Hi guys I am Bettie from BakerBettie.com and welcome back to another video. Now
today I have another recipe tutorial for you as part of our quick bread series.
And today we are learning a new mixing method which is the biscuit mixing
method. Now this mixing method is used to make classic biscuits as well as drop
biscuits and scones. Now the purpose of this method is to create a really flaky
all-purpose flour, one tablespoon of baking powder, 1 and 1/4 teaspoon of
kosher salt, and 1/4 teaspoon of baking soda. Next you are going to need 6
tablespoons of very cold butter cut into small pieces and one cup of cold
buttermilk. Now if you don't have buttermilk on hand you can make a
substitute which I described in the written recipe that is linked in the
description box. Start by combining all of the dry ingredients into a large
mixing bowl. So I'm adding my flour, salt, baking soda, and baking powder and I'm
whisking all of that together until well combined.
Next we are going to cut the fat into our dry ingredients. Use your pastry
cutter or your fork to work the fat into the flour mixture until it is the
texture of a coarse meal. Now this process serves two purposes. The first is
to coat the flour in fat which is going to inhibit gluten formation keeping our
biscuits really tender. The second is to distribute little pieces of fat
throughout your dough. These pieces of fat are going to melt in the oven
creating little pockets of flakiness throughout your biscuit. So the reason
you want your butter to be really cold before you do this so that it's saved in
solid pieces instead of creating a cohesive dough. Next we are going to mix
in the cold buttermilk. Use a rubber spatula or a wooden spoon to gently stir
the liquid into the mixture. At first it's going to seem like there isn't
quite enough liquid but as you stir it in it will start to form a shaggy and
sticky dough. Be really gentle here as you don't want to over mix and as your
mixture starts forming into a dough you can turn it out onto a lightly floured
work surface.
Flour your hands and gently press the mixture together into one piece of dough.
Now we are going to add a few folds into our dough which is going to help create
flakiness. Press the dough out to about one inch thick and then fold it in half.
Now press the dough out again and then create another fold this time going in
the opposite direction. Continue doing this about six times. This folding
process is creating layers in our dough which will translate into a really flaky
biscuit once baked. The gentler you are with your dough here the more tender
your biscuit is going to be.
Now use your biscuit cutter to stamp out your biscuit. I like to make mine about 1
inch thick to get really tall biscuits.
Gently press the scraps together and stamp out the rest of your biscuits. Bake
at 450 degrees Fahrenheit for about 13 to 15 minutes or until golden brown.
Brush the tops of your warm biscuits with melted butter.
These biscuits are incredibly light and tender and just look at all of those
layers. I know you are going to love them. And remember that the key to making the
very best biscuit is to make sure that your fat and buttermilk are really cold
and to be very gentle with your dough. Now I really hope you enjoyed this
mixing method and recipe tutorial and if you did make sure you give it a thumbs
up. Now our next video is going to be our
last video in this quick bread series and we're going to be using the biscuit
mixing method one more time to learn how to make scones. Now I'm always happy to
answer any questions you have so make sure you leave those in the comments
section and if you aren't already subscribed hit that subscription button
and ring the notification bell to make sure you never miss a video. And I'll see
you guys next time. Thanks for watching!