Buttermilk biscuits or baking powder biscuits?

@meholl (510)
United States
April 18, 2007 12:40am CST
Which do you prefer? I love both of them but I found that buttermilk biscuits are flakier and moister. Since I make biscuits at least twice a week, does anyone have any unique biscuit recipes??
1 person likes this
2 responses
@KissThis (3006)
• United States
18 Apr 07
I like to use wheat in almost veverything I cook so here is the biscuit recipe I use. 2 cups whole wheat flour 2 tsp baking powde 1/2 tsp baking soda 1/2 tsp salt (optional) 5 tsp butter 3/4 cup buttermilk melted butter This biscuit recipe is just a basic one but good as it is. You can add orange or lemol peel, fruit, raisins, etc. Put all the ingredients in a mixing bowl (sift the flour). Add the butter and mix with your fingers until everything is mixed together. Make a well in the middle and add the buttermilk all at once. With a spoon or spatula stir everything together until a soft dough is formed and does not stick to the sides of the bowl. Put the dough mixture on a lightly floured surface and knead for another minute or so to thoroughly blend in all the ingredients. Roll out the dought to a thickness of approximately 1/2 inch. With a floured cookie cutter (2-inch), cut out round pieces and place them on a greased baking sheet. Repeat the process for the dough which is left from the first round. Brush them with melted butter and bake at 450 °F. for 12 to 15 minutes or until golden brown. Biscuits should be eaten when warm and they serve nicely with whipped butter, orange marmelade or whatever. Enjoy!
@meholl (510)
• United States
26 Apr 07
I made these and the first time they were very dry, mostly due to the wheat flour. So I increased the amount of buttermilk, using 1 cup. They were more moist and tender. But I do that with most recipes anyways.
• Canada
18 Apr 07
Well I doubt that it is really unique..... 3C flour 1Tbs Baking Powder 3Tbs oil 1.5C acidic fluid Bake 375F 15 min The main deal with biscuits is to not over mix them. To get really flaky biscuits you need to have all the molecules running vertically not horozontally. (Unlike pasta) So you mash the ingeds together and whack it into the oven as fast as possible. Oven should be REALLY hot.
@meholl (510)
• United States
26 Apr 07
This was the first time using oil in a biscuit for me. I much prefer to use butter in biscuits but this was a very interesting biscuit