Pretzel Biscuits
David Turner · kingarthurbaking.com · 12 biscuits
Against 321 biscuit recipes
More buttermilk than 96% of recipes and less fat than 89%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- More buttermilk than 96% of recipes: 134% of the flour weight against the typical recipe's 84%.
- Less fat than 89% of recipes: 24% of the flour weight against the typical recipe's 40%.
Ingredients (10)
- 3 tablespoons (43g) water, hot43 g
- 1 1/4 teaspoons baking soda≈ 8 g
- 4 1/2 cups (540g) King Arthur Unbleached All-Purpose Flour540 g
- 1 1/2 tablespoons baking powder≈ 21 g
- 1 1/2 tablespoons granulated sugar≈ 19 g
- 1 1/2 teaspoons table salt≈ 9 g
- 9 tablespoons (127g) unsalted butter, cold, cut into 1/2" cubes127 g
- 1 1/2 cups to 1 1/2 cups plus 2 tablespoons (340g to 368g) buttermilk, cold680 g
- 1 teaspoon coarse salt or pretzel salt≈ 6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg, beaten with 1 tablespoon water (egg wash)≈ 50 g
flour 540 gbatter 1452 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.
- Fat24% · 10th percentile · median 40%
- Buttermilk134% · 97th percentile · median 84%
- Leavening5.2% · 51st percentile · median 5.1%
- Sugar3.5% · 57th percentile · median 3.3%
- Salt1.7% · 54th percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 30 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.
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