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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":"","cooked_this":0,"created_at":"2013-07-09T19:53:11Z","creator":null,"currently_editing_user":null,"description":"Some folks don\u2019t believe it\u2019s possible to make good biscuits north of the Mason-Dixon line. Biscuits are like that: most people will tell you most of the time that you're making them all wrong. But trust us when we tell you that the secret to baking soft, flaky biscuits has nothing to do with geographic location, and everything to do with flour. And if you\u2019re going to make the best biscuits north *or* south of the Mason-Dixon, you should be using flour from soft red winter wheat. Period.\r\n\r\nWe use White Lily self-rising flour\u2014you may need to special order it, but it's worth the trouble. Its relatively low protein content yields less gluten for a tenderer crumb, and the softer grain can be milled very fine without fracturing too many starch granules, so the biscuits stay delicate instead of stodgy. And though recipes and techniques for biscuits will vary, we also like to use buttermilk for its tangy flavor.\r\n\r\nThese golden brown mounds of quick bread make an excellent sop for sorghum syrup, or as the foundation for sausage gravy. But however you like to eat your biscuits, the most important thing is to make them *a lot*. A good biscuit recipe rewards repetition with excellence.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/VfSJ95dLS2ZPvdU2BwOc\",\"filename\":\"Recipe_Buttermilk Biscuits1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":500037,\"key\":\"fwk3Nj5Slu7ErxgsHXkI_Recipe_Buttermilk Biscuits1.jpg\",\"isWriteable\":false}","forks":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":"","cooked_this":0,"created_at":"2013-09-24T11:27:14Z","creator":{"bio":"","chef_type":"","created_at":"2013-09-13T11:24:56Z","email":"bojana.nikodijevic@gmail.com","events_count":190,"from_aweber":false,"google_access_token":null,"google_refresh_token":null,"google_user_id":null,"id":18316,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/bog9kd9oT22kG1cllBLS\",\"filename\":\"...and_he_loved_the_surprise.jpg\",\"mimetype\":\"image/jpeg\",\"size\":112243,\"key\":\"users_uploads/JipTuefwSeeI3sZNKvAa_10152851185295596.jpg\",\"isWriteable\":true}","level":0,"location":"","name":"Bojana","provider":null,"quote":"","referred_from":null,"referrer_id":null,"role":"user","sash_id":5164,"signed_up_from":null,"slug":"bojana","stripe_id":"cus_3F8S02G2ElJwCo","survey_results":null,"uid":null,"updated_at":"2014-04-15T13:52:26Z","viewed_activities":[[447,"2013-09-13T11:11:21+00:00"],[250,"2013-09-13T11:12:15+00:00"],[558,"2013-09-13T11:12:46+00:00"],[493,"2013-09-13T11:12:59+00:00"],[890,"2013-09-13T11:14:04+00:00"],[440,"2013-09-13T11:20:49+00:00"]],"website":""},"currently_editing_user":null,"description":"Some folks don\u2019t believe it\u2019s possible to make good biscuits north of the Mason-Dixon line. Biscuits are like that: most people will tell you most of the time that you're making them all wrong. But trust us when we tell you that the secret to baking soft, flaky biscuits has nothing to do with geographic location, and everything to do with flour. And if you\u2019re going to make the best biscuits north *or* south of the Mason-Dixon, you should be using flour from soft red winter wheat. Period.\r\n\r\nWe use White Lily self-rising flour\u2014you may need to special order it, but it's worth the trouble. Its relatively low protein content yields less gluten for a tenderer crumb, and the softer grain can be milled very fine without fracturing too many starch granules, so the biscuits stay delicate instead of stodgy. And though recipes and techniques for biscuits will vary, we also like to use buttermilk for its tangy flavor.\r\n\r\nThese golden brown mounds of quick bread make an excellent sop for sorghum syrup, or as the foundation for sausage gravy. But however you like to eat your biscuits, the most important thing is to make them *a lot*. A good biscuit recipe rewards repetition with excellence.","difficulty":"easy","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/VfSJ95dLS2ZPvdU2BwOc\",\"filename\":\"Recipe_Buttermilk Biscuits1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":500037,\"key\":\"fwk3Nj5Slu7ErxgsHXkI_Recipe_Buttermilk