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    Buttermilk Biscuits


    • 2 1/4 cups (280 grams) all-purpose flour
    • 2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste, see note above)
    • 1 tablespoon (15 grams) baking powder
    • 3/4 teaspoon (5 grams) table salt
    • 3/4 teaspoon baking soda
    • 9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks
    • 3/4 cup (175 ml) buttermilk


    • Prep: -
    • Cook: 15
    • Serves: -

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    1. Preheat oven to 400 °F and cover baking sheet with parchment paper.
    2. Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal,
    3. Add buttermilk and stir until large, craggy clumps form. Reach hands into bowl and knead mixture briefly until it just holds together.
    4. To form biscuit rounds: Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these). Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.
    5. To drop biscuits: Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart.
    6. Both methods:Bake until biscuits are golden brown on top, about 12 to 15 minutes. Cool slightly, then serve warm, with butter/jam/eggs/bacon/sausage and gravy or any combination thereof. Happy weekend!
    7. Do ahead: Biscuits are best freshly baked. When I want to plan ahead, I make the biscuit dough and form the individual biscuits, then freeze them until needed. They can be baked directly from the freezer, will just need a couple more minutes baking time.
    recipes/baking/buttermilk_biscuits.txt · Last modified: 2018/07/22 06:27 (external edit)