Egg in a Biscuit

norecipes.com · 2014 · 4 servings

Against 321 biscuit recipes

More leavening than 96% of recipes and more buttermilk than 94%.

How it compares

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

More leavening than 96% of recipes: 8.1% of the flour weight against the typical recipe's 5.1%.
More buttermilk than 94% of recipes: 126% of the flour weight against the typical recipe's 84%.
Less fat than 92% of recipes: 22% of the flour weight against the typical recipe's 40%, about half as much.
More sugar than 92% of recipes: 12% of the flour weight against the typical recipe's 3.3%, about 3.5 times as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

130 grams all-purpose flour ((~1 cup))130 g
15 grams evaporated cane sugar ((1 tablespoon))15 g
7.5 grams baking powder (( 1 1/2 teaspoons))8 g
3 grams baking soda ((1/2 teaspoon))3 g
3 grams salt ((1/2 teaspoon))3 g
28.5 grams cultured unsalted butter ((2 tablespoons) chilled & cut into cubes 1/4-inch cubes)29 g
30 grams white cheddar (cut into cubes 1/4 - inch cubes)30 g
2 tablespoons chives (chopped)≈ 30 g
2/3 cup plain yogurt≈ 163 g
4 soft boiled eggs≈ 200 g

flour 130 gbatter 610 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.

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