Scones and Buttermilk Biscuits: Mastering the Biscuit Method

Join Pastry Chef Erin to learn about the biscuit method and how to apply this technique to the scones and buttermilk biscuits we’ll bake in class!

The biscuit method is used to make many versatile, tender, and flaky quick breads like scones, shortcakes, biscuits, and pie crust. You typically won’t see this term used in recipes, but after this class you’ll be able to identify when this technique is being used. Mastering this technique will open a whole new world of baking, empowering you to be the pastry chef of your own kitchen!

Chef Erin Ensenberger is a freelance baker, certified pastry chef, State Farm employee of 10+ years, and future business owner. It will be a fun class for all levels. Ticket price includes ingredients. Adults 21 and over can BYOB.

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