Let me be the first to level the energy and say that I am in no way a good baker. I’ve made cooking that has turned into overcooked scones that were rock hard and usually forget to add eggs or milk to the boxed cake mix. Like many other people, I decided to give my “skills” another try and learn how to make foolproof biscuits. These buttermilk biscuits are flaky, buttery, and perfect for any time of the day. The most essential tips that I’ve learned along the way have been that the butter and buttermilk added to the recipe needs to be ice cold. I like to cut up my butter into small squares and place in a small bowl to sit in the freezer and continue to chill until it is time to cut the butter into the flour.
Cutting butter into flour: After a few experiments, I found it very easy for me to cut the butter into my flour by using my food processor. Usually, when cutting butter into flour for the dough, you would use a pastry cutter or two large forks. The technique allows bakers to incorporate the butter into the flour as much as possible by making pea-sized bits of butter. I like to add two cups of flour and the ice-cold butter into my food processor and pulse a few times until I made pea-size cuts of butter and then add the flour and butter back into a large mixing bowl for the remaining steps. The flour mixture should resemble crumbs.