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Recommended Browser Downloads: A dark pan tends to burn more quickly than a light one, so be careful if baking in iron or dark pans. A round pan is preferred to a traditional cookie sheet for soft-edged biscuits because it allows the biscuits to snuggle closer together. The pan should accommodate the number of biscuits. Oversized or deep-rimmed pans slow the browning of the biscuits because the hot air takes longer to reach the biscuits.


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  • Placing biscuits close to each other keeps the sides from browning, making the biscuits more tender, and they prop each other up. Separating them on the pan makes a crisper biscuit, with the biscuits spreading and becoming thinner. Using an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet keeps them tight enough together so that they help each other rise and keep from browning. Southern flour is different than other flours, including national flours. Because it is lower in gluten to begin with, it clumps together more easily, and makes a more tender biscuit than other flours.

    Certain brands of Southern flours, such as White Lily Flour and Martha White, are made exclusively from soft wheat and contain closer to nine grams of protein per cup. This is an impressive biscuit, light and tender, capable of convincing anyone that the cook was born holding a biscuit bowl. Make a deep hollow in the center of the flour with the back of your hand.

    Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping. Lightly sprinkle a board or other clean surface with some of the reserved flour.

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    We used those flexible plastic cutting boards Turn the dough out onto the board and sprinkle the top of the dough lightly with flour. We used the plastic boards to fold, rather than our hands, Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Brush off any visible flour from the top. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.

    Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly.

    If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the top of the biscuits with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly.

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