I recently bought 25 pounds of flour from Costco. It's really not a lot when you do as much baking as I do. However, when I tried making cakes with it, the results were rather flat. All flour is not created equal. Something about the gluten/protein ratio. I don't really care, I just want fluffy, not rocky.
This morning I scored a small victory. I needed to use buttermilk I had in the fridge, leftover from my attempts at red velvet cake. Decided to make biscuits. I did some research, and ended up using a recipe that used melted butter added to the buttermilk. Do you know what happens when you add melted butter to cold buttermilk? It clumps. And when you add that mixture to the dry ingredients, the clumped butter stays in the batter. The biscuits from that batter are light and airy, moist and buttery. It also helped that I doubled the recommended amount of baking powder, which compensated for my crappy flour.
AND. I also added some shredded cheddar to the mix. And crumpled bacon.
Bacon Cheddar Buttermilk Biscuits. They were as good as they sound and then some.
