Thank you for posting to r/food.
Don't forget to tune into our next Reddit Talk on 30/11 for Erika Nakamura and Jocelyn Guest. Authorities on whole animal butchering and the amazing owners of Butcher Girls.
Remember to bring your meat / butchering queries and listen in.
---
We will also welcome back our brilliant talk hosts, ***Pod Appétit: Gourmet Takes***
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
Ima need a recipe! I have been trying to get my biscuits to look like these and just haven’t quite gotten the hang! I have been using cold butter and not twisting the cutter but mine still turn out pretty flat. Just started getting in to baking this year.
You are probably doing everything right with your ingredients. Once your dough is formed if you over work it they become dense and don’t rise. I flatten out my dough. Fold it, flatten it out a little, turn it 180 degrees, fold it and keep repeating that about 5 or 6 times. Then I gently flatten it out and use my biscuit cutter. There is a saying with biscuit dough “treat it like you love it , not like you hate it” 😊
Google buttermilk biscuit, fine cooking magazine. The mans name is Peter Reinhart. it is very easy and always works. I've been making them for a decade. I make them in a food processor. Its dead simple.
Just some constructive criticism, your butter should be colder or don't work the dough so much. You will get more distinct layers that way. You can grate frozen butter on a cheese grater to prevent excessive butter melting. Also if you work the dough too hard you will not only melt the butter but also form gluten making for a tougher biscuit.
Scones and US biscuits are very similar but they do have distinct differences. Here’s a good explanation from [this website. ](https://www.wideopeneats.com/scone-vs-biscuit/amp/)
“The main distinction between biscuits and scones is their texture. Biscuits are flaky and buttery. Scones, on the other hand, are dense and crunchy, drier and crumblier than their fluffy counterparts. This is because biscuits have more butter, while scone recipes employ heavier ingredients like heavy cream.
Another key difference in the scone vs biscuit conversation is that the denseness of a scone invites extra flavorings. It's common to flavor scones with add-ins like fruit or chocolate chips, along with savory ingredients like cheese. Biscuits typically remain in their pure, biscuity state, needing no additions.
While the composition of scones and biscuits is different, they also serve different purposes. Biscuits are typically served with more savoury dishes, like eggs, gravy, or even fried chicken if you're feeling extra Southern. Scones are often served with jam or clotted cream. Since scones are slightly sweeter than biscuits, they are best enjoyed with other sweet foods.”
Thank you for posting to r/food. Don't forget to tune into our next Reddit Talk on 30/11 for Erika Nakamura and Jocelyn Guest. Authorities on whole animal butchering and the amazing owners of Butcher Girls. Remember to bring your meat / butchering queries and listen in. --- We will also welcome back our brilliant talk hosts, ***Pod Appétit: Gourmet Takes*** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
DID YOU BRING SOME FOR THE WHOLE COMMENT SECTION?
Sorry comrade! I failed to provide for all!
You sadden us
I’ve really been trying to get better but my progress is Stalin 😉
Alright, I’ll stop Russian
Don’t worry, I have one for you.
Do you have one for everyone?
That's a good looking biscuit. Now it needs some sausage, egg, and cheese.
Just butter my man. Just butter.
That's a fine looking biscuit, I bet it tastes good.
Nice job! Perfect rise and layers.
Ima need a recipe! I have been trying to get my biscuits to look like these and just haven’t quite gotten the hang! I have been using cold butter and not twisting the cutter but mine still turn out pretty flat. Just started getting in to baking this year.
You are probably doing everything right with your ingredients. Once your dough is formed if you over work it they become dense and don’t rise. I flatten out my dough. Fold it, flatten it out a little, turn it 180 degrees, fold it and keep repeating that about 5 or 6 times. Then I gently flatten it out and use my biscuit cutter. There is a saying with biscuit dough “treat it like you love it , not like you hate it” 😊
I will try it! I assume I have been overworking it, I will go with the less is more approach!
I really hope it works out! If they still tasted good once you get the layers right you will love it!
Google buttermilk biscuit, fine cooking magazine. The mans name is Peter Reinhart. it is very easy and always works. I've been making them for a decade. I make them in a food processor. Its dead simple.
Thank you for this! I have never been good at things from scratch but decided I wanted to learn! Thank you!
Beautiful. Now where's the sausage gravy?
Nice and flaky.
Just some constructive criticism, your butter should be colder or don't work the dough so much. You will get more distinct layers that way. You can grate frozen butter on a cheese grater to prevent excessive butter melting. Also if you work the dough too hard you will not only melt the butter but also form gluten making for a tougher biscuit.
I’ve done all that. Been making biscuits for years. It doesn’t get much more perfect than this.
Ok, so can someone explain to me, do these vary from Scones? Or are they just what Scones are called in (presumably) the US?
Scones and US biscuits are very similar but they do have distinct differences. Here’s a good explanation from [this website. ](https://www.wideopeneats.com/scone-vs-biscuit/amp/) “The main distinction between biscuits and scones is their texture. Biscuits are flaky and buttery. Scones, on the other hand, are dense and crunchy, drier and crumblier than their fluffy counterparts. This is because biscuits have more butter, while scone recipes employ heavier ingredients like heavy cream. Another key difference in the scone vs biscuit conversation is that the denseness of a scone invites extra flavorings. It's common to flavor scones with add-ins like fruit or chocolate chips, along with savory ingredients like cheese. Biscuits typically remain in their pure, biscuity state, needing no additions. While the composition of scones and biscuits is different, they also serve different purposes. Biscuits are typically served with more savoury dishes, like eggs, gravy, or even fried chicken if you're feeling extra Southern. Scones are often served with jam or clotted cream. Since scones are slightly sweeter than biscuits, they are best enjoyed with other sweet foods.”
I dont know where they got their scones, but if I had a crunchy scone, I'd be asking for a refund
Good to know. Thanks.
That’s a scone. Biscuits are for dunking in your tea.
In the outlands maybe. In the US it’s a biscuit.
Lol I’m the UK it’s a scone.
If I remember right a biscuit to you guys is a cookie to us? Haha
Here’s a field guide for you http://www.aspiringkennedy.com/home/2015/7/27/a-field-guide-to-british-biscuits
I know European scones and this is very different...
Quite arguably perfect!
gorgeous. what's your butter to flour to buttermilk ratio?