-make treat. With just a few simple ingredients, you can create a batch of flaky, buttery biscuits that are perfect for breakfast, lunch, or dinner. The key to making great biscuits is to use high-quality ingredients and to work the dough quickly and gently. Once you've mastered the basics, you can experiment with different flavors and variations to create your own unique biscuits.
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