Cornmeal Biscuits
theviewfromgreatisland.com · 2011 · 10 biscuits
Against 321 biscuit recipes
Less buttermilk than 83% of recipes and more sugar than 75%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- Less buttermilk than 83% of recipes: 63% of the flour weight against the typical recipe's 84%.
- Leavening in the middle half of recipes: 4.3% of the flour weight against the typical recipe's 5.1%.
- More sugar than 75% of recipes: 5.4% of the flour weight against the typical recipe's 3.3%.
Ingredients (8)
- 1 cup yellow cornmeal (you can also use white cornmeal)≈ 138 g
- 1 cup buttermilk≈ 244 g
- 1 Tbsp honey≈ 21 g
- 2 cups all purpose flour≈ 250 g
- 1 Tbsp baking powder≈ 14 g
- 1/2 tsp baking soda≈ 3 g
- 1 tsp salt≈ 6 g
- 12 Tbsp cold unsalted butter cut in pieces≈ 170 g
flour 388 gbatter 846 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.
- Fat44% · 57th percentile · median 40%
- Buttermilk63% · 16th percentile · median 84%
- Leavening4.3% · 24th percentile · median 5.1%
- Sugar5.4% · 76th percentile · median 3.3%
- Salt1.5% · 47th percentile · median 1.6%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 8 to 10 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.
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