problems with buttermilk biscuits
I found the following recipe for buttermilk biscuits:
mix 2c flour, 1tsp salt, 1Tbsp baking soda cut 6Tbsp cold butter into mix add 1c buttermilk pat and fold on floured surface, cut into round biscuits and put in oven
The first time I made it, I used plain white flour. The buttermilk made it wet, but not overly so - it became a very sticky dough.
I recently tried again, but this time I used spelt flour instead. The mixture was significantly "wetter" after adding the buttermilk - so much so that I added some (wheat) flour on top to try to get it to what the previous batch was like. They also didn't rise as much when baked.
What explains the difference? My theory is that spelt has less gluten, so the dough didn't hold the CO2 as well when baking. But does this also explain why the batter was so much "wetter" with the same quantities of flour and buttermilk?
Best Answer
In quick breads, as opposed to yeast raised breads, it gelatinized starch that creates the structure of the bread, and holds the leavening.
However, according to my research, most spelt flour (which is in fact a variety of wheat) is whole grain flour, so the bran will interfere with structure development.
My quick research indicates that spelt flour recipes requires less liquid to hydrate than standard wheat flour. According to What's Cooking America, this is because spelt flour is more water soluble than standard wheat flour (I interpret this to mean that the starches in it are).
If you google "spelt biscuits" you will find a variety of recipes that are tuned to its characteristics, such this one from All Recipes or this one from King Arthur.
Pictures about "problems with buttermilk biscuits"
Why are my buttermilk biscuits flat?
Buttermilk creates the most tender biscuit! Don't Over Mix: Never overwork biscuit dough. Overworking and over-handling biscuit dough will result in tough, hard, and flat biscuits.Why are my buttermilk biscuits tough?
Buttermilk gives biscuits their signature tang and keeps the dough tender. Make sure it's very cold when you add it to the dough. If you stir the dough too much, the biscuits will be hard and tough. If you don't stir enough, they will have a floury, uneven texture.Why did my buttermilk biscuits not rise?
1. THE FAT ISN'T COLD ENOUGH, AND THE OVEN ISN'T HOT ENOUGH. Make sure you chill the butter for 30 minutes (it will cool faster when cut into pieces). Doing so ensures that the fat doesn't melt and produce greasy, leaden biscuits.How does buttermilk affect biscuits?
Buttermilk also adds a pleasant tanginess to baked biscuits, and its relatively low levels of fat make it work in recipes that call for any kind of fat, from butter to shortening, and even cream.How To Perfect Your Buttermilk Biscuit Recipe | Southern Living
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Daka, Mikhail Nilov, Mikhail Nilov, Mikhail Nilov