How do you make fluffy buttermilk biscuits from scratch?

Table of Contents:

1. How do you make fluffy buttermilk biscuits from scratch?
2. What is the difference between Southern style biscuits and buttermilk biscuits?
3. What can I substitute for cream of tartar in biscuits?
4. Why do my homemade biscuits crack on top?
5. Can I substitute water for milk in biscuit recipe?
6. How should biscuits feel when cooked?

How do you make fluffy buttermilk biscuits from scratch?

Ingredients

1. 2 cups (250 grams) all-purpose flour, spooned & leveled.
2. 1 tablespoon baking powder.
3. 1/4 teaspoon baking soda.
4. 2 teaspoons sugar.
5. 1 teaspoon salt.
6. 6 tablespoons (85 grams) cold unsalted butter, cubed.
7. 3/4 cup (180 ml) cold buttermilk, plus more for the tops of the biscuits.

What is the difference between Southern style biscuits and buttermilk biscuits?

Nobody's ever going to sit down at a plate of biscuits and say "How dare you call these Southern biscuits - they're clearly flaky biscuits & you're a charlatan!". Basically it's just the different recipes. ... Buttermilk are any sort of biscuit that's made with buttermilk instead of milk or water.

What can I substitute for cream of tartar in biscuits?

For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.

Why do my homemade biscuits crack on top?

If your biscuits have a light, tender texture, the cracks on the top are probably nothing to worry about. Fat in the dough forms pockets of air that fill with steam, causing the biscuits to rise. As the biscuits rise, the tops crack slightly, which is the effect you want.

Can I substitute water for milk in biscuit recipe?

You can use water in most baking recipes that call for milk. ... The extra butter will help your baked goods stay moist.

How should biscuits feel when cooked?

Biscuits straight from the oven can feel a bit soft even when they're fully cooked (they firm up as they cool), so that isn't a good indicator that they're finished baking. If the surface feels sandy and dry when you run your finger over them, that's a better sign that they're done.