Beet Biscuits
tarasmulticulturaltable.com · 2015 · 9 Biscuits
Against 321 biscuit recipes
Less buttermilk than 98% of recipes and less leavening than 90%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- Less buttermilk than 98% of recipes: 33% of the flour weight against the typical recipe's 84%, about half as much.
- Less leavening than 90% of recipes: 3.2% of the flour weight against the typical recipe's 5.1%.
- More salt than 75% of recipes: 2.4% of the flour weight against the typical recipe's 1.6%.
- More sugar than 77% of recipes: 6.7% of the flour weight against the typical recipe's 3.3%, about twice as much.
Ingredients (7)
- 6.5 ounces (185 grams) pureed beets (1 scant cup)185 g
- 1/2 cup (120 milliliters) buttermilk (plus more for brushing)≈ 122 g
- 3 cups (375 grams) all-purpose flour375 g
- 2 tablespoons (25 grams) granulated sugar25 g
- 1 tablespoon (12 grams) baking powder12 g
- 1 1/2 teaspoons salt≈ 9 g
- 10 tablespoons (140 grams) unsalted butter (chilled and diced)140 g
flour 375 gbatter 868 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.
- Fat37% · 44th percentile · median 40%
- Buttermilk33% · 1st percentile · median 84%
- Leavening3.2% · 8th percentile · median 5.1%
- Sugar6.7% · 79th percentile · median 3.3%
- Salt2.4% · 84th percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 13 to 15 minutes
- median 15 minutes
Keep exploring
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