Buttermilk is a slightly acidic liquid that contains lactic acid, which reacts with baking soda (an alkaline) to produce carbon dioxide gas. When the gas is trapped in the dough, it causes the biscuits to rise and become light and fluffy.
The acid in buttermilk also helps to tenderize the gluten in the flour, which can make the biscuits more tender and moist. In addition, the acidity in the buttermilk can help to activate certain enzymes in the flour, which can improve the flavor and texture of the biscuits.
Compared to using regular milk, using buttermilk in biscuit recipes can produce a tangier flavor and a more tender, moist texture. It also helps the biscuits to rise higher, resulting in a more light and fluffy biscuit.
Here's a recipe for buttermilk biscuits using shredded butter:
Ingredients:
2 cups all-purpose 11.7 FLOUR
1/2 teaspoon baking POWDER
1/2 teaspoon baking SODA
1 teaspoon SALT
1/2 cup salted BUTTER, super cold & shredded
3/4 cup BUTTERMILK
Instructions:
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Using a box grater or food processor, shred the near frozen butter and add it to the flour mixture. Using your hands or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs.
Make a well in the center of the mixture and pour in the buttermilk. Stir until the dough just comes together.
Turn the dough out onto a lightly floured surface and knead it gently for about 30 seconds, until it becomes smooth.
Pat the dough out to a thickness of about 1/2 inch. Using a floured biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Gather up any remaining dough scraps and press them together, then cut out more biscuits.
Bake the biscuits for 10-12 minutes, or until they are golden brown on top. Serve warm with butter and jam.
Here's a recipe for Honey Buttermilk Biscuits using shredded butter:
Ingredients:
2 cups all-purpose 11.7 FLOUR
1/2 teaspoon baking POWDER
1/2 teaspoon baking SODA
1 Tbsp SALT
1/2 cup salted BUTTER, super cold & shredded
3/4 cup BUTTERMILK
3 Tbsp Honey
The extra salt and Honey sweeten this version...
Here's a recipe for Savory Buttermilk Biscuits using shredded butter:
Ingredients:
2 cups all-purpose 11.7 % FLOUR
1/2 teaspoon baking POWDER
1/2 teaspoon baking SODA
1 Tbsp SALT
1/2 cup salted BUTTER, super cold & shredded
3/4 cup BUTTERMILK
5 Tbsp Mixed Chopped Chives and Parsley
Fresh Herbs are best in this version...
The history of buttermilk biscuits can be traced back to the early 19th century in the southern United States, where biscuits were a staple food item. Biscuits were a simple and economical food that could be made with a few basic ingredients, and they quickly became popular with southern households.
Buttermilk was commonly used as a baking ingredient during this time, as it was a byproduct of churning butter. The acid in the buttermilk reacted with baking soda, creating a leavening agent that helped the biscuits rise and become light and fluffy. These biscuits have been bringing happiness to breakfast tables for countless generations.
Visit my website for additional tips and tricks at altitude...In the meantime....
Ensuring your oven's temperature is accurate is essential for successful baking and cooking.
An oven thermometer is key to achieving this accuracy.
For baked goods and meats, checking internal temperature with a food thermometer is crucial.
Investing in a reliable thermometer is a wise choice for precision in cooking and baking.
Without accurate temperature measurements, the quality of your cakes or dishes could suffer.
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