Buttermilk Biscuit

Buttermilk biscuits, while simple in concept, often present some challenges to both novice and experienced home cooks. The key issues people often encounter involve ingredients, mixing method and oven temperature. The first component, ‘buttermilk’, can often be difficult to source. It is integral to the recipe, not just for taste but also for aiding the chemical reaction with the baking powder, which assists the rise. Using simple milk will not provide the same effect. If buttermilk is not available, a common workaround is to sour some milk with a dash of vinegar or lemon juice. Cold, diced butter is often used, as it melts while baking, creating steam pockets which provide that distinctive fluffiness. However, mixing the dough too much or too vigorously can result in the butter becoming too warm, thereby losing its ability to help the biscuit rise. Oven temperature can be another point of contention. The biscuits need to be baked quickly at a high temperature to facilitate the rising process, but, it can often be difficult to ascertain when they are fully cooked without burning the outside. Achieving the perfect biscuit texture can be a game of trial and error. But with patient practice and close attention to the process, one can master the art of the fluffy buttermilk biscuit.