baking essentials: flaky buttermilk biscuits

How To Make baking essentials: flaky buttermilk biscuits

• 
  Step 1
  PREP/PREPARE
• 
  Step 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.
• 
  Step 3
  Gather your ingredients (mise en place).
• 
  Step 4
  Add the stick of butter to the freezer, until solid, about 30 minutes.
• 
  Step 5
  Whisk together the flour and salt in a large bowl, then place in the refrigerator.
• 
  Step 6
  Add the buttermilk to the refrigerator.
• 
  Step 7
  Chef’s Note: We want all the ingredients to be cold.
• 
  Step 8
  After 30 minutes, remove the stick of butter from the freezer and grate on the large holes of a box, or plate grater.
• 
  Step 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.
• 
  Step 10
  Put the mixture into the refrigerator for 15 minutes.
• 
  Step 11
  Place a rack in the lower position and preheat the oven to 475f (245c).
• 
  Step 12
  Remove the flour from the fridge, make a well in the middle of the mixture, and pour in the milk.
• 
  Step 13
  Mix with a wooden spoon until all the buttermilk is incorporated into the flour.
• 
  Step 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.
• 
  Step 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.
• 
  Step 16
  Dust with a bit of flour, then fold the bottom half over the top half, and roll back out.
• 
  Step 17
  Repeat this process 3 more times. Roll, fold, dust. Roll, fold, dust.
• 
  Step 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.
• 
  Step 19
  Place in the preheated oven and bake until golden, about 15 minutes.
• 
  Step 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.
• 
  Step 21
  PLATE/PRESENT
• 
  Step 22
  Serve while nice and warm with a hardy breakfast, or whenever you choose. Enjoy.
• 
  Step 23
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!