Buttermilk Biscuits
Another Damn Recipe for Standard Buttermilk Biscuits
Equipment
- as needed parchment sheets
Ingredients
- 254 g flour, wheat, all purpose
- 50 g flour, wheat, all purpose for benching
- 28 g baking powder
- 8 fl oz buttermilk, low fat
- 12 g sugar, white, granulated
- 4 oz butter, salted
- 1 oz butter, salted for brushing
- 3 g salt, kosher
Instructions
- Preheat your oven to 450° F.
- Cut your butter into cubes and stick in the freezer for 15 minutes.4 oz butter, salted
- Stick your buttermilk in the freezer for 15 minutes. Don't let it freeze. Come on.8 fl oz buttermilk, low fat
- Line your sheet pan with a sheet of parchment paper. This is optional, I just don't like to scrub sheet pans. A silpat is fine, too.
- Scale your dries and sift together in a mixing bowl.254 g flour, wheat, all purpose, 28 g baking powder, 12 g sugar, white, granulated, 3 g salt, kosher
- Using your dough cutter, cut your fat into your flour mixture. Keep doing it until your butter is nicely broken up into the size of small peas. Do not use your hands. They are too warm for the butter.4 oz butter, salted
- Add your buttermilk to your proto-dough and mix until everything that can be wet is wet.8 fl oz buttermilk, low fat
- Dust your bench with some of your bench flour. You may need more. See notes below.50 g flour, wheat, all purpose
- Turn out your dough onto your bench and work it, (without overtly kneading), and roll into a rectangle about 3/4" thick.
- With your dough in "landscape" mode (long side parallel to your body), fold 1/3 of the dough toward the middle. Do the same to the other end. Roll it out into another rectangle.
- Repeat the a last step. This is how we make layers. This is a very crude laminated dough.
- Do it one more time. There. Are you done? Good. Now cut it out. Literally.
- With your dough cutter, cut out as many biscuits as you can. Cut straight down and do not twist as it will bugger up your layers. Still edible, still tasty, but will not rise as high. Place cut biscuits on half pan.
- Wad your dough remnants together, roll out again and cut more biscuits. Repeat if there is enough to do so.
- Bake those puppies until they rise nicely and are golden brown on top, probably about 15 minutes. Check on them at 12.
- While your biscuits are baking, nuke your butter until it melts. Put it in a container first, please. Unless you dig cleaning your microwave, I mean.1 oz butter, salted
- When the biscuits come out, brush with melted butter while hot.
Notes
Homemade biscuits are easy and hard all at the same time. The hard part is keeping everything cold while while managing your moisture levels. This should not be a wet dough.
If you live in a humid area like I do, this is a bit of a problem as the cold butter and buttermilk will cause condensation on the inside and outside of the mixing bowl. This can and probably will over hydrate your flour and your will need to keep adding more bench flour to keep it dry.
Nutrition
Serving: 1biscuitCalories: 191kcal
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