Baking Powder Biscuits
thefreshloaf.com
Against 321 biscuit recipes
No sugar, unlike 69% of recipes.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- No sugar at all, where 69% of recipes use some (most of those 3 to 7.6% of the flour weight).
- Leavening in the middle half of recipes: 4.5% of the flour weight against the typical recipe's 5.1%.
Ingredients (7)
- 480g All-purpose flour (4 cups)480 g
- 4 tsp Baking Powder≈ 18 g
- ½ tsp Baking Soda≈ 3 g
- 2 tsp salt (10g)10 g
- 85g Unsalted butter, chilled and cubed85 g
- 85g Lard*, chilled and cubed85 g
- 1-½ cup Buttermilk (368g)368 g
flour 480 gbatter 1049 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.
- Fat35% · 36th percentile · median 40%
- Buttermilk77% · 40th percentile · median 84%
- Leavening4.5% · 30th percentile · median 5.1%
- Sugar0% · 15th percentile · median 3.3%
- Salt2.1% · 71st percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 18 to 20 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.
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