![]() ![]() Different brands can use varying amounts of salt in their salted butter so it’s best to use unsalted and control the amount of salt you add. Unsalted butter – I always recommend unsalted butter when baking.I love using sea salt in my baking for the best salt taste that will easily mix into our dough. Salt – Of course these biscuits need a little salt so they don’t taste flat.If they don’t, throw them out and buy fresh! Test the baking soda with a little vinegar (or lemon juice) to see if it bubbles. ![]() Test the baking powder with a little hot water to see if it bubbles. You need to make sure they are still active (aka will create bubbles). Baking powder and baking soda – These biscuits use both baking powder and baking soda to give these biscuits their rise.Just be sure to measure your flour correctly so you do not end up with a tough biscuit in the end. All purpose flour has a mid range protein content so it gives the perfect soft texture to these buttermilk drop biscuits. All purpose flour – No fancy flour needed here.The best part about making buttermilk drop biscuits is that it only requires six simple ingredients you may have on hand already! Fat: And since it’s low in fat, it works well with biscuit dough, which contains a high level of fat, either in the form of butter (or sometimes cream or shortening).As a liquid, it is going to form our biscuit dough and bring together all of our ingredients. ![]()
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