Chef Linton Hopkins makes classic buttermilk biscuits at the Chefs Club by Food & Wine.
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[SOUND] We're gonna make Southern style buttermilk biscuits, which is
fun. So we have about two cups of flour here.
One and a half teaspoons of baking powder. We have
about one half a teaspoon of baking soda. We wanna
sort of just mix up our dry Sort of season
it like you're seasoning a steak. You want a good
amount of salt and we're creating this matrix of butter
and flour. We've got about two tablespoons of butter in
here to about two cups of flour. You can chop
it in. We want it to resemble a very coarse
cornmeal. You can leave larger chunks in there, it's actually
gonna make it better. Okay, we have some buttermilk, probably
about half a cup to three quarters of a cup.
So if I was gonna give you a recipe where
I said two thirds of a cup of buttermilk, that
wouldn't take into account that all buttermilk is different. Front.
This is where we really start building the layers. We
don't want to work the dough too much. We have
a cutter. Important here that we don't want to twist
when we go in, we just want to go straight
down. Little flour. You can see the little layers in
here already. We have it set for 490 degrees. Anywhere
between 475 and 500 is gonna be fine. I like
to just put a little melted butter right over the
top. All right, and right into the oven. [MUSIC] All
right, they've been in there about eight or nine minutes.
Just perfectly fluffy. [MUSIC] [BLANK_AUDIO]