David Tamarkin

Totally. Like, I don't keep buttermilk around because how do you know when it goes bad? It smells like it's off even when it's good. Anyway, you can find our new buttermilk biscuit flour blend on grocery store shelves, which is very exciting. Or, of course, at KingArthurBaking.com.

Totally. Like, I don't keep buttermilk around because how do you know when it goes bad? It smells like it's off even when it's good. Anyway, you can find our new buttermilk biscuit flour blend on grocery store shelves, which is very exciting. Or, of course, at KingArthurBaking.com.

And of course, if you have a burning baking question that you just can't wait to get answered, you can always reach out to our Baker's Hotline via phone, email, or online chat. Just go to kingarthurbaking.com slash bakers dash hotline. kingarthurbaking.com slash bakers dash hotline.

And of course, if you have a burning baking question that you just can't wait to get answered, you can always reach out to our Baker's Hotline via phone, email, or online chat. Just go to kingarthurbaking.com slash bakers dash hotline. kingarthurbaking.com slash bakers dash hotline.

Let's answer them.

Let's answer them.

It's perfect for us.

It's perfect for us.

Yeah. You know, it's not that all-purpose flour is bad for biscuits. It's just that it requires a more gentle touch. If all you have is AP flour and you want to make biscuits right now, go for it. But just make sure that you're handling that dough really gently because the more you mess with it, the more gluten you're going to develop and the less tender your biscuit's going to be.

Yeah. You know, it's not that all-purpose flour is bad for biscuits. It's just that it requires a more gentle touch. If all you have is AP flour and you want to make biscuits right now, go for it. But just make sure that you're handling that dough really gently because the more you mess with it, the more gluten you're going to develop and the less tender your biscuit's going to be.

That's why the softer wheat is so great for biscuits because you can, you know, don't have to be quite as careful. Let's see what else we've got.

That's why the softer wheat is so great for biscuits because you can, you know, don't have to be quite as careful. Let's see what else we've got.

She's not wrong. I mean, these are loaded questions. There's about a million questions in each of these questions and we can answer all of them. So first of all, let's talk about the temperature of the ingredients. When I'm making biscuits, I put everything in the freezer. I put my metal bowl, I put all my tools in the freezer to get them really cold and my ingredients too.

She's not wrong. I mean, these are loaded questions. There's about a million questions in each of these questions and we can answer all of them. So first of all, let's talk about the temperature of the ingredients. When I'm making biscuits, I put everything in the freezer. I put my metal bowl, I put all my tools in the freezer to get them really cold and my ingredients too.

I don't get them quite frozen. I don't freeze my butter until it's like hard as a rock, but I get it very, very cold. I think that does make a big difference. Because what you're trying to do here is you're trying to make sure that your biscuit dough, when it goes in the oven, has pockets of butter that will then melt and then release steam. Right.

I don't get them quite frozen. I don't freeze my butter until it's like hard as a rock, but I get it very, very cold. I think that does make a big difference. Because what you're trying to do here is you're trying to make sure that your biscuit dough, when it goes in the oven, has pockets of butter that will then melt and then release steam. Right.

Yes, yes. Well, and this is if you're making what she's going for, a flaky butter biscuit. Let's talk about that butter. She asked for a brand. I don't think the brand really matters, but I will say that I like American butter for biscuits, not necessarily European style. Nothing against European style butter. It's delicious. But, you know, I asked around. Mm-hmm.

Yes, yes. Well, and this is if you're making what she's going for, a flaky butter biscuit. Let's talk about that butter. She asked for a brand. I don't think the brand really matters, but I will say that I like American butter for biscuits, not necessarily European style. Nothing against European style butter. It's delicious. But, you know, I asked around. Mm-hmm.

And the King Arthur position on this is save the European butter for the top of your biscuit for buttering your finished hot biscuit. American butter has a little more water in it compared to European butter. And that can be helpful in a biscuit because what you want are those butter pockets to melt, release steam, and then that creates the layers that you're going for.

And the King Arthur position on this is save the European butter for the top of your biscuit for buttering your finished hot biscuit. American butter has a little more water in it compared to European butter. And that can be helpful in a biscuit because what you want are those butter pockets to melt, release steam, and then that creates the layers that you're going for.