Hi, I'm working through The Food Lab and tried the "super-flaky buttermilk biscuits recipe", which I think is the same as this one: https://www.seriouseats.com/the-food-lab-buttermilk-biscuits-recipe
they taste great! But I'm having trouble making the inside not look "undercooked", pics for reference (first 2 are actually flaky scones, which are the same recipe + sugar and blueberries, and the last one is from a previous batch before I realized my sheet was too big as I mention below).
Some things worth mentioning:
– I substituted 1/2 cup buttermilk + 1/2 cup sour cream for 1 cup whole yogurt that's already just a bit more thick than milk
– I'm leaving the biscuits in the oven for nearly 30 minutes (!), rotating halfway through
– I tried increasing the temperature by ~15c (or ~60f)
– I used a baking sheet that covered the entire width of the oven, until I looked it up and realized that could block the convenction. so I tried using a smaller one this time, which is the one in the pic
– I didn't brush the top of the biscuits with melted butter, I guess that couldn't make much of a difference
by ConsiderationOk3844
9 Comments
https://reddit.com/link/pdayj9x/video/6mj28xdgsxsh1/player
btw here’s a video of it that I couldn’t attach to the post for some reason.
btw^2, I’m cutting them into triangles like Kenji does in his video of the same recipe: [https://www.youtube.com/watch?v=uOIEEyeeUZQ&xstg=CAMSBhUD-7L2Hw%3D%3D](https://www.youtube.com/watch?v=uOIEEyeeUZQ&xstg=CAMSBhUD-7L2Hw%3D%3D)
Fairly certain it’s either your use of yogurt instead of buttermilk and sour cream, or you’re overworking your dough or possibly not folding them particularly well.
Are you using yogurt because you don’t have access to butter milk?
I’m going to guess its the fact that you are not following the recipe + some folding technique that needs work
Did you laminate these? It doesn’t look like you did. The yogurt change will affect the hydration, cook time and texture, but it doesn’t look like you laminated as the recipe calls for in step 4. It’s possible your substitution of yogurt made the dough overly hydrated causing you to need to add too much flour as well. I’d recommend you retry the recipe with no subsitutions and see if you have more success.
On another note, why did you sub out the buttermilk and sour cream?
Yeah make sure your butter is really cold.
Dump it out on the counter when it’s still really dry and broken up. Let the rolling/folding process do the kneading for you. The first couple folds will barely be “folding” and more like “piling the sides to the middle”, but it will start to come together.
I thought they were scones from the picture.
Where do you live that they don’t sell buttermilk or sour cream?
Use Stella’s recipe instead of Kenji’s. https://www.seriouseats.com/light-and-fluffy-biscuit-recipe
She tested it with yogurt so you aren’t guessing in your substitution. I’ve made this recipe and it turned out great.
Put the butter in the freezer for like 30mins.