The Right Butter Temperature For the Perfect Biscuit

Biscuits (yield: 1 dozen biscuits)

3 c (420g) AP flour
1 tbsp (12g) baking powder
1/2 tsp (3g) baking soda
1 tsp (6g) fine salt
2 tsp (9g) sugar
8 oz (227g) butter, cut in cubes
2 oz (57g) butter, melted
1.25 c (284g) buttermilk

1. Mix together the dry ingredients.
2. Using a pastry cutter or your fingertips, incorporate the butter into the dry ingredients. If working with room temperature butter, work the butter until the mixture is coarse and the pieces of butter are small cubes. If working with cold butter, press the cubes of butter into flat sheets.
3. Create a well in the center of the mixture and add the buttermilk. Mix until a dough comes together.
4. Pat the dough out onto a lightly floured cutting board. Fold the dough into thirds, rotate the dough 90 degrees, pat out into a rectangle and fold in thirds again. Repeat the patting out and folding two more times for a total of four folds.
5. Pat the dough out into a rectangle about 1/2-3/4in (12-19mm) and cut into 12 biscuits.
6. Place the dough onto a parchment lined sheet and brush the tops with melted butter.
7. Bake at 400F (205C) for 15-20 min or until golden on the top.
8. Immediately upon removing the biscuits from the oven, brush again with melted butter.

[bryangrunauer]

Such a tiny detail that makes a world of difference

[ant]

I always love how he never really portrays any version of cooking as inherently wrong, but tells you straight up what does what. Obviously there are some cases where u don't want an undercooked cookie with raw egg in it, and there is some where it's obvious, but it's still interesting to see.

[taroko]

I love that you present the data without any preference to one or the other, it’s simply just information that’s up to the preference of the viewer and baker

[freddyfrog]

Gotta go with the room temp butter, I love me some soft fluffy scone/biscuit

[LaughingJokerProd]

im feeling that layered biscuit. imma start doing more cold butter if it tastes half as good as it looks

[luisfrias]

ngl the layers on the cold temp one look scrumptious

[rinaantler]

they both look fluffy, but cold butter create nice leyers

[scarletaria]

I used to make the biscuits in the restaurant I worked in and we would use cold butter, but it was shredded so we could have the best of both worlds. It would keep in the freezer, but as long as I was very careful to break up the clumps of grated butter, then the biscuits would come out perfect every time. 👍🏻

[Buterflyskulls]

He should have his own baking classes one day and teach tweens - adults on how to bake because all of these videos are just perfect ❤️

[gazethespectator]

And yet for once, neither is a downgrade, both are unique biscuits.

[NagiShia]

I am a baker of 3 years and i can safely say yours is some of the most to point and informative videos i have seen, i enjoy Browning your videos and remembering when i had to learn all of this haha

[coin__]

This is one of those neat cases where there’s not inherently one better or worse method. It totally depends on what you’re trying to achieve.

[frwystr]

this channel is one of the few on youtube that has useful information

[Craig_Ackmen]

Baking blows my mind with its complexity. Thank for breaking it down into bite size peices.

[tysa]

I love that you talk about the good qualities of each option with these videos, rather than making one seem vastly superior

[yourwitchbesti]

Oh. My granny taught me to use lard and buttermilk for biscuits. I might give this a try next time

[cratorcic]

Mmm… flaky biscuits… and fluffy biscuits. Dang it… I am hungry now

[nillawafabutblack]

I LOVE flaky, buttery biscuits that you’re able to completely separate layer by layer. Pillsbury biscuits are just the best omg

[ThePribylProductions]

The best thing about biscuits is they're hard to mess up. Like both of those look really good

[SarBearSleeps]

THIS is why my biscuits aren't rising enough!! Thank you!