Buttermilk Biscuits
Tessa Arias · handletheheat.com · 2024 · 8 to 10 biscuits
Get the method at handletheheat.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: 34% of the flour weight against the typical recipe's 40%.
- Leavening in the middle half of recipes: 6% of the flour weight against the typical recipe's 5.1%.
Ingredients (7)
- 2 cups (254 grams) all-purpose flour, (plus more for dusting)254 g
- 2 teaspoons granulated sugar≈ 8 g
- 1 tablespoon baking powder≈ 14 g
- 1/4 teaspoon baking soda≈ 1.5 g
- 1 teaspoon fine sea salt≈ 6 g
- 6 tablespoons (85 grams) very cold unsalted butter, (cut into small cubes)85 g
- 1 cup (237 grams) buttermilk, (chilled)237 g
flour 254 gbatter 606 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.
- Fat34% · 25th percentile · median 40%
- Buttermilk93% · 63rd percentile · median 84%
- Leavening6% · 76th percentile · median 5.1%
- Sugar3.3% · 51st 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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