Buttermilk Biscuits
Sarah | Broma Bakery · bromabakery.com · 2013
Get the method at bromabakery.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 salt than 75% of recipes: 2.4% of the flour weight against the typical recipe's 1.6%.
- Fat in the middle half of recipes: 45% of the flour weight against the typical recipe's 40%.
Ingredients (7)
- 2 cups all-purpose flour≈ 250 g
- 2 teaspoons sugar≈ 8 g
- 1 tablespoon baking powder≈ 14 g
- 1 teaspoon salt≈ 6 g
- 8 tablespoons butter, cut into squares≈ 114 g
- 3/4 cup buttermilk≈ 183 g
- 1 egg, beaten≈ 50 g
flour 250 gbatter 625 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.
- Fat45% · 69th percentile · median 40%
- Buttermilk73% · 33rd percentile · median 84%
- Leavening5.5% · 63rd percentile · median 5.1%
- Sugar3.4% · 54th percentile · median 3.3%
- Salt2.4% · 84th percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 15 minutes
- median 15 minutes
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