The Food Labs buttermilk biscuits – where did I go wrong?
I made these and they are very flat and taste funny. I used 1% buttermilk because that’s all I could find. Could this be one of my issues?
by Leftturn0619
7 Comments
hammetar
I made these last week and wasn’t as much of a fan, either. Honestly, I prefer Alton Brown’s buttermilk biscuit recipe, or Daniel Gritzer’s buttermilk drop biscuits from his chicken pot pie recipe.
malaney8
1% buttermilk is fine. Is your baking powder still good? Was your butter cold and did it stay solid during folds or melt some?
notedgarfigaro
Given the flatness and the funny taste, my first question would be did you mix up baking powder and baking soda? Is the funny taste metallic?
Ramo2653
Tossing in a suggestion to use Stella’s buttermilk biscuit recipe instead, never had an issue with how those turned out.
velvetjones01
Was your oven hot enough? Biscuits need a hot oven for “oven spring”
ArcheonAnteater
I’ve made these a few times and have since added a note to my book to make them twice as thick as the book suggests because even when they pop in the oven they’re still not as tall as I want them to be.
SplooshU
My go to biscuit recipe is from King Arthur flour:
1 1/2 cup self rising flour + 3/4 cup heavy cream
Mix well, add a bit more cream if it isn’t coming together well, and then flatten and cut the biscuits. Lay out on a sheet pan and baking/wax paper, then brush the tops with water/milk/heavy cream. I use excess heavy cream. Then bake at 450 F for 10-12 minutes until the tops are slightly browned.
Self rising flour is: 1 cup flour + 1/2 tsp baking powder + 1/4 tsp salt (recipe calls for table but I use kosher).
7 Comments
I made these last week and wasn’t as much of a fan, either. Honestly, I prefer Alton Brown’s buttermilk biscuit recipe, or Daniel Gritzer’s buttermilk drop biscuits from his chicken pot pie recipe.
1% buttermilk is fine. Is your baking powder still good? Was your butter cold and did it stay solid during folds or melt some?
Given the flatness and the funny taste, my first question would be did you mix up baking powder and baking soda? Is the funny taste metallic?
Tossing in a suggestion to use Stella’s buttermilk biscuit recipe instead, never had an issue with how those turned out.
Was your oven hot enough? Biscuits need a hot oven for “oven spring”
I’ve made these a few times and have since added a note to my book to make them twice as thick as the book suggests because even when they pop in the oven they’re still not as tall as I want them to be.
My go to biscuit recipe is from King Arthur flour:
1 1/2 cup self rising flour + 3/4 cup heavy cream
Mix well, add a bit more cream if it isn’t coming together well, and then flatten and cut the biscuits. Lay out on a sheet pan and baking/wax paper, then brush the tops with water/milk/heavy cream. I use excess heavy cream. Then bake at 450 F for 10-12 minutes until the tops are slightly browned.
Self rising flour is: 1 cup flour + 1/2 tsp baking powder + 1/4 tsp salt (recipe calls for table but I use kosher).