Buttermilk Biscuits
Updated Sept. 26, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 335grams all-purpose flour (2⅔ cups)
- 75grams cake flour (¾ cup)
- 10grams baking soda (2 teaspoons)
- 4grams baking powder (1 teaspoon)
- 6grams fine sea salt (2 teaspoons)
- 15grams granulated sugar (1½ tablespoons)
- 2sticks salted, cultured butter, chilled and cubed (1 cup)
- 1½cups buttermilk, chilled
- 1large egg
- 1tablespoon milk
Nutritional analysis per serving (13.5 servings)
260 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 5 grams protein; 262 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Step 2
In a large bowl, whisk together flours, baking powder, baking soda, salt and sugar.
- Step 3
Using a pastry cutter or fork, quickly cut butter into flour mixture until it forms pea-size crumbs and is uniformly mixed. (For flaky biscuits, you want the butter to remain cold.) Make a well in center of mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
- Step 4
Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a ¾-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Do not twist the cutter; doing so prevents proper rising. To prevent sticking, dip the cutter lightly in flour between biscuits. Also, do not reroll scraps, but pat them together and cut into rounds. Transfer biscuits to baking sheet.
- Step 5
Whisk egg and milk together with a fork. Generously brush egg wash on top of each biscuit. Bake until brown, 15 minutes. Serve hot.
- Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Private Notes
Comments
Cooks Illustrated has a great hack for flaky biscuits. Put buttermilk in a measuring jar big enough to hold buttermilk & butter, which you'll add later. Put jar in freezer for 10-15 minutes to get it super cold but not frozen. Meanwhile, mix the dry ingredients in a large bowl. Set aside. Melt butter. When buttermilk's COLD, stir the melted butter in so that it forms globs. Stir into dry ingredients & proceed with recipe directions. Colder buttermilk = bigger butter globs = better biscuits!
Freeze the butter first then use a box cheese grater. You'll get a better incorporation.
Also put the biscuits touching each other, you'll get a higher rise out of them.
I find using a cast-iron skillet works best but any sheet pan will do.
Do NOT overwork the dough - when they say knead only 2-3 times, they mean it! You'll get a hockey-puck otherwise.
I didn't have any cultured butter so I substituted good quality salted butter and it was still delicious.
Really beautiful biscuits, although I baked at 400 for 13 mins (425 is just too hot IMHO) and I’m very distracted by the taste of baking soda. Might try only one tsp soda and two tsp baking powder next time. Also I used unsalted butter and two tsp salt, and these are way too salty—next time I’m only using 1 tsp. Definitely go bigger with butter pieces (mine are pea sized and just a little larger) and they turn out beautifully flaky, although not crispy. If you over mix the butter, this dough will turn into bland scones.
Made these with exact weighted measurements and looked beautiful going into the oven. Took one bite and offered it to my mom, who agreed that these beauties are bread, not biscuits.
These were really nice with sausage gravy and soyrizo gravy for the vegetarians. They did not puff up but worked well for what we wanted them for. They had good flavor and were good alone with a little butter as well. Fun to make using my food processor.
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