A base biscuit made for add-ins, like cheddar, scallions, black pepper or honey.
If my wife and I ever have identical twins, I'd like to name one Stanley and the other Evil Stanley, for the purposes of scientific inquiry. We'll raise them exactly the same, but over time, Evil Stanley will undoubtedly begin to live up to his name because of a subtle difference in the way the world treats him. There is sure to be a tragic ending or two somewhere in the story.
Kneading the dough will cause the small pockets of gluten to gradually link together into larger and larger networks. All the while, butter-coated flour and pure butter are suspended within these networks. As you roll the dough out, everything gets flattened and elongated. The gluten networks end up stretched into thin layers separated by butter and butter-coated flour.
And guess what: a modern flaky American scone is really nothing more than a sweetened biscuit cut into a different shape. Master one, and you've mastered the other.Here's how to make buttermilk biscuits, step-by-step. Jump ahead for full recipe with measurements. Roll into a 12-inch square using a rolling pin , then fold the right third over to the center with a bench scraper . Fold the left side over the right like a folded letter , then fold the top third down over the center .
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