Fluffy red velvet biscuit

In this recipe, I want to tell and show how to properly prepare a red velvet biscuit. To make the color of the biscuit bright, be sure to add cocoa to the dough. In the original recipe, it is prepared using buttermilk. I cooked with buttermilk and kefir. I must say right away that I liked the red velvet biscuit more, which I cook using kefir.

For baking we need:

• 340 grams of wheat flour (W / C);
• 18 grams of cocoa powder;
• 4 grams (or 1 tsp) baking powder;
• 4 grams (or 1 tsp) baking soda;
• 150 grams of 72.5% sweet cream butter;
• 150 ml of refined, non-deodorized vegetable oil;
• 3 pieces of chicken eggs of medium size (D-1 or S-1);
• 300 grams of white granulated sugar;
• seeds from 1 vanilla pod;
• 270 ml of buttermilk or 2.5% -3% kefir;
• 1 tbsp lemon juice (freshly squeezed);
• 2 teaspoons of gel color (Red-Red);
• ¼ tsp fine salt.

How to make a red velvet biscuit

I must say right away that you need to preheat the oven in advance. We need to turn it on at 160°C.

Now we begin to make an unusual biscuit dough. First of all, we measure the right amount of some dry ingredients (flour, salt, soda, cocoa and baking powder). Put them together in a sieve and sift. It turns out that such a homogeneous mixture.

Then, pour buttermilk or kefir into a deep glass, add squeezed lemon juice and gel coloring. With a long stick, mix the mixture well and achieve a uniform color of the entire liquid.

In a mixer bowl, place softened butter at room temperature and sugar with seeds from one vanilla pod. Beat at medium speed.

One by one, beat the eggs into the oil. Beat the mixture for about a minute, after which, add the next egg. Again, hold for a minute and drive in the third egg. The mass should turn out smooth, and the sugar should dissolve.

Now alternately, in three stages, we will add flour and red mixture. We start with flour. You need to beat at medium, and then, at high speeds.

As a result, it turns out such a biscuit mass that slides off the whisk like a ribbon.

We spread the biscuit dough in a mold (d = 26 cm) with removable sides, which must be covered with food paper along the bottom and sides. Bake for 1 hour 35 minutes. Baking time must be controlled. It depends entirely on your oven. After about an hour, you need to start piercing the biscuit with a dry skewer and check its readiness.

I got a magnificent velvet biscuit of beautiful red color 6 cm in height.

When the biscuit has completely cooled down (!) it can be cut into cakes.

If it’s hard for you to do this, then you can divide the biscuit dough into two or three equal portions and bake in separate cakes. To do this, it is better to use a smaller diameter mold and reduce the baking time.