Name ______Kitchen Group______Section ______

Buttermilk Biscuits

Ingredients:

Name ______Kitchen Group______Section ______

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/8 tsp baking soda
  • 4 Tbsp cold butter, cut into pieces
  • ¼ cup cold buttermilk
  • Additional scant quarter cup flour for rolling

Name ______Kitchen Group______Section ______

Directions:

  1. Preheat oven to 425.
  2. In a large bowl, whisk together ______(flour, baking powder, salt, and baking soda)
  3. Cut butter into flour mixture with a ______until the mixture resembles coarse crumbs, about 5 minutes.
  4. Make a well in the center of the crumbs. Pour in buttermilk and stir until just combined.
  5. Lightly flour the countertop, and turn the dough onto the work surface. Pat the dough together into ______
  6. Fold the rectangle into ______. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  7. Pat out dough with hands on the floured surface until about 1/2 inch thick.
  8. Using a ______, cut out biscuits and transfer to a baking sheet.
  9. Gather up extra dough, combine, and pat out flat to cut additional biscuits. Note that these biscuits will not rise as fully.
  10. Bake the biscuits in the pre-heated oven until ______, 12-15 minutes.

Variation to try at home:

To make cheesy herb biscuits:

Follow the recipe above, except add 1 tsp garlic powder, ½ tsp additional salt, 1/8 tsp cayenne pepper to the dry ingredients. After the butter is cut in, stir in ¼ c grated cheddar cheese. Add liquids and roll and cut as usual. After baking, brush with melted butter and chopped fresh parsley (optional).

Biscuit Lab Evaluation

Please evaluate the finished biscuits and answer the questions. 1 is low, 3 is high.

Appearance:

Biscuits have straight sides and a flat top.123

Biscuits have clear layers, visible on the sides.123

Biscuits are a light golden brown color.123

Taste and texture:

Biscuits are creamy white inside.123

Biscuits are tender with few crumbs.123

Biscuits are flavorful, with a hint of salt. 123

Total ______/18

TTQA! Use full sentences!

Which leavening agents did you use to make the biscuits?

Name one similarity and one difference between the leavening agents.

Why is it important to use buttermilk instead of regular milk?

What process makes the biscuits light and layered, and why?