![]() Twisting it can "seal" the edges of the biscuits, and they won't rise properly. When you're cutting biscuit rounds from the dough, press down and lift back up without twisting the cutter. Stick with a spoon or spatula for mixing the dough, and don't go beyond 15 stirs. Plus, overworked dough is more prone to breakage and crumbling, so the biscuits won't have the structural appeal that they should. Using your fingers to handle the dough will cause the butter to warm up, reducing its textural effectiveness. Don't overhandle the dough: Tempting though it may be to knead the dough again and again with your hands, resist that urge.Putting butter in the freezer keeps it as cold as possible before the baking process begins, and because frozen butter also has a more solid texture, it becomes far easier to grate (and easier to mix with flour). Room-temperature butter won't release the same amount of steam, so you won't get the flaky layers that most biscuit enthusiasts crave. Keep the butter cold: We've already explained the importance of cold butter for biscuits, but it's worth repeating.Remove the biscuits from the oven and, while they're still warm, brush them with melted butter. Bake for 12 minutes, or until the biscuits develop a light-brown color. Place the dough rounds on a jelly roll pan lined with parchment paper (or greased with butter). Use a round cutter (2 1/2" is a good size-make sure that you flour it!) to cut the dough into as many biscuits as you can. At the end of the fourth rollout (you should have a 9" x 5" rectangle), roll the rectangle one more time until it's 1/2" thick. Fold the dough in half (short end to short end) and roll into another 9" x 5" rectangle. Next, rub a light layer of flour onto a rolling pin and use the pin to roll the dough into a 9" x 5" rectangle that's 3/4" thick. Sprinkle enough flour over your counter to give it a light coating, then turn the dough out onto it, lightly dusting the top of the dough with more flour. If the dough is sticky at the end of this step, then you're on the right track. Use a wooden spoon or a rubber spatula to stir the dough 15 times this number of stirs incorporates the buttermilk without over-mixing. Stir into crumb mixture just until moistened. Cut in shortening until the mixture resembles coarse crumbs. Once the dough has chilled, remove it from the fridge, make a well at the center of the dough, and add the buttermilk. In a large bowl, combine the first 5 ingredients. Put the bowl in the fridge, and allow it to chill for 10 minutes. Then toss the grated butter with the flour in a medium-sized bowl. When you're ready to bake, get a stick from the freezer, and use the large holes of a box grater to grate the butter. It takes a few hours to freeze, so work that into your set-up plans before you start making the biscuits.
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