Making fluffy biscuits doesn’t need to be left to the professionals. So I have 9 secrets to fluffy biscuits that will help you rock out your next batch like a pro.
Last year when visiting Nashville I took a biscuit making class from an Emmy winning chef who wrote a documentary on the history of the Southern biscuit. Yes Emmy winning. Let’s just say I was in sitting there in awe.
So while she taught us how to make biscuits, she also taught some of the secrets of what makes southern biscuits better than all the rest.
I’ve been using those secrets to make my own homemade buttermilk biscuits and self rising flour biscuits perfectly tall and fluffy. There are definitely some tips, or secrets, to what make a biscuit so darn irrestible. So here are my go to 9 secrets to fluffy biscuits….
The key to making great biscuits is to use cold butter. We dice up the butter and then refrigerate it until ready to use. Cold butter will produce the fluffiest layers in your biscuits. Do not over-mix – once liquids touch the flour, mix just until dry ingredients are moistened.
Secret to Fluffy Biscuits #1: Use cold butter
Cold butter is key to making your biscuits fluffy. Warm butter will be absorbed into the flour and prevent them becoming all fluffy. Its similar to making pie crust. Cold butter will not be fully absorbed by the flour which means you will have small chunks visible in the dough. Those pieces when they are in the oven will melt, and the water in the butter will steam causing the layers of flour to push apart creating flaky layers.
So remember always use COLD butter. I like to use a pastry cutter, as well to keep my hands out of the mixture to prevent my hands from warming up the butter causing it to melt.
Secret To Fluffy Biscuits #4: Keep It Fresh
Leavening agents that is. Biscuits rely on baking powder and baking soda. So if you haven’t used yours in awhile, they may have expired.
If they aren’t fresh then they won’t create a reaction (aka bubbles). No bubbles = no rise.
To test your baking powder: Mix a little with hot water to see if it bubbles. If it doesn’t throw it out.
To test your baking soda: Mix a little with an acid (lemon juice or vinegar) to see if it bubbles. If it doesn’t throw it out.
How to Make Perfect, Fluffy Biscuits EVERY TIME! (3 ingredients: self-rising flour, milk & butter)
FAQ
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