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“The reason I do this is because if I didn’t spray my surface, as soon as I put that wet dough down, it’s going to pick up all of that flour.” As you begin to shape the dough, make sure it is always moving and rolling without sticking. “The flour sticks to wherever I sprayed,” Hall says. Spray the work surface where you’ll roll the biscuits with cooking spray, and then dust it with flour. Don’t pour all the liquid into the dry ingredients at once pour half and stir, then add more a bit at a time as needed until the dough is tacky but not too wet.ĥ. “The reason I say about one-and-a-half cups is that if you’re in the South and it’s humid, your flour takes on humidity and moisture,” Hall says. Be flexible with the amount of liquid ingredients. “If your butter is sticking, needs to go back in the fridge,” Hall says.Ĥ. If your butter is soft, it will melt, and your biscuit won’t be tall and beautiful and delicious.” Then gently toss the butter into the flour with your hands and pinch the pieces to mix the proteins of the flour into the fat of the butter. “When you keep it cold, the steam from the butter puffs up in the oven when it hits that high temperature. “The reason you want cold butter is because butter has water in it,” Hall says. Grate cold butter into the flour with a box grater to make uniform pieces of butter, and before grating, drop the entire stick together with the flour to coat it for a safer grip.

If you don’t have full-fat buttermilk, blend together whole milk and full-fat sour cream as a substitute.ģ. This mixes the fat into the liquid for even distribution throughout the batter. Blend the buttermilk and lard or shortening together with an immersion blender. Do the same with measuring spoons of baking powder or soda.Ģ. “The reason I do this is because I want to have exactly one cup-not a cup and a teaspoon,” Hall says.

Use a smaller cup or a spoon to pour the flour into the measuring cup, and then level the top with the back of a knife or a bench scraper. Instead of a sifter, Hall prefers a whisk to aerate the flour.

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Get the full recipe: /recipe/carla-hall-makes-biscuitsĪ post shared by Garden & Gun on at 1:13pm PSTġ.

#CARLA CHEF FOOD NETWORK TV#

The irrepressible chef and TV personality shares her go-to recipe-plus eight great tips-for can’t-miss biscuits.

Carla chef food network