When you’re searching for clues to a profitable do-it-yourself buttermilk biscuit recipe, you gained’t discover them within the substances record. That ought to all the time be easy. The actual secret for making the perfect biscuits—ones with crispy, golden brown tops, tender middles, and a bounty of buttery, flaky layers—lies within the approach. And this straightforward biscuit recipe from pastry skilled Claire Saffitz is all about approach. (Catch Claire making the biscuits.)
It hinges on retaining your prep time quick and your dairy as chilly as doable. In case your kitchen runs heat, toss the butter slices within the freezer for at the least half-hour after which add the frozen butter straight to your meals processor. (No meals processor? A pastry cutter or perhaps a fork works high quality, however it’s possible you’ll need to chill your flour too to keep away from overmixing your dough.) Chilly buttermilk can also be important; even for those who’re utilizing a substitute, stash it within the fridge till you’re able to pour. This enables for “little cabinets” of chilly butter, as Claire calls them, to grow to be lodged within the flour combination so these coveted layers can materialize because the biscuits bake.
The ultimate step is a type of low-key lamination whereby the biscuit dough is lower into 4 squares, stacked, after which rolled once more on a calmly floured floor to attain even extra flaky layers. Whilst you might actually use a biscuit cutter or plain spherical cookie cutter to kind the biscuits, Claire suggests reducing the slab into neat squares (virtually like scones) to reduce scraps.
These tender biscuits style nice with a swipe of salted butter and jam, a slathering of honey butter, or a drizzle of Southern tomato gravy (don’t knock it till and all that). However don’t hesitate to stuff them with a poached egg or fried rooster for a full-on sandwich vibe.
On the lookout for biscuits with sausage gravy? We have now a recipe for that.
