How to Make the Best Buttermilk Biscuits from Scratch

Today’s feature tip is from Pinch My Salt with How To Make The Best Buttermilk Biscuits From Scratch.

This isn’t simply a recipe, it’s a full education on what flour to use and why, why the freshest ingredients are necessary, plus a bunch of biscuit baking tips. This is the complete “What You Need To Know” about biscuit making, whoa!

A few tips that caught my eye:

• Make sure your baking powder, baking soda, and/or self-rising flour are fresh! (see note at end of post)
• When you add the buttermilk, stir lightly! This can be done simply with a fork. You just want to get the dough to a point where the flour is all clumped together, not a smooth dough!
• Don’t re-roll the scraps. Since it is best to work the dough as little as possible, instead of gathering the scraps, re-rolling and cutting into biscuits, just form the scraps into biscuit shapes by hand. I usually end up with scraps to form two extra biscuits. They might look a little funny, but they rise as well as the others and they taste just as good!

Lots of great pictures included, nice job! And don’t mind me while I file this bad boy away for future reference …Blue Cheese Burger…mmmmm.

Please visit the site above for all the recipe details.

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