Buttermilk Drop Biscuits
leitesculinaria.com · 2020 · 6 to 8 biscuits
Against 321 biscuit recipes
More buttermilk than 93% of recipes and less salt than 96%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- More buttermilk than 93% of recipes: 122% of the flour weight against the typical recipe's 84%.
- Less salt than 96% of recipes: 0.6% of the flour weight against the typical recipe's 1.6%, about half as much.
- More leavening than 76% of recipes: 6.1% of the flour weight against the typical recipe's 5.1%.
Ingredients (8)
- 2 cups all-purpose flour≈ 250 g
- 1 tablespoon baking powder≈ 14 g
- 2 teaspoons granulated sugar≈ 8 g
- 1/2 teaspoon cream of tartar≈ 1.6 g
- 1/4 teaspoon salt≈ 1.5 g
- 1/4 teaspoon baking soda≈ 1.5 g
- 1/2 cup (4 oz) butter, margarine, or vegetable shortening (cold, cut into small pieces, plus more for the pan)≈ 114 g
- 1 1/4 cup buttermilk ((either low-fat or full-fat))≈ 305 g
flour 250 gbatter 695 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% · 69th percentile · median 40%
- Buttermilk122% · 94th percentile · median 84%
- Leavening6.1% · 79th percentile · median 5.1%
- Sugar3.4% · 54th percentile · median 3.3%
- Salt0.6% · 2nd percentile · median 1.6%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 20 minutes
- median 15 minutes
Keep exploring
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