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Buttermilk Biscuits

chefsavvy.com · 2024 · 8 biscuits

Against 321 biscuit recipes

Less salt than 96% of recipes and less buttermilk than 78%.

See how all 321 biscuit recipes compare →

Get the method at chefsavvy.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.

  • Less salt than 96% of recipes: 0.6% of the flour weight against the typical recipe's 1.6%, about half as much.
  • Less buttermilk than 78% of recipes: 65% of the flour weight against the typical recipe's 84%.
Fat: 45%, 69th percentileButtermilk: 65%, 19th percentileLeavening: 5.5%, 63rd percentileSugar: 5%, 69th percentileSalt: 0.6%, 2nd percentileFatButtermilkLeaveningSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 2 cups all purpose flour≈ 250 g
  • 1/2 cup cold unsalted butter, cubed≈ 114 g
  • 1 tbsp baking powder≈ 14 g
  • 1/4 tsp salt≈ 1.5 g
  • 1 tbsp granulated sugar≈ 13 g
  • 1 large egg≈ 50 g
  • 2/3 cup buttermilk, plus 2 tbsp for brushing the tops≈ 163 g

flour 250 gbatter 604 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
  • Buttermilk65% · 19th percentile
  • Leavening5.5% · 63rd percentile
  • Sugar5% · 69th percentile
  • Salt0.6% · 2nd percentile

Oven

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

Keep exploring

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