Buttermilk Biscuit
Kelsey Nixon · foodnetwork.com · 2017 · 12 biscuits
Against 321 biscuit recipes
More sugar than 86% of recipes and more leavening than 84%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- More sugar than 86% of recipes: 10% of the flour weight against the typical recipe's 3.3%, about 3 times as much.
- More leavening than 84% of recipes: 6.5% of the flour weight against the typical recipe's 5.1%.
- Less buttermilk than 78% of recipes: 65% of the flour weight against the typical recipe's 84%.
- More salt than 75% of recipes: 2.4% of the flour weight against the typical recipe's 1.6%.
Ingredients (8)
- 1 cup buttermilk≈ 244 g
- Buttermilk Biscuit Variations, recipes follown/a
- 3 cups flour≈ 375 g
- 3 tablespoons sugar≈ 38 g
- 4 teaspoons baking powder≈ 18 g
- 1 1/2 teaspoons salt≈ 9 g
- 1 teaspoon baking soda≈ 6 g
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated≈ 170 g
flour 375 gbatter 860 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%
- Buttermilk65% · 19th percentile · median 84%
- Leavening6.5% · 85th percentile · median 5.1%
- Sugar10% · 88th percentile · median 3.3%
- Salt2.4% · 84th percentile · median 1.6%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 12 to 15 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.
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