Walnut Buttermilk Biscuits
jamiegeller.com · 2010 · 12 Servings
Against 321 biscuit recipes
More sugar than 90% of recipes and more fat than 76%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- More sugar than 90% of recipes: 10% of the flour weight against the typical recipe's 3.3%, about 3 times as much.
- More fat than 76% of recipes: 47% of the flour weight against the typical recipe's 40%.
Ingredients (11)
- 1 1/2 cups All-purpose flour≈ 188 g
- 1/2 cup cake flour≈ 57 g
- 2 1/2 teaspoons Baking powder≈ 12 g
- 1/2 teaspoon Baking soda≈ 3 g
- 1/2 teaspoon salt≈ 3 g
- 2 tablespoons Sugar≈ 25 g
- 6 tablespoons 3/4 stick cold unsalted butter≈ 85 g
- 3/4 cup buttermilk≈ 183 g
- 3/4 cup finely chopped California walnuts≈ 90 g
- 2 tablespoons unsalted butter (melted and cooled)≈ 28 g
Toppings and extras
Listed, but not counted in the percentages below.
- all-purpose flour for rolling out the doughn/a
flour 245 gbatter 674 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.
- Fat47% · 77th percentile · median 40%
- Buttermilk75% · 39th percentile · median 84%
- Leavening5.9% · 74th percentile · median 5.1%
- Sugar10% · 91st percentile · median 3.3%
- Salt1.2% · 28th percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 14 minutes
- median 15 minutes
Keep exploring
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