Krusteaz Biscuits: Milk V.S. Buttermilk

Have you ever wondered what difference it makes to use buttermilk or milk for biscuits? I know that I have, So this morning, my dad and I made biscuits. But we made it into an experiment. Make sure that your oven is preheated to 425 degrees Fahrenheit!

This is my first instructable. I hope I am not too unintelligible!

1. Put half of your mix into one bowl, then put the other half into your other bowl.
2. This is where you will need your helper. Add your buttermilk to one bowl, and your milk to your other bowl. the reaction between the milk/buttermilk happens instantly, so you need to work fast.
   
3. Each of you take a spatula. You will be doing the same thing, and you need to have one person working each bowl.
4. Slide the spatula along the inside of the bowl to the center of the bowl and then fold the mixture over. Turn the bowl and repeat this for about one minute. when the dough looks like the last picture, you are ready. don't over mix/knead, because it will form gluten and the biscuits will not rise.

Keep working fast

1. Scrape the dough out of the bowls and onto two separate cold floured surfaces like a counter top and press it down and smooth it so that its a half inch thick.
2. Fold it in half, then smooth it out and flatten it so that it is a half inch thick again.
3. Grab a plastic cup and smash the opening down into the dough like a cookie cutter. Wiggle it back and forth to break your biscuit loose from the dough. Shake the cup upside down to dislodge the biscuit. place it on the cookie sheet. Repeat until you are out of dough, working it as little as possible. make sure that the biscuits touch each other.

Bake the biscuits for 10-14 minutes at 425 degrees Fahrenheit.

I baked mine for 11 minutes and they turned out great!

My parents and brothers all agreed that these were accurate results:

• Milk
  • texture:
    
    • crumbly
    • dry
  • color:
    • very light
    • some light brown spots on top
  • flavor:
    • shortcake
    • mild
• Buttermilk:
  • texture:
    • crispy
    • smooth
  • color:
    • darker than milk biscuits, but only slightly
  • flavor:
    • tiny bit salty
    • richer than milk biscuits

I apologize for the photo quality, apparently my little brother doesn't know how to focus a cellphone camera! Oh well. It was my fault for not teaching him! Hope you guys can figure it out anyways. If not, just post a comment. I will probably be able to get back to you soon.