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Southern Buttermilk Biscuits Recipe

Archana's Kitchen · archanaskitchen.com · 2016 · 4

Against 321 biscuit recipes

More buttermilk than 93% of recipes and no sugar, unlike 69%.

See how all 321 biscuit recipes compare →

Get the method at archanaskitchen.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.

  • More buttermilk than 93% of recipes: 121% of the flour weight against the typical recipe's 84%.
  • No sugar at all, where 69% of recipes use some (most of those 3 to 7.6% of the flour weight).
Fat: 34%, 31st percentileButtermilk: 121%, 94th percentileLeavening: 4.9%, 41st percentileSugar: 0%, 15th percentileSalt: 1.2%, 28th percentileFatButtermilkLeaveningSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 1 cup All Purpose Flour (Maida)≈ 125 g
  • 1 teaspoon Baking powder≈ 4.6 g
  • 1/4 teaspoon Baking soda≈ 1.5 g
  • 1/4 teaspoon Salt≈ 1.5 g
  • 3 tablespoons Butter (Unsalted) refrigerated, cut into cubes≈ 43 g
  • 1/2 cup Buttermilk cold≈ 122 g
  • 2 tablespoons Fresh cream≈ 30 g

flour 125 gbatter 327 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.

  • Fat34% · 31st percentile
  • Buttermilk121% · 94th percentile
  • Leavening4.9% · 41st percentile
  • Sugar0% · 15th percentile
  • Salt1.2% · 28th percentile

Oven

Temperature
450°F / 230°C
median 425°F
Time
12 to 15 minutes
median 15 minutes

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