From Debra Wink’s post ” Baking powder” , Argo or Bob’s Red Mill are good to go for the biscuits. Rumford is her favorite for cakes. I agree with her. I made a good cake with Rumford.
I couldn’t find Argo and Bob’s Red Mill’s baking powder at the time. I simply bought Rumford at the Walmart.
At the first try, I followed the recipe precisely. It came out great, and the biscuits were gone before I took a picture of them. On the second time, which is today, I substituted the baking soda to baking powder because I don’t like baking soda in any baking.
Flaky buttermilk biscuit: ( 12 small biscuits)
- 1 1/4 King Arthur All purpose flour
- 3/4 Tbsp baking powder ( I used Rumford )
- 1/2 tsp salt
- 1 Tbsp shortening
- 4 Tbsp Home made unsalted butter ( diced )
- 3/4 cup Home made butter milk
- 1 Tbsp melted butter
- Extra flour for working and shaping
How I made:
1. Put the diced unsalted butter in the freezer for 10 minutes.
2. Mix all the ingredients except the diced unsalted butter and combine well.
3. Lightly flour ( King Arthur All purpose flour )on the work surface. Place the dough and press down to flatten. Put the diced unsalted butter on the dough.
4. Fold in a half using a rolling-pin.
6. Repeat “5” x 3 times. ( 4 times in total )
7. Refrigerate the dough that is wrapped with plastic wrap for 10 minutes.
9. Bake Brush some milk on the surface. ( I used extra egg wash because I had some leftover after making croissants.)
450F for 10 -15minutes until golden brown.
When I buy Argo or Bob’s Red Mill’s baking powder, I will post the result here.