Buttered Biscuits
PJ Hamel · kingarthurbaking.com · 9 to 11 biscuits, depending on size
Against 321 biscuit recipes
Less fat than 98% of recipes and more buttermilk than 88%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- Less fat than 98% of recipes: 13% of the flour weight against the typical recipe's 40%, about half as much.
- More buttermilk than 88% of recipes: 108% of the flour weight against the typical recipe's 84%.
- More leavening than 85% of recipes: 6.6% of the flour weight against the typical recipe's 5.1%.
Ingredients (7)
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour210 g
- 1/4 cup (28g) cornstarch28 g
- 3/4 teaspoon table salt≈ 4.5 g
- 1 tablespoon baking powder≈ 14 g
- 2 teaspoons granulated sugar≈ 8 g
- 1 to 1 1/4 cups (227g to 283g) heavy cream, enough to make a cohesive dough*227 g
- 2 to 3 tablespoons (28g to 42g) butter, melted28 g
flour 210 gbatter 520 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.
- Fat13% · 1st percentile · median 40%
- Buttermilk108% · 89th percentile · median 84%
- Leavening6.6% · 86th percentile · median 5.1%
- Sugar4% · 59th percentile · median 3.3%
- Salt2.1% · 71st percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 20 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.
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