Homemade baking powder
Homemade baking powder is pure and contains no preservatives, which means it tastes and works better. To make, mix 2 parts cream of tartar with 1 part baking soda.
Use cold lard or butter
No matter what your recipe calls for, make sure that the lard or butter is very cold before you start mixing the ingredients. This will make a lighter, flakier biscuit.
When kneading the dough, use very light pressure and don’t overwork the dough. The heat in your hands will melt the butter or lard and if the dough gets too hot, you’ll run the risk of having hard biscuits.
Use cold milk or buttermilk
When adding milk or buttermilk, make sure that the liquid’s temperature is cold. This keeps the dough cool and your biscuit’s fluffy.
Don’t twist the biscuit cutter
After you’ve rolled out the dough, be sure to use a quick stamping method when cutting out your biscuits. Twisting the cutter after you’ve cut can create a seal which keeps the biscuits from rising to their full potential.
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