Many recipes call for a biscuit cutter (essentially a large cookie cutter) to create rounds, but Claire prefers to do something “a little controversial.” She cuts the slab of biscuit dough into squares with a knife (almost like a scone), which means no extra equipment-and fewer scraps. The final step is a form of low-key lamination wherein the dough is cut into four squares, stacked, and then rolled out again on lightly floured surface to achieve even more flaky layers. Claire suggests using a fork over a pastry cutter to prevent overmixing, followed by a brief kneading of the shaggy dough right in the mixing bowl. Next, there’s the swift addition of buttermilk (which is tangier and more acidic than whole milk) to the flour mixture, aiding in tenderness, browning, and lift. Using a food processor speeds things up-and keeps your warm hands out of the way-helping your cold butter from reaching room temperature. This allows for “little shelves” of butter, as Claire calls them, to sit between the dry ingredients so those coveted layers can form as the biscuits bake. It all hinges on keeping your prep time short and fast so your dairy stays as chilly as possible. And this easy biscuit recipe from former BA staffer Claire Saffitz is all about technique. The real secret for making biscuits with crispy, golden brown tops, tender pastry, and too many flaky layers to count lies in the technique. If you’re looking for clues to a winning homemade biscuit recipe, you won’t find them in the ingredients list.
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