Jo Rooney's Buttermilk Biscuits
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 260grams all-purpose flour (about 2 cups)
- 8grams baking powder (2 teaspoons)
- 1½grams baking soda (½ teaspoon)
- 3grams kosher salt (1 teaspoon)
- 6tablespoons cold unsalted butter, lard or shortening
- 1cup buttermilk
- 3tablespoons melted butter, for brushing
Nutritional analysis per serving (17 servings)
113 calories; 6 grams fat; 4 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 102 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
In a mixing bowl, stir together flour, baking powder, baking soda and salt. Cut butter into small chunks. Use your fingers to work butter into flour mixture until mixture has texture of coarse sand with a few stray pebbles.
- Step 2
Make a well in center of mixture and add buttermilk. Stir in circular motion with a fork until dough forms a rough ball. Dough will seem a bit moist and sticky. Turn out onto a floured board, dust top lightly with flour, then knead until smooth, about 1 minute.
- Step 3
Heat oven to 400 degrees. Gently roll or pat dough to ½-inch thickness. Using a biscuit cutter, cut dough into 2-inch-diameter circles. Alternatively, use a sharp knife to cut dough into diamond shapes. Pat scraps together and form a few more biscuits (these scrappy ones will be somewhat less tender). Place 1 inch apart on an ungreased baking sheet. Prick each biscuit with tines of fork and brush lightly with melted butter. Bake until nicely browned, 10 to 12 minutes. Serve warm.
- Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Private Notes
Comments
These were very tasty made with buttermilk, but the next time I wanted to make them, I didn't have any, so I used a mix of Greek yogurt and milk--and that was at least as satisfying. Since I'd already gone rogue on the recipe and David Tanis had suggested the diamond shape alternative, I was inspired to take the even easier route and cut them in triangles which turned out great.
Use a cheese grater on the butter.
Humidity can affect the results. If the dough appears wet, add more flour.
I found it too dry and the biscuits were like rocks. Sad.
Very wet for me. Turned out more drop biscuits that rollable, even with an extra half cup flour. Delicious flavor but not the layered, perfectly shaped biscuits I was hoping for this time.
Easy recipe, but am open to other ones. Added 1/4 c fresh chives and 1/2 c grated Parmesan. It kept the dough the consistency i wanted but they didn’t rise as much as I’d hoped. I also up’ed my temp to 415 and they ended up baking for 25 minutes. Tasty, but not the texture I was looking for.
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