Buttermilk Biscuits!

My B-milk biscuits keep turning out more grainy than velvety smooth. Am I kneading to much with to much flour on my work surface or am i just an idiot or what?

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Blue Point-Chef

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[Katherine]

I'm not sure what you mean by "grainy", but I would never do anything that could be called "kneading" to biscuits. Add the liquid, just enough to bind the dough, dump it onto a floured surface, pat with flour, and shape or roll. Cut them and bake.

Here is a recipe I use almost every day. Never 'knead' biscuit dough and use a soft winter wheat such as White Lily. You almost Never go wrong.

* Exported from MasterCook *

My Buttermilk Biscuits

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast And Brunch

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups self-rising flour
White Lilly preferred
1/4 teaspoon salt
1 tablespoon sugar
1/8 teaspoon baking soda
3 tablespoons shortening
1 cup buttermilk, plus 1/4 cup if needed -- or
1/2 cup whipping cream -- plus
3/4 cup buttermilk
1/2 cup flour -- for shaping
2 tablespoons butter -- melted

1. Preheat oven to 475° F. Spray an 8-inch round pan with non-stick cooking spray.
2. Combine self-rising flour, salt, sugar and baking soda in a medium mixing bowl. Add shortening, cut into small pieces. With clean hands work the shortening into the flour. Mixture will take on a slight yellow hew and resemble coarse meal. Add buttermilk, mixing with a wooden spoon just until it holds together. Let stand about 3 minutes. Dough will be wet.
3. Spread about a quarter cup of flour onto your work surface (I use a wooden board) Dump the wet dough onto the flour, sprinkle some over the top to coat it. Lightly press the ball flat into a round, using well floured hands. Cut out biscuits, do not twist cutter, and place in the prepared baking pan. I use a well seasoned cast iron pan. Repeat making sure all biscuits touch so they rise UP and do not spread out.
4. Brush biscuits with melted butter and bake in upper center of oven until lightly browned, about 10 to 12 minutes. Cool for 1 to 2 minutes in pan. Cut biscuits apart and butter the biscuits while they are hot.

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[m brown]

I find in having to use ap flour, adding starch and powdered sugar equals a smooth biscuit. for cobblers or short cakes I use heavy cream in place of the milk. mmmmmmmmm