Whether used as a vessel to deliver jam, honey or sausage and apples or gobbled as is, biscuits epitomize the Southern table. The process is similar to making scones and pie doughs: Dry ingredients are combined, fat is cut into the flour, and then the liquid is added. The challenge lies in keeping biscuits light and flaky–yet heavy enough to hold their shape and rise rather than flattening out while cooking. Using soft wheat flour is key, as flour needs enough gluten to hold the structure but not so much that it becomes tough. As for the butter, grating it into the dry mixture means less handling of the dough. Since butter’s liquid evaporates during baking to produce airy pockets and layers, smaller clumps are ideal.
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