Homemade Flakey Buttermilk Biscuits Ready to Eat
Food - Drink
Why The Size Of Your Butter Matters When Making Biscuits
By Anabelle Doliner
Buttermilk biscuits are a delicious and impressively simple pastry to make. According to “Fine Cooking”, the size of the butter pieces you put into your flour is a vital detail in achieving that desired consistency.
The desired outcome for a proper buttermilk biscuit is to have a flaky and tender consistency and having the right amount of butter will make all the difference. “Fine Cooking” makes the suggestion of having pea sized pieces of butter to accompany the smaller pieces of butter.
Finely incorporated butter is ideal for a more crumbly bake and since biscuits are shooting for more of a flaky consistency you should hold off thoroughly cutting the butter into the flour. However, having pieces of butter that are too big in the mix will cause holes to pop up throughout the finished pastry.