The Vegan Buttermilk Biscuit, Mastered
Makes 8 biscuits
90 minutes —
Intermediate —
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Biscuits are one of my favorite things to bake. The ingredients are minimal, it doesn’t take long, and you can serve them in a variety of ways; from savory to sweet. Now, buttermilk biscuits are, for any baker (vegan or not), a tough thing to master. Biscuit dough is finicky — there isn’t a large margin of error like there might be with, say, cookies. The first couple times can seem harrowing. So right off the bat, let’s get a few non-negotiables out of the way.
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When making buttermilk biscuits:
— All ingredients need to stay cold.
— Ingredients should be measured by weight, not by volume.
— Don’t spend too much time with your hands on the dough.
— Don’t use an electric mixer.
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Let’s go over what I’m looking for in the perfect
American buttermilk biscuit:
On the outside: A perfect golden, crumbly, crunch on the top and bottom. Virtually no spread. Risen. Visible layers on the sides. On the inside: A soft, moist, and layered interior, but not undercooked. Lightly sweet. Tangible layers that when you go to split the biscuit in half, it comes right apart.
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