Bakehouse Live: Sweet Buttermilk Biscuits

Joy the Baker · joythebaker.com · 2020 · 12 biscuits

Against 321 biscuit recipes

Less buttermilk than 91% of recipes and more sugar than 95%.

How it compares

Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.

Less buttermilk than 91% of recipes: 49% of the flour weight against the typical recipe's 84%.
More sugar than 95% of recipes: 13% of the flour weight against the typical recipe's 3.3%, about 4 times as much.
Less leavening than 81% of recipes: 3.9% of the flour weight against the typical recipe's 5.1%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

3 cups all-purpose flour≈ 375 g
1/4 cup granulated sugar≈ 50 g
2 1/2 teaspoons baking powder≈ 12 g
1/2 teaspoon baking soda≈ 3 g
3/4 teaspoon salt≈ 4.5 g
3/4 cup cold butter, cut into small cubes≈ 170 g
1 large egg, lightly beaten≈ 50 g
3/4 cup cold buttermilk≈ 183 g
1/2 cup coarsely chopped dried cherries or apricots OR heaping 1/2 cup fresh or thawed and drained whole blueberries≈ 74 g

flour 375 gbatter 921 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.