{"id":1124,"date":"2021-08-23T00:01:00","date_gmt":"2021-08-23T04:01:00","guid":{"rendered":"https:\/\/therabbithoel.com\/?p=1124"},"modified":"2021-08-21T12:04:56","modified_gmt":"2021-08-21T16:04:56","slug":"approved-by-taste-buds-but-not-by-cardiologists-buttermilk-biscuits","status":"publish","type":"post","link":"https:\/\/therabbithoel.com\/?p=1124","title":{"rendered":"Approved by taste buds, but not by cardiologists: Buttermilk Biscuits"},"content":{"rendered":"\n

I have been trying for some time to find a biscuit recipe that comes out flaky and light. I am getting there, but I will always compare my biscuits to the ones we had in a little caf\u00e9 when visiting Memphis . <\/p>\n\n\n\n

\"A
Nice and Flaky!<\/em><\/figcaption><\/figure><\/div>\n\n\n\n

This recipe is the result of many attempts to come up with a really good biscuit. Thank goodness Walt is a willing test subject for my cooking experiments!<\/p>\n\n\n\n

The same sort of features that make a flaky pie crust, like I covered in this <\/a>post, apply to flaky biscuits.<\/p>\n\n\n\n

<\/p>\n\n\n\n\n\n\n\n

Buttermilk Biscuits<\/h2>\n\n\n\n

Serves 12<\/p>\n\n\n\n

  • 1 cup all-purpose flour<\/li>
  • 1 cup cake flour<\/li>
  • 4 teaspoons baking powder<\/li>
  • \u00bd teaspoon cream of tartar<\/li>
  • 2 teaspoons sugar<\/li>
  • \u00bd teaspoon salt<\/li>
  • \u00be cup butter, cold<\/li>
  • \u2154 to \u00be cup buttermilk<\/li>
  • all-purpose flour for folding<\/li>
  • 2 to 3 tablespoons butter, melted<\/li><\/ul>\n\n\n\n

    Mix together the flour, baking powder, cream of tartar, sugar, and salt. Cut in the butter with a pastry blender until the mix looks like coarse crumbs. Stir in the buttermilk until the dough holds together. It will be slightly sticky.<\/p>\n\n\n\n

    \"\"<\/figure><\/div>
    \"\"<\/figure><\/div><\/div><\/div><\/div>\n\n\n\n

    I cut the cold butter into chunks and drop them into the dry ingredients. I then use a pastry bender to get a coarse mix. <\/em><\/p>\n\n\n\n

    Line a square or round cake with parchment paper. Preheat oven to 425\u00b0.<\/p>\n\n\n\n

    \"Shows
    Here is how i set up my workspace to prepare the biscuits for the pan.<\/em><\/figcaption><\/figure>\n\n\n\n

    Put some flour on a cookie sheet. Take half of the dough and pat it into a rectangle on the floured pan. Fold the rectangle in half and flatten again. Repeat 6 or seven times. Flatten it to about \u00be of an inch thick. <\/p>\n\n\n\n

    \"\"<\/figure><\/div>
    \"\"<\/figure><\/div><\/div><\/div><\/div>\n\n\n\n

    Pat half the dough into a rectangle, then fold it in half. repeat several times.<\/em><\/p>\n\n\n\n

    Cut it into 6 pieces. Dip each piece in the melted butter and put it in the parchment lined pan. \u00a0Repeat with the second half of the dough.<\/p>\n\n\n\n

    \"\"<\/figure><\/div>
    \"\"<\/figure><\/div><\/div><\/div><\/div>\n\n\n\n

    Cut the dough into 6 sections, then dip in the melted butter before putting in the pan.<\/em><\/p>\n\n\n\n

    \"\"
    Ready to go in the oven!<\/em><\/figcaption><\/figure>\n\n\n\n

    Bake in a 425\u00b0 oven for 23-26 minutes. Tops will be golden brown.<\/p>\n\n\n\n

    \"\"
    Fresh out of the oven!<\/em><\/figcaption><\/figure>\n\n\n\n

    Cool for about 5 minutes. Lift the parchment paper and biscuits out of the pan to a wire rack.<\/p>\n\n\n\n

    This recipe works well with sausage gravy or butter and jam.<\/p>\n\n\n\n

    Favorite Tool<\/h2>\n\n\n\n

    This recipe actually uses a couple of favorite tools of mine. A pastry blender is super useful and relatively common to find in a kitchen. <\/p>\n\n\n\n

    My other favorite tools used here is typically not found in a kitchen – a plastic car body filler spreader. They are used to put filler in small dents in cars before repainting. You can get them at auto parts stores, hardware stores, and online.<\/p>\n\n\n\n

    It is the sort of pinkish colored tool I use to cut the dough into sections. They come in a variety of colors and this just happens to be what I have now. I like the plastic ones as they are somewhat flexible and will not scratch surfaces. They can be used to scoop cut vegetables to drop in a pan and for working with various dough and pastry. <\/p>\n","protected":false},"excerpt":{"rendered":"

    I have been trying for some time to find a biscuit recipe that comes out flaky and light. I am getting there, but I will always compare my biscuits to the ones we had in a little caf\u00e9 when visiting Memphis . This recipe is the result of many attempts to come up with a […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Buttermilk Biscuits\nThis recipe is the result of many attempts to come up with a really good biscuit. Thank goodness Walt is a willing test subject for my cooking experiments!","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6],"tags":[14,50],"class_list":["post-1124","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-baking","tag-cooking"],"yoast_head":"\nApproved by taste buds, but not by cardiologists: Buttermilk Biscuits - Down the Rabbit Hoel<\/title>\n<meta name=\"description\" content=\"This recipe is the result of many attempts to come up with a really good biscuit. 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