Biscuits are underdone
Every time I bake my biscuits I have to add 5 minutes at 350 to cook them through properly. The outsides are crusty and it has an excellent flake on the inside but it’s simply not done inside by the time the outsides get a nice crust. I’ve tried lowering the temperature to 475 for 18 minutes, 450 for 20 and still they don’t cook through even so. Every guide I see says to use boiling water for my steam but is the steam maybe too hot, and cooking the outside too fast? Does using boiling water mean the steam is evaporating too fast (10 minutes?) and would using a lower temperature water or rocks make it last longer before it browns? This last point is my current suspicion. Should I raise the rack higher in the oven? Use a parchment liner? I’m using an electric oven with a cast iron pot in the bottom for steam. INGREDIENTS 1 cup boiling water set aside 10 oz all-purpose flour, plus 1/4 cup more for dusting 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon + pinch kosher salt 1 stick (8 tablespoons/4oz) unsalted butter, frozen, Kerrygold 1 cup buttermilk (or half milk half sour cream) Arrange a rack in the middle of the oven and heat to 460 with the small cast iron pan (cookie sheet/pie pan) at the bottom of the oven. Start the kettle for steam Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside. Grate the butter: put some of the dry ingredients in the base of the food processor to prevent sticking. Use the food processor, or grate the frozen butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into 5 to 6 small pieces. Add the butter to the dry ingredients. Use your fingers to sift the butter into the flour and break up any clumps of grated butter. Like a cat playing with yarn. Mix in the buttermilk: Pour in the buttermilk and beat it in with a wooden spoon until the dough comes together and pulls away from the sides of the bowl. Double check the oven temperature. Fold the biscuits: Transfer the dough to a lightly floured surface. Pat the dough into a 1-inch-thick rough rectangle. Sprinkle the dough with a little more flour, if needed. Fold the dough in half from top to bottom, then pat it back down into its original shape. Repeat with the folding and patting, alternating folding from each side, the bottom, and the top until you have completed a total of 8 folds. At the end, the dough should be a little springy to the touch. Pat the dough into a 1-inch thickness. Cut into rounds. Refold and pat down the excess dough and cut more as needed. Gently pat the excess dough into the round cutter for the last biscuit. Should make 6 Arrange the biscuits in a 10-inch cast iron skillet so that the biscuits touch each other, but not the sides of the pan. Put the skillet in the oven Add boiling water to the bottom of the oven increase the oven temperature to 500°F. Bake until the biscuits are golden-brown, 15 to 18 minutes. Check the oven thermometer. 500 may be more like 525. Once they’re risen and golden, reduce the heat to 350 and cook 5 minutes more Remove the skillet from the oven and immediately remove the biscuits from the pan to a clean tea towel. submitted by /u/sexmountain [link] [comments]
Every time I bake my biscuits I have to add 5 minutes at 350 to cook them through properly. The outsides are crusty and it has an excellent flake on the inside but it’s simply not done inside by the time the outsides get a nice crust.
I’ve tried lowering the temperature to 475 for 18 minutes, 450 for 20 and still they don’t cook through even so.
Every guide I see says to use boiling water for my steam but is the steam maybe too hot, and cooking the outside too fast? Does using boiling water mean the steam is evaporating too fast (10 minutes?) and would using a lower temperature water or rocks make it last longer before it browns? This last point is my current suspicion.
Should I raise the rack higher in the oven? Use a parchment liner?
I’m using an electric oven with a cast iron pot in the bottom for steam.
INGREDIENTS
1 cup boiling water set aside
10 oz all-purpose flour, plus 1/4 cup more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon + pinch kosher salt
1 stick (8 tablespoons/4oz) unsalted butter, frozen, Kerrygold
1 cup buttermilk (or half milk half sour cream)
Arrange a rack in the middle of the oven and heat to 460 with the small cast iron pan (cookie sheet/pie pan) at the bottom of the oven. Start the kettle for steam
Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside.
Grate the butter: put some of the dry ingredients in the base of the food processor to prevent sticking. Use the food processor, or grate the frozen butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into 5 to 6 small pieces. Add the butter to the dry ingredients. Use your fingers to sift the butter into the flour and break up any clumps of grated butter. Like a cat playing with yarn.
Mix in the buttermilk: Pour in the buttermilk and beat it in with a wooden spoon until the dough comes together and pulls away from the sides of the bowl.
Double check the oven temperature.
Fold the biscuits: Transfer the dough to a lightly floured surface. Pat the dough into a 1-inch-thick rough rectangle. Sprinkle the dough with a little more flour, if needed. Fold the dough in half from top to bottom, then pat it back down into its original shape. Repeat with the folding and patting, alternating folding from each side, the bottom, and the top until you have completed a total of 8 folds. At the end, the dough should be a little springy to the touch.
Pat the dough into a 1-inch thickness. Cut into rounds. Refold and pat down the excess dough and cut more as needed. Gently pat the excess dough into the round cutter for the last biscuit. Should make 6 Arrange the biscuits in a 10-inch cast iron skillet so that the biscuits touch each other, but not the sides of the pan. Put the skillet in the oven Add boiling water to the bottom of the oven increase the oven temperature to 500°F.
Bake until the biscuits are golden-brown, 15 to 18 minutes. Check the oven thermometer. 500 may be more like 525. Once they’re risen and golden, reduce the heat to 350 and cook 5 minutes more Remove the skillet from the oven and immediately remove the biscuits from the pan to a clean tea towel.
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