Homemade buttermilk biscuit recipes12/29/2023 ![]() I don’t recommend it because you’ll lose that fluffy texture that’s achieved through the folded layers.Ĭan I make these biscuits without buttermilk? Work in a bit more flour in small amounts until the dough is workable.īrush the biscuits with buttermilk just before baking. Troubleshooting tips for this whole wheat buttermilk biscuit recipe Don’t twist your biscuit cutter when you cut your shapes, press straight down.Rotate the dough every few layers to keep things even.Don’t overwork the dough be gentle as you fold.Make sure your work surface is floured before starting. ![]() ![]() The texture should resemble coarse crumbs. Finally, you can also use your fingers to blend the flour and butter, just make sure the butter doesn’t get too warm.ĭon’t try and completely blend the butter and flour together you want there to be some buttery chunks. I chopped my butter and then worked it in with a pastry blender, but if you don’t have one you can cut the butter in with a pair of knives or mash it in with the back of a fork.Īnother easy idea is to use a box grater to grate your butter, but this only works well if your butter is frozen. You should also keep your buttermilk in the fridge until just before you’re ready to add it. The steam that is created when your cold ingredients warm up in the hot oven is what makes these buttermilk biscuits extra fluffy.įreezing the butter for 30 minutes before you start this recipe will help it stay cool during your prep. This is probably the most important tip if you want your homemade biscuits to turn out well. How to make the Fluffiest Whole Wheat Buttermilk Biscuits ever… Keep things cold Buttermilk also has a slightly sour tang that creates the perfect balance of flavors in this recipe. Why use buttermilk in biscuits?īy swapping buttermilk for milk or cream you end up with a more tender, flaky biscuit. ![]() I thought I’d see what happened if I tried this with my biscuit dough, and the result was the fluffiest and flakiest whole-wheat biscuits I’ve ever had. I’ve read that when making puff pastry from scratch, which I have yet to do LOL, you fold the dough over itself a bunch of times to make it flaky. I tried a new technique for whole wheat buttermilk biscuits, and the outcome was amazing! So I, of course, had to share. ![]()
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