Little Ola's Biscuits
Buttery and flaky biscuits.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Biscuits in the United States trace their roots back to hardtack, a simple flour and water biscuit brought over by European settlers. Over time, these evolved with the addition of fats like butter and lard, becoming softer and more flavorful. Southern cooks, particularly African American cooks, refined biscuit-making techniques, leading to the light, flaky biscuits we know today. "Little Ola's Biscuits" is a contemporary take on this classic, likely named after a beloved family member known for their biscuit prowess.
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Biscuits hold a prominent place in American, particularly Southern, culinary culture. They are often associated with comfort food, family gatherings, and Southern hospitality.
Southern Staple
Biscuits are a quintessential part of Southern cuisine, served at breakfast, lunch, and dinner. They are often paired with gravy, fried chicken, ham, or jam.
Family Traditions
Biscuit-making is often passed down through generations, with each family having its own secret recipe and techniques.
Comfort Food
Biscuits are considered a classic comfort food, evoking feelings of warmth, nostalgia, and home.
Sunday Supper
Biscuits are commonly featured at the traditional Sunday supper, a large meal enjoyed with family and friends.
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Little Ola's Biscuits are celebrated for their buttery richness, delicate flakiness, and subtly savory flavor that complements both sweet and savory toppings.
The primary flavor profile is dominated by butter, which contributes a rich, creamy taste and aroma. Flour provides a subtle, slightly nutty base, while baking powder (or a combination of baking soda and baking powder) contributes a slight tang. Salt balances the richness and enhances the other flavors. The textural contrast between the crisp, golden-brown exterior and the soft, layered interior enhances the overall flavor experience. Some variations might incorporate buttermilk for added tang and tenderness.
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Cold Ingredients
Use cold butter, milk, and even flour to prevent the butter from melting before baking. Cold butter creates steam in the oven, resulting in flaky layers.
Don't Overmix
Overmixing develops the gluten in the flour, leading to tough biscuits. Mix the dough until just combined, leaving some visible chunks of butter.
Folding Technique
Gently fold the dough over itself several times to create layers. This will contribute to the biscuit's flakiness.
Hot Oven
Bake biscuits in a hot oven (around 425-450°F) to create a quick rise and golden-brown crust.
Butter Strategy
Cut the butter into small cubes and then flatten them slightly before cutting them into the flour. This helps distribute the butter evenly.
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