3. Combining the Dough:
· Create a well in the center of the flour-butter mixture.
· Pour the cold buttermilk into the well.
· Using a fork, gently stir until the mixture is just combined and begins to form a shaggy, sticky dough. There should still be visible bits of butter. It will not be smooth.
4. Forming & Cutting the Biscuits:
· Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle, about ¾-inch to 1-inch thick.
· Use a bench scraper or your hands to perform a “fold and turn”: fold the dough in half, then gently pat it down again. Repeat this process 2-3 times. This builds flaky layers.
· Pat the dough out to a consistent 1-inch thickness. Do not use a rolling pin, as it can compress the dough too much.
· Dip a 2.5 or 3-inch round biscuit cutter in flour and press straight down into the dough. Do not twist the cutter, as this seals the edges and prevents a good rise.
· Place the cut biscuits on the prepared baking sheet, with their sides just touching. This helps them rise upwards.
5. Baking to Perfection:
· Brush the tops of the biscuits with the melted butter. This will promote browning and add flavor.
· Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have doubled in height.
· Let them cool on the pan for a few minutes before serving.
PART 2: Simple Strawberry “Quick” Jelly
see continuation on next page
