Recipe Station

1. Biscuits are forgiving.

And so are the people you bake them for. No matter what kind of biscuits you make, they will almost assuredly turn out — even if they don't look exactly like the picture in the recipe.

2. It's worth it to use quality ingredients.

Because biscuits use very few ingredients, the quality of flour, fat, and liquid matters more. Choose a premium flour, like White Lily or King Arthur, and a good, flavorful buttermilk, cream, or yogurt. My rule of thumb is use the local brand from your area. And for goodness sake, use a great-tasting, high-quality butter or shortening.

3. Cold — ever colder — butter is key.

The colder the butter, the flakier the biscuit. Always make sure your butter or whatever fat you're using is well-chilled right before using.

4. Don't overwork the dough!

Work the dough just enough to bring it together. You want little pockets of butter or shortening in your dough so your biscuits will be high and flaky. Cut the biscuit dough once, no more than twice, and bake.

5. Make sure your oven is hot.

A hot oven with cold butter or shortening creates biscuit magic. A temperature of 400°F to 450°F is optimal for biscuits tender on the inside and a bit crispy and golden on the outside.

6. Finish with butter (or cream).

I confess, I like a little butter brushed on top. It gives a great shine and helps biscuits brown evenly. A swath of cream gives a golden touch, too.

There are also some tools to invest in if you're going to be making biscuits on a regular basis.

• A set of stainless steel round biscuit cutters, like this one from Ateco.
• A solid wood rolling pin; I prefer the dowel rod kind, like this version from J.K. Adams, for easier maneuverability.
• A 12-inch cast iron skillet; Lodge makes a reliable and affordable version.

Take a look at this video to see how to perfect your baking technique.

Source: Ktchn