As a cook I have made about 30,000 buttermilk biscuits. If they are less than a half inch they won't rise and they will be hocky pucks. If they are too thick even 3/4 of an inch they will be large great looking biscuits but the center won't be done. My oven temperature was 525 for 8 min. Whatever temperature you bake them, when you smell them they are done. If they start to brown on the bottom turn on the broiler on the top and watch them carefully. 30 sec. too long and they can burn. I had a pan of melted butter and a brush waiting for them to come out. To this day I never got tired of them. To cut up the butter I used a cooling rack that was sturdy and about 1/4 inch or less openings. The cut cold butter falls into the flour to be mixed dry before the addition of the liquids. If the butter is cold it will not cling as you shove it through the rack. Takes about 1.5 seconds. The mix seemed to last about 15 min. after that it didn't rise as well. The left over pieces when pressed together can be rolled and will make a few more. If you are making more then recycle leftover bits into the next batch. Dough that has aged a little and is not expected to rise can be mixed with a little more flour and rolled out 1/8 inch thick for some of the best dumplins ever. The dumplin dough will be a little tough to keep its shape. Cut into 1 inch squares. There you have it you can make buttered biscuits, gravy and dumplins out of the same dough. Make fried chicken and invite me over! :-D
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As a cook I have made about 30,000 buttermilk biscuits. If they are less than a half inch they...