When I told my husband that I was making some biscuits, he didn't say anything.
Then he mumbled something.
What did you say?
"I really don't like biscuits."
"They are dry and crumbly."
I assured him that THIS time, the biscuits are NOT coming from a box, can or whatever.
They are going to be homemade...
I searched high and low over the Internet and settled on Food Wishes Buttermilk Biscuit recipe. Chef John has an excellent three minute video that is worth watching ~
whey from homemade yogurt or sour milk. How do you make sour milk?
Kitchen Tip: You make sour milk by putting in 1 T. of lemon juice or vinegar in a measuring cup. Fill the cup with enough milk to reach 3/4 cup. Let the milk sit for 5 minutes and ta-da! You have sour milk!
For this recipe, I opted to use SaCo powdered buttermilk. It keeps well in the fridge and I always have it on hand.
The recipe calls for UNsalted butter, thinly sliced and then frozen.
If you only have salted butter, reduce the salt in the recipe to 1/4 teaspoon.
I had a cube of frozen salted butter, which sliced up nicely.
TIP: Use a cold, refrigerated stick of butter and coarsely grate it. Stick it in the freezer while you are preparing the rest of the ingredients.
A pastry blender works great. If you don't have one, use a fork or two knives to cut the butter into pea sized pieces.
Add a cup of cold water, (or the cup of cold buttermilk, sour milk or yogurt whey)...
Crumbly is o.k. ~ do not overmix the dough.
Handle the dough as lightly as you can.
Roll into a 12"x6" rectangle.
Fold it into thirds, like a letter.
Does anyone send letters anymore?
Roll into a rectangle.
Turn the dough 90°.
Roll and fold it into thirds again.
Turn the dough 90°. Fold into thirds again, for the last and 3rd time.
Flour your hands if you need to.
Use a 2 1/2" biscuit cutter or drinking glass.
Put biscuits on an ungreased baking sheet or Silpat baking mat.
Push straight down....do not twist.
Why? You get a biscuit with straight sides.
Why? Helps 'em rise straight.
I put thumbprints in all of them....should've left some alone to test out the theory...
Brush with buttermilk, or milk. This will create a crispy, brown top.
These puffed up high and light....
Light, fluffy, flaky....
So you want the secrets?
2. Fresh baking soda and baking powder.
3. COLD UNsalted butter. Reduce the salt if using salted butter.
4. Gently handle dough. Overworking = hockey pucks.
5. Folding the dough = flaky layers.
6. Push straight down with cutter; do not twist!
7. Thumbprint in middle.
8. Brush with buttermilk, prior to baking...
Chef John from Food Wishes suggests making these biscuits about a dozen times. I have made these biscuits several times, getting better each time. It is a recipe worth perfecting and enjoying. Thanks, Chef John!
from John @ Foodwishes
2 c. all purpose flour
2 t. baking powder
1/4 t. baking soda
1 t. salt* (only use 1/4 teaspoon if using salted butter)
7 T. COLD unsalted butter*, cut thin or coarsely grated. Put in freezer while prepping.
3/4 c. cold buttermilk, sour milk or left over whey from homemade yogurt
Whisk flour, baking powder, soda and salt.
Use pastry blender, fork, or two knives to cut butter till fine and crumbly.
Make well in the middle, pour in buttermilk, use spatula until moistened.
Shape into rough rectangle.
Fold into thirds, like a letter. Crumbly is ok.
Fold into thirds again.
Fold into thirds LAST time. (three times total)
Roll out on floured board up to 3/4” thickness with rolling pin.
Use a 2 1/2” cutter; Push straight down; don’t twist. Makes about 9-12 biscuits.
Put biscuits on a Silcone baking mat or ungreased baking sheet.
Press middle of biscuit with thumb to help them rise straight.
Brush with buttermilk.
Bake in a 425ºF oven for about 12-15 minutes.