December 19, 2020 - 9:39am
Doughy Biscuits
Hi All,
I've been working with a Biscuit recipe for about a month now. The recipe is Basic Southern Biscuits, from the book Southern Biscuits by Nathalie Dupree and Cynthia Graubart. The recipe follows:
- 2 1/4 cups of Bob's Red Mill Unbleached White Fine Pastry Flour (a soft flour)
- 8 tbs butter
- 2 1/2 tsp salt
- 3 1/3 tsp baking powder
- 1 cup of milk
The directions are:
- Heat the oven to 425 degF
- Mix ingredients
- Incorporate butter by hand, 1/2 tbs at a time
- Add the milk.
- Form the dough. The dough is shaggy.
- Bake in the oven for 20 minutes
From the outside, the biscuits look very flaky. But, when I open them, the inside is doughy, instead of flaky. What do I need to do to have flaky biscuits?
Thanks!