Both batches were baked on stones at the same temperature. Baking powder on the left, buttermilk on the right.
Both were made with the same fat (real butter) and both ended up with a nice, if slightly different, golden crust. Again, baking powder on left, buttermilk on right.
Both were made using the same flours, which was a 50/50 mixture of regular all-purpose flour and white whole wheat flour. Both had wonderful height when baked. And you guessed it, the baking powder biscuit is on the left, while the buttermilk biscuit is on the right.
This is the baking powder biscuit. The texture is light, flaky without being dry, with a slightly crispy outer crust. The flavor is buttery and slightly salty. Yum!
This is the buttermilk biscuit. The texture is tender, soft without being sticky, with a softer outer crust. The flavor is slightly sweet. Delicious!
The results were unanimous. The winner is...both!!!
Fluffy and Flaky Biscuits
2 cups flour (or 1 cup all-purpose + 1 cup whole wheat)
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, frozen
1/2 to 1 cup milk
Heat oven to 425°F.
Combine flour, baking powder, baking soda and salt in a large bowl. Quickly grate the frozen butter on a cheese grater and cut butter into the flour mixture. (I use a food processor for this step, then transfer it to a large bowl.)
Pour in the milk, starting with just a half cup, adding more as needed until the dough comes together. You want the dough soft, but not too soft to work with.
Transfer the dough to a well-floured surface and knead for just a few seconds. Roll dough into a rectangle. Fold it onto itself to make 3 or 4 layers. Roll it out again and fold it again, making 3 or 4 layers. Do this one more time. This step creates flakiness.
Finally, roll the dough about an inch thick. Cut with a round cutter or glass, using a straight up and down motion. Do not twist the cutter as you cut. Cutting this way gives you a taller baked biscuit.* Combine remaining dough scraps and roll again to make more biscuits.
Place biscuits on a baking sheet or stone and bake at 425° for 8-10 minutes or until golden.
Makes about 10 biscuits.
Fluffy Buttermilk Biscuits
2 cups flour (or 1 cup all-purpose + 1 cup whole wheat)
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter, cut into small chunks
3/4 cup buttermilk
Heat oven to 500°F.
Combine flour, baking powder, baking soda and salt in a large bowl. Quickly grate the frozen butter on a cheese grater and cut butter into the flour mixture. (I use a food processor for this step, then transfer it to a large bowl.)
Pour in the buttermilk and stir lightly until the dough comes together.
Transfer the dough to a well-floured surface and knead a few times. Roll dough into about an inch thick. Cut with a round cutter or glass, using a straight up and down motion. Do not twist the cutter as you cut. Cutting this way gives you a taller baked biscuit.* Combine remaining dough scraps and roll again to make more biscuits.
Place biscuits on a baking sheet or stone with sides of biscuits touching and bake at 500° for 8-10 minutes or until golden.
Makes about 10 biscuits.
*A quick, easy way to cut the biscuits is to roll the dough into a rectangle and place it on the baking stone, then cut the biscuits into squares using a long knife or a rocking-style pizza cutter. If possible cut straight down through the dough instead of sawing through it. There are no scraps, so the dough doesn't get tough from re-rolling and there are no small scraps to throw away.
This post is being linked to the January 31, 2012 Hearth and Soul Hop at Premeditated Leftovers. Click the image below for more details and more made-from-scratch recipes from other bloggers.
