The Classic Biscuit
countryliving.com · 2009 · 10
Against 321 biscuit recipes
No sugar, unlike 69% of recipes.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- No sugar at all, where 69% of recipes use some (most of those 3 to 7.6% of the flour weight).
- Leavening in the middle half of recipes: 4.4% of the flour weight against the typical recipe's 5.1%.
Ingredients (7)
- 1/2 c. unsalted butter≈ 114 g
- 2 1/2 c. all-purpose flour (sifted twice before measuring)≈ 313 g
- 1 tbsp. baking powder≈ 14 g
- 1 tsp. salt≈ 6 g
- 1 c. cold buttermilk≈ 244 g
- 2 tbsp. cold buttermilk≈ 31 g
- 1 tbsp. melted butter≈ 14 g
flour 313 gbatter 735 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.
- Fat41% · 52nd percentile · median 40%
- Buttermilk88% · 60th percentile · median 84%
- Leavening4.4% · 27th percentile · median 5.1%
- Sugar0% · 15th percentile · median 3.3%
- Salt1.9% · 64th percentile · median 1.6%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- 16 to 18 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.
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