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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