Biscuits1.jpg\",\"isWriteable\":false}","id":1279,"image_id":"","include_in_gallery":true,"last_edited_by_id":18316,"layout_name":null,"likes_count":12,"published":true,"published_at":"2013-07-26T21:33:15Z","show_only_in_course":false,"slug":"bbbbb-bojana-sbuttermilk-brown-butter-biscuits","source_activity_id":439,"source_type":0,"summary_tweet":null,"timing":"1 hour","title":"BBBBB (Bojana'sButtermilk Brown Butter Biscuits)","transcript":"","updated_at":"2013-09-25T09:34:25Z","yield":"12 biscuits","youtube_id":"JR6uGsAQ49k"},{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":"","cooked_this":0,"created_at":"2013-08-02T20:04:48Z","creator":{"bio":null,"chef_type":"","created_at":"2013-02-21T18:08:30Z","email":"timdebnyc@gmail.com","events_count":689,"from_aweber":false,"google_access_token":null,"google_refresh_token":null,"google_user_id":null,"id":7252,"image_id":null,"level":0,"location":"","name":"Tim Sutherland","provider":"facebook","quote":"","referred_from":null,"referrer_id":null,"role":"user","sash_id":551,"signed_up_from":null,"slug":"tim-sutherland","stripe_id":"cus_3eVBIIw4RBXnCU","survey_results":null,"uid":"587543036","updated_at":"2014-04-24T12:41:12Z","viewed_activities":[],"website":""},"currently_editing_user":null,"description":"This is a dark savory biscuit that is best eaten with sausage gravy, bacon, links, and 62.5C eggs. Note Shiner Bock in a mug can look like coffee.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/1ylOFwFGQimKCmogRjUU\",\"filename\":\"bock biscuits.jpg\",\"mimetype\":\"image/jpeg\",\"size\":190558,\"key\":\"UdmMerIJRoyxjPg8aKge_bock biscuits.jpg\",\"isWriteable\":true}","id":737,"image_id":"","include_in_gallery":true,"last_edited_by_id":7252,"layout_name":null,"likes_count":8,"published":true,"published_at":"2013-07-26T21:33:15Z","show_only_in_course":false,"slug":"tim-sutherland-s-version-of-buttermilk-biscuits--3","source_activity_id":439,"source_type":0,"summary_tweet":null,"timing":"1 hour","title":"Tim Sutherland's Version Of Buttermilk Biscuits","transcript":"","updated_at":"2013-12-10T02:46:14Z","yield":"12 biscuits","youtube_id":"JR6uGsAQ49k"},{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":"Bake to a core temp of 88C","cooked_this":0,"created_at":"2013-07-16T18:29:10Z","creator":null,"currently_editing_user":null,"description":"For a richer version of our buttermilk biscuits, we replaced the buttermilk with heavy cream. This decreases the hydration ratio and increases the fat, which makes for a biscuit that's still delicate, slightly more dense, and much more moist.\n\nWe cut our biscuits into rectangles so no dough is wasted. As they bake, the biscuits grow into each other, which protects them from case-hardening: the surface won't too quickly become too hard for moisture to escape. \n\nBut if you like round biscuits, simply roll out the dough, skip the freezing step, and use floured round cutters to shape the biscuits.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/P9wn35BWRbWFdqcmc7zw\",\"filename\":\"Recipe_Rich Biscuits1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":314893,\"key\":\"901WkIdTNW3sokFwl2X4_Recipe_Rich Biscuits1.jpg\",\"isWriteable\":false}","id":459,"image_id":"","include_in_gallery":true,"last_edited_by_id":106,"layout_name":null,"likes_count":32,"published":true,"published_at":"2013-07-29T18:05:48Z","show_only_in_course":false,"slug":"rich-as-f-k-biscuits","source_activity_id":439,"source_type":0,"summary_tweet":null,"timing":"1 hour","title":"Rich as F*\u00a2k Biscuits","transcript":"","updated_at":"2014-01-22T00:08:04Z","yield":"16 biscuits","youtube_id":"gcCRMmctcj8"}],"id":439,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"layout_name":null,"likes_count":28,"published":true,"published_at":"2013-07-26T21:33:15Z","show_only_in_course":false,"slug":"buttermilk-biscuits","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"1 hour","title":"Buttermilk Biscuits","transcript":"","updated_at":"2014-04-24T19:13:24Z","used_in":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-08-28T22:16:20Z","creator":{"bio":null,"chef_type":"home_cook","created_at":"2012-11-27T04:11:49Z","email":"borgech@gmail.com","events_count":373,"from_aweber":null,"google_access_token":null,"google_refresh_token":null,"google_user_id":null,"id":238,"image_id":null,"level":0,"location":"Boston, MA","name":"Chris B.","provider":null,"quote":"","referred_from":null,"referrer_id":null,"role":"user","sash_id":2881,"signed_up_from":null,"slug":"chris-b","stripe_id":"cus_2nrIra1loxAQDq","survey_results":null,"uid":null,"updated_at":"2014-04-23T21:00:02Z","viewed_activities":[],"website":""},"currently_editing_user":null,"description":"Great for