Friday, July 28, 2017

Southern Buttermilk Biscuits

I am forever trying to make the 
lightest, fluffiest, flakiest 
buttermilk biscuits. :-)

Here are some tips I have gathered over the years -

everything must be cold!
cold bowl, cold fork, cold ingredients, cold biscuit cutter
never use your warm hands

freeze your stick of butter and then grate it into your flour

real buttermilk, no substitutes

cut and stack your dough (this makes layers!)

press and lift to cut the biscuits, don't twist your cutter

bake biscuits touching to help them rise

Any other tips you'd like to share with me?

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