Buttermilk Biscuits
Hannah Klinger · thepioneerwoman.com · 2023 · 16 serving(s)
Get the method at thepioneerwoman.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.
- More fat than 81% of recipes: 50% of the flour weight against the typical recipe's 40%.
- Leavening in the middle half of recipes: 4.3% of the flour weight against the typical recipe's 5.1%.
Ingredients (10)
- 4 c. all-purpose flour≈ 500 g
- 1/2 tsp. baking soda≈ 3 g
- 4 tsp. baking powder≈ 18 g
- 1 1/2 tsp. kosher salt≈ 6 g
- 2 tsp. granulated sugar≈ 8 g
- 12 tbsp. cold unsalted butter, cut into cubes≈ 170 g
- 4 tbsp. cold shortening≈ 51 g
- 1 1/2 c. buttermilk≈ 366 g
- 2 tbsp. salted butter, melted≈ 28 g
Toppings and extras
Listed, but not counted in the percentages below.
- Honey, for servingn/a
flour 500 gbatter 1152 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.
- Fat50% · 82nd percentile · median 40%
- Buttermilk73% · 33rd percentile · median 84%
- Leavening4.3% · 24th percentile · median 5.1%
- Sugar1.7% · 38th percentile · median 3.3%
- Salt1.2% · 28th percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 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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