Finally got my grandma's biscuit recipe right after 6 tries

I kept ending up with hockey pucks until I swapped out self-rising flour for all-purpose and added buttermilk, and now they actually puff up like hers did. Anyone else have a secret ingredient that totally changed their baking game?

2 comments

2 Comments

keith2647d ago

The buttermilk really is the game changer, it adds that tang and the acid reacts with the baking soda to give you lift. I had the same problem with my mom's cornbread recipe until I realized she used bacon grease instead of butter, that smoky fat just... it's a whole different texture. You might try letting the buttermilk sit out for ten minutes before mixing, takes the chill off and helps it combine better. Also if you ever want to freeze some, shape the dough into a log and slice off what you need, they thaw out way fluffier than refrigerated.

the_blair7d ago

...and that reminds me, I had a buddy who swore his grandma's cornbread was the best, and he tried for years to copy it. Turns out she kept her bacon grease in a coffee can under the sink and never measured anything. He finally just watched her make it one time and she'd toss in a spoonful of that cold grease right into the batter, still solid. Said it changed the whole crumb structure. Did you ever try swapping out your fat source to see if it does the same for you?