Charlotte, my 6 year old, has spent her entire summer reading voraciously. Sometimes she will have her nose in a book and I’ll say something like, “Charlotte, come help me fold laundry,” or even something less demanding like, “Charlotte, what do you want for breakfast?” And I get NO response. NOTHING. No glance, no “mm-hmm,” no “just a minute.” It’s like I don’t even exist. It’s in moments like these that I know karma is real, because I’m pretty sure I do this to my kids every single day. “Mom…Mom. MOM!! Are you even listening??” (Me: huh? what? stop yelling.) Tomorrow is the last day of summer for us! Charlotte is starting first grade and Truman will be in preschool a couple days a week this year. We made an epic bucket list and did a pretty good job getting through it. I love being at home with the kids. (Some days it makes me want to rip my hair out. But most days, it’s the best.) I will miss having no schedule and just being able to hang out with them all the time. (I will also love having a schedule and not having to hang out with them all the time. Ah, motherhood!)
Buttermilk Biscuits from Scratch
Last week my mom was visiting from Manteca (the town where I grew up, about an hour away. It means lard in Spanish. Isn’t that so great?) I was on my 4th or 5th batch of testing these biscuits (which have zero lard in them, for the record) and she was SO excited to try them. “I’ve never made homemade biscuits before,” she said. And then my head exploded. “Really?? Like, NEVER, not once?” No, I just always use Bisquick, she said. Part of the reason this is so disturbing to me is knowing how much my mom loves anything baked. Guys, I’m not saying Bisquick is the worst thing ever. Canned Pillsbury biscuits have their place; sometimes you just gotta git er done. But NEVER? Put your hand on your heart right now, this moment, and promise me that one day you will try making homemade buttermilk biscuits. They are SO worth the time!
Flaky Buttermilk Biscuits Ingredients
Here’s what you’ll need for melt-in-your-mouth flaky goodness.
How to Make Flaky Buttermilk Biscuits
I’ve included some step-by-step photos to make it easy on you! But here’s the gist: Chop your butter, or use a cheese grater! Kind of fun! Use a pastry cutter to work the butter into the flour. If you don’t have one, you can use a knife or a fork, or heck even your hands (make sure you chill it for a few minutes if you use your hands.) You want to end up with a soft crumbly mixture, with pea-size chunks of butter. Here’s the business letter fold. You CAN just roll out the dough without doing the business letter fold. But you won’t get those gorgeous layers, your biscuits won’t maintain their circular shape as well, and they won’t split apart perfectly when you open them up to slather them with butter and jam. I’d say it’s well worth the extra folding time. At this point, turn it over so the seam of your “letter” is facing down. Don’t twist your biscuit cutter when cutting biscuits. Just push straight down. Twisting seals the edges of the biscuit, making it harder for them to rise. Butter up that cast iron skillet. You don’t HAVE to bake them in a skillet, but you will feel more Southern if you do. Plus it makes the bottoms crispier, yes please. Oh and don’t forget to brush the tops with buttermilk!! Gimme that golden top!
Why are my biscuits not flaky?
Because you didn’t follow the instructions. Just kidding, just kidding, come baaaack! Here are the techniques that will make your biscuit ultra flaky and tender: First, don’t over mix the dough! Mixing the dough creates gluten in the flour, which gluten is magical for bread and chewy pizza crust, but terrible for the light, tender, flaky biscuit we want. Work the dough as little as possible. Second, you need to know that cold cold biscuits going into a hot hot oven is what makes flaky layers. Do not underestimate this!! We achieve this dramatic temperature change by:
Adding cold buttermilk, a cold egg, and ice cold water to the dough.Freezing or refrigerating the completed biscuits before putting them in the oven.Preheating your oven and making sure it is up to temperature before putting the biscuits in.
Here’s the skinny on biscuits: the dough is made up of moistened flour that has large pockets of butter (fat) sprinkled throughout. We want the fat to melt as slowly as possible in the oven so that the biscuit has time to rise and create its own structure. That way, when the butter is completely melted and absorbed into the biscuit, there is a little pocket of air left behind. These pockets of air, layered with the dough, are what we describe as “flaky.” If your butter is halfway melted when it hits the oven, there is no chance for the dough to rise up around the butter and create a structure for where the butter used to be. It will all just melt together into a hard, rocky mass. And you will get sad, dry, tough biscuits, and even your regretful tears will not change their texture. The reason we bake biscuits at a high temperature is so that they rise quickly when they hit the oven, creating that structure before the butter melts. So: do whatever you need to do to make sure 1) the fat in your dough is as cold as possible so that it melts slowly and 2) your oven is as hot as possible to encourage a fast rise, which builds the structure for those flaky pockets where your butter used to be. While researching biscuits, I read that some restaurants make their biscuit dough a day in advance and freeze them, shaped. They put them in the oven frozen solid. I haven’t tried it yet, but I bake cookie dough from frozen all the time so I’m pretty confident. You may have to bake longer. This would be a great make ahead option!
What difference does buttermilk make in biscuits?
Close your eyes and imagine that first bite of hot-out-of-the-oven biscuit breaking into flaky morsels on your tongue. Can you taste the hint of sour? The tart twist creating savory richness? That’s buttermilk. Those acidic overtones are what make a biscuit taste biscuity. In addition to flavor, buttermilk is important for helping the dough to rise in the oven. Baking powder only does it’s job of leavening when it has an acid to activate it. Buttermilk is our acid MVP. If you don’t have any buttermilk, you can make homemade cheater buttermilk. Add 2 teaspoons vinegar or lemon juice to a measuring cup, then fill to the ¾ cup line with dairy, the thicker and fattier the better: heavy cream, half and half, or whole milk will do. And that’s it! Please, don’t wait your entire life to make homemade biscuits like my mom did. ;) These come together SO fast. The time is now! Seize the day!! P.S. You should make Cinnamon Honey Butter to go with these biscuits. Oh my!! P.P.S. Come back later this week, we’re putting these biscuits on top of chicken pot pie. YES! P.P.P.S. Want to guess how many times I’ve listened to Taylor Swift’s new song already? Whatever number you’re thinking, add 5. Fangirl in the hoooouuuse.
Other biscuity recipes you are going to love!
The Best Scones I’ve Ever Made « If you love biscuits, you are going to LOVE scones. Talk about flaky!!!Chicken Pot Pie with Biscuit Topping « Yes, it’s this very biscuit recipe on top of savory carrots, peas and chicken. Home-cooked heaven!Classic Strawberry Shortcake Recipe « Biscuits are similar but not identical to shortcake. And who doesn’t love shortcake?!?Cinnamon Honey Butter « There really is nothing better than this combo. For real!Aunt Shirley’s Famous Dinner Rolls « These are my favorite! My Aunt Shirley really does make the best rolls!Biscuits and Gravy Casserole « It’s a make-ahead recipe! Use canned biscuits but homemade gravy & throw it in the oven.Samoan Coconut Rolls (Pani Popo) « I have never had a softer, moister, more pillowy roll in my entire life.Cheddar Bay Biscuits « Like the ones from Red Lobster. So cheesy & delicious!7Up Biscuits « Sounds weird, but how can you argue with a four-ingredient recipe? They are so good.Quick and Easy Sweet Potato Biscuits from Bless this MessBerry Shortcake from The Modern ProperCheddar Scallion Biscuits from Fifteen Spatulas
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