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Cream Biscuits

Mel · melskitchencafe.com · 2010 · 12 Biscuits

Against 321 biscuit recipes

Less fat than 97% of recipes and more buttermilk than 97%.

See how all 321 biscuit recipes compare →

Get the method at melskitchencafe.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • Less fat than 97% of recipes: 17% of the flour weight against the typical recipe's 40%, about half as much.
  • More buttermilk than 97% of recipes: 143% of the flour weight against the typical recipe's 84%.
Fat: 17%, 2nd percentileButtermilk: 143%, 98th percentileLeavening: 5.5%, 63rd percentileSugar: 5%, 69th percentileSalt: 1.2%, 28th percentileFatButtermilkLeaveningSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 3 tablespoons melted butter≈ 43 g
  • 2 cups all-purpose flour (plus more for dusting the surface)≈ 250 g
  • 1 tablespoon baking powder≈ 14 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 tablespoon sugar (optional)≈ 13 g
  • 1 1/2 cups heavy cream≈ 357 g

flour 250 gbatter 679 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.

  • Fat17% · 2nd percentile
  • Buttermilk143% · 98th percentile
  • Leavening5.5% · 63rd percentile
  • Sugar5% · 69th percentile
  • Salt1.2% · 28th percentile

Oven

Temperature
425°F / 220°C
median 425°F
Time
12 to 15 minutes
median 15 minutes

Keep exploring

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

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