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Biscuits from Scratch

There’s nothing quite like a warm, flaky biscuit fresh from the oven. In this hands-on class, students will learn the secrets behind two classic biscuit styles: the basic buttermilk biscuit and the enriched biscuit.

Participants will explore how subtle changes in ingredients and technique can dramatically affect texture and flavor. Once the fundamentals are mastered, the class will branch into creative applications ranging from savory to sweet.

• The difference between basic buttermilk and enriched biscuits
• How ingredient ratios and mixing techniques affect texture
• Tips for achieving flaky, tender layers
• Creative uses including breakfast sandwiches, savory shortcakes, and desserts
• Reliable recipes and techniques for consistent results

Students will leave with practical baking tips, tested recipes, and plenty of buttery, flaky biscuits to enjoy.

Chef R. Rex Davidsavor began cooking for his siblings at a young age and entered the restaurant industry at 16. He has traveled throughout the United States to expand his culinary knowledge.

A graduate of Utah State University with a Master’s Degree in Engineering Technology and Education, Chef Davidsavor has taught Culinary Arts at Bridgerland Technical College for over 20 years. He is passionate about teaching and enjoys continually refining his skills through collaboration, learning, and sharing his love of food with others.