Boursin® Maple Bourbon Buttermilk Biscuits
Faith Gorsky · anediblemosaic.com · 2020 · 10 biscuits
Against 321 biscuit recipes
More leavening than 97% of recipes and more sugar than 96%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- More leavening than 97% of recipes: 8.8% of the flour weight against the typical recipe's 5.1%.
- More sugar than 96% of recipes: 16% of the flour weight against the typical recipe's 3.3%, about 5 times as much.
- Less buttermilk than 87% of recipes: 59% of the flour weight against the typical recipe's 84%.
Ingredients (8)
- 2 1/2 cups all-purpose flour≈ 313 g
- 1/4 cup sugar≈ 50 g
- 2 tablespoons baking powder≈ 28 g
- 1 teaspoon salt≈ 6 g
- 1/2 cup cold unsalted butter (diced small)≈ 114 g
- 1/4 cup Boursin® Maple Bourbon Cheese (cold)≈ 59 g
- 3/4 cup cold buttermilk (plus about 2 tablespoons more for brushing on top)≈ 183 g
- 1 1/2 teaspoons pure vanilla extract≈ 6 g
flour 313 gbatter 758 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.
- Fat36% · 40th percentile · median 40%
- Buttermilk59% · 12th percentile · median 84%
- Leavening8.8% · 98th percentile · median 5.1%
- Sugar16% · 97th percentile · median 3.3%
- Salt1.9% · 64th percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 15 minutes
- median 15 minutes
Keep exploring
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