Biscuits

Made biscuits again tonight. Instead of frozen butter, I used shortening - the other recipe was soooo rich.

And you know what? I like the biscuits with shortening better.

I also used about 1/2 teaspoon of Tony Chachere's and a slight teaspoon of kosher salt. I think next time I'll use a full teaspoon of salt and 1/2 teaspoon of Tony's. For some reason the new biscuits don't seem so salty.

I have noticed that you can tell if they're going to be good biscuits by how they rise - my fluffiest biscuits rise and lean to one side because they're so high they can't support their own weight.

But the tops still don't look like the biscuit tops at my grandmother's or KFC. Hmm.

So here's my new recipe. All of the procedures are still the same, with the addition of the "envelope fold" when kneading.

2 cups flour
1 Tablespoon sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon Tony Chachere's Original Creole Seasoning
1/2 cup shortening, frozen and cut into cubes
1 egg
3/4 cup buttermilk
3 Tablespoons unsalted butter, melted for tops

I think next time, instead of using the 1 1/2 inch round cookie cutter, I might cut the dough into squares and see if that doesn't improve the appearance.