PART 1: The Perfect Buttermilk Biscuit
Ingredients
· 2 cups (250g) all-purpose flour (plus more for dusting)
· 1 tablespoon baking powder
· 1/4 teaspoon baking soda
· 1 teaspoon granulated sugar
· 1 teaspoon salt
· 6 tablespoons (85g) cold unsalted butter (or frozen, see method)
· 3/4 cup + 2 tablespoons (210ml) cold buttermilk
· 2 tablespoons melted butter (for brushing)
Instructions & The Critical Method
The secret to a great biscuit lies not just in the ingredients, but in the technique. The goal is to keep the butter cold to create steam pockets during baking, which results in flaky layers.
1. Preparation is Key:
· Preheat your oven to a very hot 450°F (230°C). A hot oven is crucial for a good rise.
· Line a baking sheet with parchment paper.
· Measure all your ingredients. The butter and buttermilk must be very cold. For best results, you can even freeze the butter for 20-30 minutes and grate it into the flour.
2. The “Rubbing In” Method:
· In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
· Take your cold butter and cut it into small cubes. Add it to the flour mixture.
· Using a pastry cutter, two forks, or your fingertips, quickly work the butter into the flour. You want a mixture that resembles coarse crumbs with some larger, pea-sized pieces of butter remaining. Do not overwork it! The butter should not melt.
3. Combining the Dough:
· Create a well in the center of the flour-butter mixture.
· Pour the cold buttermilk into the well.
· Using a fork, gently stir until the mixture is just combined and begins to form a shaggy, sticky dough. There should still be visible bits of butter. It will not be smooth.
4. Forming & Cutting the Biscuits:
· Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle, about ¾-inch to 1-inch thick.
· Use a bench scraper or your hands to perform a “fold and turn”: fold the dough in half, then gently pat it down again. Repeat this process 2-3 times. This builds flaky layers.
· Pat the dough out to a consistent 1-inch thickness. Do not use a rolling pin, as it can compress the dough too much.
· Dip a 2.5 or 3-inch round biscuit cutter in flour and press straight down into the dough. Do not twist the cutter, as this seals the edges and prevents a good rise.
· Place the cut biscuits on the prepared baking sheet, with their sides just touching. This helps them rise upwards.
5. Baking to Perfection:
· Brush the tops of the biscuits with the melted butter. This will promote browning and add flavor.
· Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have doubled in height.
· Let them cool on the pan for a few minutes before serving.
PART 2: Simple Strawberry “Quick” Jelly
see continuation on next page
