- Joined
- Mar 11, 2020
Few days ago I decided I wanted to get back into baking starting with something simple. Picked up some regular milk, whole buttermilk (don't know if fat-free buttermilk makes a difference-wasn't taking any chances) and instant yeast packets. I thought I'd try out this recipe with all-purpose flour and some baking powder I had on-hand as substitute for self-rising since I didn't have any in the house:
They weren't burnt, cooked thoroughly and perfectly edible. But they were harder and cakey with a slight aftertaste that I wasn't a fan of rather than being the light-and-fluffy buttermilk biscuits I was hoping for. Ate a few and froze the rest that I'll finish throughout the week. As for what I learned, apparently most southern biscuit recipes are built off of "soft wheat" flours and not all-purpose flour, so next time I'll have to keep that in mind. For now, I picked up some more basic flour (this time unbleached all-purpose) and hopefully I'll be able to bake some basic bread loaves for sandwiches/toast/etc. later on to get the basics down.