a tailgate (as seen here!) or a backyard BBQ where one wants to have a quick pick up to be able to spend more time with friends/family.","difficulty":"easy","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/kvjnxYRLQ5y7kKJwcC2l\",\"filename\":\"IMG_3701.jpg\",\"mimetype\":\"image/jpeg\",\"size\":2221059,\"key\":\"xNNkVuEASMug2DJiQ8aA_IMG_3701.jpg\",\"isWriteable\":true}","id":1077,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/1kr3Tp1hQO6aVtUEYq05\",\"filename\":\"IMG_3701.jpg\",\"mimetype\":\"image/jpeg\",\"size\":2221059,\"key\":\"LJJBPPJqSJyUnBe9AUr8_IMG_3701.jpg\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":791,"layout_name":null,"likes_count":null,"published":true,"published_at":"2013-08-28T22:45:26Z","show_only_in_course":false,"slug":"pulled-pork-sandwiches","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"6 hours (4 hands off)","title":"Pulled Pork Sandwiches","transcript":null,"updated_at":"2013-09-05T18:26:54Z","yield":"12 Sandwiches","youtube_id":null}],"yield":"12 biscuits","youtube_id":"JR6uGsAQ49k","tags":[{"id":28,"name":"breakfast"},{"id":29,"name":"dinner"},{"id":234,"name":"bread"},{"id":268,"name":"baking"},{"id":272,"name":"side dish"},{"id":465,"name":"southern"},{"id":479,"name":"lunch"},{"id":481,"name":"no special equipment"},{"id":482,"name":"no Modernist ingredients"},{"id":486,"name":"brunch"},{"id":547,"name":"holiday"},{"id":549,"name":"kid friendly"},{"id":601,"name":"christmas"},{"id":654,"name":"thanksgiving"},{"id":768,"name":"bread from scratch"},{"id":772,"name":"fourth of july"},{"id":814,"name":"from scratch"},{"id":822,"name":"4th of july"},{"id":10,"name":"barbecue"},{"id":11,"name":"bbq"},{"id":175,"name":"dessert"},{"id":246,"name":"winter"},{"id":377,"name":"vegetarian"},{"id":435,"name":"summer"},{"id":520,"name":"snack"},{"id":551,"name":"appetizer"},{"id":738,"name":"grains"},{"id":785,"name":"spring"},{"id":870,"name":"fall"},{"id":981,"name":"White Lily flour"},{"id":982,"name":"soft red winter 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powder"}},{"display_quantity":"4","note":"kosher","quantity":"4.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"22","note":"","quantity":"22.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"170","note":"","quantity":"170.0","unit":"g","ingredient":{"for_sale":false,"id":1825,"product_url":null,"slug":"salted-butter","sub_activity_id":null,"title":"Salted butter"}},{"display_quantity":"400","note":"very cold","quantity":"400.0","unit":"g","ingredient":{"for_sale":false,"id":2061,"product_url":null,"slug":"buttermilk","sub_activity_id":null,"title":"Buttermilk"}},{"display_quantity":"50","note":"","quantity":"50.0","unit":"g","ingredient":{"for_sale":false,"id":2698,"product_url":null,"slug":"egg","sub_activity_id":null,"title":"Egg"}},{"display_quantity":"50","note":"","quantity":"50.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}}],"steps":[{"activity_id":439,"audio_clip":"","audio_title":"","created_at":"2014-04-24T19:13:23Z","directions":"Freeze butter so it is easier to grate. \r\n\r\nMake sure buttermilk is very cold.","hide_number":null,"id":82951,"image_description":"","image_id":"","is_aside":null,"step_order":0,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-24T19:13:23Z","youtube_id":"","ingredients":[]},{"activity_id":439,"audio_clip":"","audio_title":"","created_at":"2014-04-24T19:13:23Z","directions":"Mix all dry ingredients in large bowl.","hide_number":null,"id":82952,"image_description":"","image_id":"","is_aside":null,"step_order":4194304,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-24T19:13:23Z","youtube_id":"","ingredients":[{"display_quantity":"465","note":"","quantity":"465.0","unit":"g","ingredient":{"for_sale":true,"id":1146,"product_url":"http://www.amazon.com/gp/product/B008PFOEV8/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008PFOEV8&linkCode=as2&tag=delvkitc-20","slug":"white-lily-self-rising-flour","sub_activity_id":null,"title":"White Lily self-rising flour"}},{"display_quantity":"15","note":"","quantity":"15.0","unit":"g","ingredient":{"for_sale":false,"id":2323,"product_url":"http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgrocery&field-keywords=baking+powder&rh=n%3A16310101%2Ck%3Abaking+powder&tag=delvkitc-20","slug":"baking-powder","sub_activity_id":null,"title":"Baking powder"}},{"display_quantity":"4","note":"kosher","quantity":"4.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"22","note":"","quantity":"22.