Classic Butter Biscuits
Baker Bettie · bakerbettie.com · 2018 · 8
Against 321 biscuit recipes
More buttermilk than 84% of recipes and no sugar, unlike 69%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- More buttermilk than 84% of recipes: 100% 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).
Ingredients (6)
- 240 grams (2 cups) all-purpose flour, plus more for dusting the work surface240 g
- 10 grams (1 tablespoon) baking powder10 g
- ¼ teaspoon baking soda≈ 1.5 g
- 1 ¼ teaspoon kosher salt≈ 5 g
- 85 grams (6 tablespoons) unsalted butter, cold85 g
- 240 grams (1 cup, 240 milliliters) buttermilk, cold, *see note for substitution240 g
flour 240 gbatter 582 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.
- Fat35% · 36th percentile · median 40%
- Buttermilk100% · 85th percentile · median 84%
- Leavening4.8% · 33rd percentile · median 5.1%
- Sugar0% · 15th percentile · median 3.3%
- Salt2.1% · 71st percentile · median 1.6%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 10 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.
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