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Heard my aunt say she never measures flour for biscuits, changed my whole approach
I always followed recipes to the letter. Measuring cups leveled off, scales zeroed out, the whole thing. Last Thanksgiving I overheard my aunt telling my cousin she just scoops flour straight from the bag with a coffee mug for her buttermilk biscuits. I thought she was crazy. But her biscuits always come out tall and flaky while mine are hit or miss. So I tried it last weekend. Just scooped flour like she said, added buttermilk until it felt right, and patted the dough out by hand without rerolling scraps. They came out the best I ever made. Kind of made me wonder how many recipes are just guidelines and the real secret is feel. Anyone else loosen up with baking after years of being strict?
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felix_hayes644mo ago
Fold and pat the dough more than you think, stops it getting tough.
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wells.karen4mo ago
Wait, did you try letting it rest in the fridge for like 20 minutes first? That worked way better for me than just folding more.
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patriciah514mo ago
My grandmother used to make pie crust every Sunday for like 40 years straight, and she always said the same thing about folding dough. She had this old wooden rolling pin with the handles that would squeak, and she'd fold the dough six or seven times even if it was already looking perfect. I remember once I asked her why she bothered with all that extra work when the recipe said to just fold it three times. She just laughed and said you can't rush a good pie, and that the folding pushes the butter into layers. Then she'd pat it flat again with her hands before rolling it out, just like you're describing. I swear her crust was always flaky and never tough, so I trust that method over anything else.
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