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}}]},{"activity_id":439,"audio_clip":"","audio_title":"","created_at":"2014-04-24T19:13:24Z","directions":"Grate butter over bowl of dry ingredients.","hide_number":null,"id":82953,"image_description":"","image_id":"","is_aside":null,"step_order":6291456,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-24T19:13:24Z","youtube_id":"","ingredients":[{"display_quantity":"170","note":"","quantity":"170.0","unit":"g","ingredient":{"for_sale":false,"id":1825,"product_url":null,"slug":"salted-butter","sub_activity_id":null,"title":"Salted butter"}}]},{"activity_id":439,"audio_clip":"","audio_title":"","created_at":"2014-04-24T19:13:24Z","directions":"Using your hands, gently mix to coat butter shavings. Avoid crushing the grated butter back into a mass. \r\n\r\nOnce shavings are coated, they won't stick. Now cut in the butter by grinding handfuls of the mix between your fingers and palm.","hide_number":null,"id":82954,"image_description":"","image_id":"","is_aside":null,"step_order":7340032,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-24T19:13:24Z","youtube_id":"","ingredients":[]},{"activity_id":439,"audio_clip":"","audio_title":"","created_at":"2014-04-24T19:13:24Z","directions":"Drizzle buttermilk into flour-butter mixture. \r\n\r\nUsing your hands or a spoon, mix in buttermilk until dough just barely comes together -- 12 to 18 turns of the spoon. \r\n\r\nThe mix should be wet to the touch.","hide_number":null,"id":82955,"image_description":"","image_id":"","is_aside":null,"step_order":7864320,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-24T19:13:24Z","youtube_id":"","ingredients":[{"display_quantity":"400","note":"very cold","quantity":"400.0","unit":"g","ingredient":{"for_sale":false,"id":2061,"product_url":null,"slug":"buttermilk","sub_activity_id":null,"title":"Buttermilk"}}]},{"activity_id":439,"audio_clip":"","audio_title":"","created_at":"2014-04-24T19:13:24Z","directions":"Lightly flour the dough, and press it into a ball. \r\n\r\nPlace on a tray lined with parchment paper.","hide_number":null,"id":82956,"image_description":"","image_id":"","is_aside":null,"step_order":8126464,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-24T19:13:24Z","youtube_id":"","ingredients":[]},{"activity_id":439,"audio_clip":"","audio_title":"","created_at":"2014-04-24T19:13:24Z","directions":"Form dough into a rectangle [cm 20] by [cm 28], and about [cm 2] thick.","hide_number":null,"id":82957,"image_description":"","image_id":"","is_aside":null,"step_order":8257536,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-24T19:13:24Z","youtube_id":"","ingredients":[]},{"activity_id":439,"audio_clip":"","audio_title":"","created_at":"2014-04-24T19:13:24Z","directions":"Freeze 10 minutes for easier cutting.\r\n\r\nCut into 12 squares, and pull them apart by about [cm 0.5].","hide_number":null,"id":82958,"image_description":"","image_id":"","is_aside":null,"step_order":8323072,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-24T19:13:24Z","youtube_id":"","ingredients":[]},{"activity_id":439,"audio_clip":"","audio_title":"","created_at":"2014-04-24T19:13:24Z","directions":"Make an egg wash by mixing equal parts eggs and water until thin. \r\n\r\nBrush onto the biscuits.","hide_number":null,"id":82959,"image_description":"","image_id":"","is_aside":null,"step_order":8355840,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-24T19:13:24Z","youtube_id":"","ingredients":[{"display_quantity":"50","note":"","quantity":"50.0","unit":"g","ingredient":{"for_sale":false,"id":2698,"product_url":null,"slug":"egg","sub_activity_id":null,"title":"Egg"}},{"display_quantity":"50","note":"","quantity":"50.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}}]},{"activity_id":439,"audio_clip":"","audio_title":"","created_at":"2014-04-24T19:13:24Z","directions":"If making ahead, freeze for baking later.\r\n \r\nTo serve, bake at [c 205] until golden, about 15 minutes, or until the core temperature reaches [c 88]","hide_number":null,"id":82960,"image_description":"buttermilk biscuits recipe from chefsteps are tender and delicate with a flaky crust","image_id":"{\"url\":\"https://www.filepicker.io/api/file/jyir5bcVSBuppBTHJnr4\",\"filename\":\"Recipe_Buttermilk Biscuits2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":375153,\"key\":\"bbiZ5yI3TM2ML0lslSWY_Recipe_Buttermilk Biscuits2.jpg\",\"isWriteable\":false}","is_aside":null,"step_order":8372224,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-24T19:13:24Z","youtube_id":"","ingredients":[]}]}