![]() ![]() Using a 2 ½-inch biscuit cutter, cut the dough into circles.Flatten the dough into a rectangle that is ½-inch thick.Press back into a flattened rectangle, gather the crumbs, and repeat another 2-3 times. ![]() Fold the left third of the rectangle over to the middle, then do the same with the right third.Turn the dough out onto a floured surface and press together.This creates the many layers that we love in our tall buttermilk biscuits! Laminating is the process of folding the dough onto itself several times.Pour the cold buttermilk into the middle, then stir until it is fully incorporated. Remove the bowl from the freezer, and make a hole in the middle of the flour mixture.You can totally skip this step, but I find it gives my biscuits about a half-inch higher rise when I make sure the ingredients are extra cold. ![]() Now stick the bowl back into the freezer for 10 minutes.When it comes to cutting the butter into the dry ingredients, you can do this with a food processor, or even a pastry cutter.But my favorite way is to thinly slice refrigerated butter, then put it in the freezer for 30 minutes to harden. You could also grate frozen butter into the flour.One is to take a stick of frozen butter and carefully slice off really thin layers. Remember how I mentioned that you want to use frozen butter? There are a few ways you can go about this.Step Two: Cut Cold Butter into Flour Mixture Next, add in your salt, baking soda, and baking powder, and give them a nice stir.This will help you to make sure you get the right measurement and not too much flour! You can also use a scale for the most precise measurement. Spoon your flour into a measuring cup, then level off with a knife.You've got this! Step One: Measure Out the Dry Ingredients ![]() But don't worry! The techniques are simple too. You see, biscuits are one of those recipes where you can get the measurements exactly right, but with a little different technique, you can get completely different results. Now that you understand the ingredients, we will take a look at the technique. I always buy new baking powder and baking soda when I am going to make biscuits, but as long as it has been opened less than a month it will produce great results. These biscuits just won't turn out well if you use a leavening agent that has been sitting in your cupboard for years. The acid in the buttermilk reacts with the baking soda, so we get a tender biscuit that rises tall.įreshness plays a vital role when it comes to baking powder and baking soda in our biscuits. The other is because of what we mentioned above. One is the robust flavor that the buttermilk contributes to the biscuit.
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