Knott's Berry Farm Buttermilk Biscuits
lecremedelacrumb.com · 2024 · 24 servings
Against 321 biscuit recipes
More leavening than 99% of recipes and more buttermilk than 89%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- More leavening than 99% of recipes: 11% of the flour weight against the typical recipe's 5.1%, about twice as much.
- More buttermilk than 89% of recipes: 110% of the flour weight against the typical recipe's 84%.
- No sugar at all, where 69% of recipes use some (most of those 3 to 7.6% of the flour weight).
Ingredients (8)
- 2 cups flour≈ 250 g
- 2 tablespoons baking powder≈ 28 g
- ½ teaspoon salt≈ 3 g
- 1 teaspoon shortening≈ 4.3 g
- 1 cup + 2 tablespoons buttermilk≈ 275 g
- ⅛ teaspoon baking soda≈ 0.8 g
- ½ cup vegetable oil≈ 109 g
Toppings and extras
Listed, but not counted in the percentages below.
- butter or jam (for serving (see note))n/a
flour 250 gbatter 669 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.
- Fat45% · 61st percentile · median 40%
- Buttermilk110% · 90th percentile · median 84%
- Leavening11% · 100th percentile · median 5.1%
- Sugar0% · 15th percentile · median 3.3%
- Salt1.2% · 28th percentile · median 1.6%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 8 to 12 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.
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