PART 1: The Perfect Buttermilk Biscuit
Ingredients
· 2 cups (250g) all-purpose flour (plus more for dusting)
· 1 tablespoon baking powder
· 1/4 teaspoon baking soda
· 1 teaspoon granulated sugar
· 1 teaspoon salt
· 6 tablespoons (85g) cold unsalted butter (or frozen, see method)
· 3/4 cup + 2 tablespoons (210ml) cold buttermilk
· 2 tablespoons melted butter (for brushing)
Instructions & The Critical Method
The secret to a great biscuit lies not just in the ingredients, but in the technique. The goal is to keep the butter cold to create steam pockets during baking, which results in flaky layers.
1. Preparation is Key:
· Preheat your oven to a very hot 450°F (230°C). A hot oven is crucial for a good rise.
· Line a baking sheet with parchment paper.
· Measure all your ingredients. The butter and buttermilk must be very cold. For best results, you can even freeze the butter for 20-30 minutes and grate it into the flour.
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