FISH BISCUITS RECIPES

Steps:

• Pre-heat oven to 475F degrees.
• Sift the flour into a large mixing bowl.
• Grate the butter.
• Add the grated butter to the flour.
• Use a fork or spoon to cut the butter into the flour.
• Make a well in the center of the flour. Add the buttermilk.
• Use a wooden spoon to stir ingredients until dough pulls from sides of the bowl.
• Dough will be a bit wet or sticky to the touch.
• Lightly flour your countertop. Turn the dough out onto the counter top.
• Sprinkle dough ball lightly with flour as needed. Fold and shape into a ball.
• Roll the dough ball out into an oblong shape.
• Fold the bottom half of dough up to about the mid-point of the oblong.
• Fold the top half of dough down over the bottom half.
• Turn the dough ball. REPEAT this process four times, rolling, folding, turning.
• Lightly butter a sheet pan for baking.
• Place the rolled out dough onto the baking sheet. Dough should be about one inch thick.
• Use a biscuit cutter to cut the biscuits, but don’t remove them from the sheet of dough.
• Bake the biscuits at 475F degrees for about 10-12 minutes, or until tops are lightly browned.
• Remove biscuits from oven and place on wire rack or folded towel to let cool.
• Brush tops with melted butter if desired.
• Separate the biscuits while still warm and serve immediately.
• Enjoy!

Steps:

• Preheat oven to 500 degrees. Line a baking sheet with a silicone baking mat. (You can also bake the biscuits on an ungreased baking sheet.)
• In a bowl, combine flour, baking powder, and salt. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Pour in buttermilk and mix until just barely combined. It will be a shaggy mass. (Alternatively, you can mix the dough in a food processor: Pulse to combine flour, baking powder, and salt. Add butter and pulse until it resembles coarse meal. Pour in buttermilk through feed tube and pulse until just barely combined.)
• Turn shaggy mass out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push dough away from you, then fold it back over itself. Give dough a small turn and repeat four or five times. (You want to just barely activate the gluten, not overwork it.)
• Using a lightly floured rolling pin, roll out dough 1 inch thick. Using a 3 1/2-inch round cutter dipped in flour, cut out rounds (press cutter straight down without twisting so biscuits will rise evenly when baked).
• Place biscuits on prepared sheet. (If biscuits are baked close together, sides will be tender. If biscuits are baked farther apart, sides will be crisp.)
• Reroll scraps once. Do not simply roll them into a ball; this will create a knot of gluten strands. Instead, place the pieces one on top of the other in layers, then roll out dough and cut out more rounds.
• Bake until golden brown, 10 to 12 minutes. Transfer to a rack to cool just slightly. Serve warm.