baking essentials: flaky buttermilk biscuits

How To Make baking essentials: flaky buttermilk biscuits

• 
  1

  PREP/PREPARE
• 
  2

  Buttermilk substitute: Take 1 cup of regular milk, add 1 tablespoon distilled white vinegar, or lemon juice. Stir, and let sit for 15 minutes… There you go. Self-rising flour substitute: For each cup of regular, all-purpose flour, add 1 teaspoon baking powder, and 1/4 teaspoon salt (fine grind)… There you go.
• 
  3

  Gather your ingredients (mise en place).
• 
  4

  Add the stick of butter to the freezer, until solid, about 30 minutes.
• 
  5

  Whisk together the flour and salt in a large bowl, then place in the refrigerator.
• 
  6

  Add the buttermilk to the refrigerator.
• 
  7

  Chef’s Note: We want all the ingredients to be cold.
• 
  8

  After 30 minutes, remove the stick of butter from the freezer and grate on the large holes of a box, or plate grater.
• 
  9

  Add the butter to the flour and mix to combine, using your hands. Do not go too far, just gently mix the grated butter with the flour until evenly distributed.
• 
  10

  Put the mixture into the refrigerator for 15 minutes.
• 
  11

  Place a rack in the lower position and preheat the oven to 475f (245c).
• 
  12

  Remove the flour from the fridge, make a well in the middle of the mixture, and pour in the milk.
• 
  13

  Mix with a wooden spoon until all the buttermilk is incorporated into the flour.
• 
  14

  Chef’s Tip: I usually scrape around the sides of the bowl, push into the center, and repeat until all the dry ingredients are combined.
• 
  15

  Drop the dough onto a floured surface and use a rolling pin to shape it into a rough rectangle, about 3/4-inch (2cm) thick.
• 
  16

  Dust with a bit of flour, then fold the bottom half over the top half, and roll back out.
• 
  17

  Repeat this process 3 more times. Roll, fold, dust. Roll, fold, dust.
• 
  18

  On the fourth time, roll out to 1/2-inch (1.3cm) thick, and use a biscuit cutter to cut out the biscuits, then place them on a parchment-lined baking sheet, touching each other.
• 
  19

  Place in the preheated oven and bake until golden, about 15 minutes.
• 
  20

  Chef’s Tip: After they come out of the oven, you could brush a bit of butter over the tops… but, that is just a yummy option.
• 
  21

  PLATE/PRESENT
• 
  22

  Serve while nice and warm with a hardy breakfast, or whenever you choose. Enjoy.
• 
  23

  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card