The first part I knew. The second I did not. I have beenis like other bread in that the ingredients need to be room temp,
thinking it
so I have like been pouring up the buttermilk first. Cold, cold
cold...thanks.
The colder the biscuit when it goes into the over, the flakier it
will be. Same is true of pie crusts.
When you say 'pouring up the buttermilk first', you don't mean add it
to the flour??
Add the fat first and keep it as cold as possible. Lard is best,
butter is good, shortening works as long as you don't mind dying of a
heart attack or stroke.
When the COLD fat is rice sized or smaller, then add the buttermilk a
little at a time until it is all stuck together. Then stop.
By the way, when I say lard is best, I don't mean the kind you buy in
the grocery store. It has been hydrogenated to preserve it and is
almost as bad as shortening.
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