Southern Buttermilk Biscuits
africanbites.com · 2025 · 12
Against 321 biscuit recipes
Less leavening than 81% of recipes and more fat than 77%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- Less leavening than 81% of recipes: 3.9% of the flour weight against the typical recipe's 5.1%.
- More fat than 77% of recipes: 47% of the flour weight against the typical recipe's 40%.
- More sugar than 80% of recipes: 6.9% of the flour weight against the typical recipe's 3.3%, about twice as much.
Ingredients (7)
- 3 cups (360g) all-purpose flour ((see notes if using White Lily))360 g
- 1 tablespoon (12g) baking powder12 g
- ¼ teaspoon (1-2g) baking soda2 g
- 1½-2 tablespoons (18-25g) sugar ((optional))25 g
- 1½ teaspoons (8g) salt8 g
- ¾ cup (170g) frozen butter ((1½ sticks))170 g
- 1¼ cups (295ml) very cold buttermilk ((start with ¾ cup and add until the dough comes together))≈ 305 g
flour 360 gbatter 882 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.
- Fat47% · 78th percentile · median 40%
- Buttermilk85% · 51st percentile · median 84%
- Leavening3.9% · 17th percentile · median 5.1%
- Sugar6.9% · 81st percentile · median 3.3%
- Salt2.2% · 74th percentile · median 1.6%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 12 to 15 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.
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