The Secrets to Wonderful Martha White Biscuits
Biscuit-making is an art well worth mastering. And there's really nothing difficult about it. The Martha White Kitchens have helped generations of Southern cooks master the technique with these easy steps.
- Stir the flour before measuring to fluff it up which will help make the biscuits light and fluffy. Use a dry measuring cup – the ones that come in a nested set. Measure the flour by lightly spooning it into the cup and leveling off with a straight edge spatula or knife.
- Cut in shortening with a pastry blender or fork until the mixture looks like coarse crumbs. "Cutting in" distributes bits of shortening throughout the flour before liquid is added. As the biscuits bake, the shortening melts in pockets which produce the tender, flaky layers. For extra flaky biscuits, leave the shortening in larger-pea-size chunks. Lard or butter may be substituted for shortening.
- Mix by making a well in the dry ingredients and adding the liquid all at once. Stir with a fork only until a soft ball of dough forms and leaves the sides of the bowl. The dough should be soft. If dough is dry, add an additional 1 to 2 tablespoons milk. Using buttermilk instead of milk will give the biscuits a tangier flavor and moister texture.
- Knead by turning the dough out onto a floured surface or pastry cloth. Roll dough around to lightly coat it with flour. Knead gently and just enough to form a smooth ball, 10 to 12 times. The technique for kneading biscuit dough is much more gentle than kneading yeast dough. Overkneading will make biscuits tough.
- Roll dough with a rolling pin to an even 1/2-inch thickness. Biscuits will double in height during baking. You may want to experiment with the thickness of the dough depending on your preference for thick cakey biscuits or thinner crisp ones.
- Cut with a floured cutter. Push any leftover dough scraps together, gently reroll and cut.
- Bake in a preheated oven on a shiny, lightly greased baking sheet for a golden crust. Dark cookie sheets absorb heat and cause the biscuits to over-brown on the bottom. For crusty sides, place biscuits 1-inch apart. For soft sides, place biscuits close together. Brush hot biscuits with melted butter, if desired.