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Breakfast Biscuit

jamiegeller.com · 2010 · 10 Servings

Against 321 biscuit recipes

Less fat than 85% of recipes and no sugar, unlike 69%.

See how all 321 biscuit recipes compare →

Get the method at jamiegeller.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 fat than 85% of recipes: 27% of the flour weight against the typical recipe's 40%.
  • No sugar at all, where 69% of recipes use some (most of those 3 to 7.6% of the flour weight).
Fat: 27%, 14th percentileButtermilk: 73%, 33rd percentileLeavening: 5.5%, 63rd percentileSugar: 0%, 15th percentileSalt: 1.2%, 28th percentileFatButtermilkLeaveningSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 2 cups all-purpose flour **≈ 250 g
  • 1 tablespoon Baking powder≈ 14 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/3 cup shortening≈ 68 g
  • 3/4 cup 2% milk≈ 183 g

flour 250 gbatter 518 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.

  • Fat27% · 14th percentile
  • Buttermilk73% · 33rd percentile
  • Leavening5.5% · 63rd percentile
  • Sugar0% · 15th percentile
  • Salt1.2% · 28th percentile

Oven

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

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