American · Bread
Buttermilk Biscuits
- Intermediate
- 35 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts.
Ingredients
- 300g flour (soft Southern flour if you can get it)
- 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, 1 tsp sugar
- 115g FROZEN butter, grated
- 240ml cold buttermilk
- Melted butter for the tops
Equipment
Grater / zester
The skills inside
The words inside
Frozen Dessert Machines: Churners & Pacojet
Allergen screen
Found: gluten · dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Toss grated frozen butter through the dry mix.
- Add buttermilk; stir until it barely holds.
- Fold the shaggy mass over itself 5 times: those are your layers. Pat 2.5cm thick.
- Cut straight down, no twisting; bake at 230°C, 12–14 min, touching each other. 14 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Rubbing fat into flour 47 recipes
- The fat is cold when it starts and still firm when the rubbing stops, and the bowl has not warmed under the hands.
- Stopped early, while it still looks like coarse crumbs with pieces of fat visible in it, not worked on to a smooth even sand, which means the pieces have gone.
- Nothing is greasy or glossy and nothing has smeared into a paste against the side of the bowl.
- Liquid added last and only enough to bring it together: pressed, it just holds, with no wet patch and nothing sticking to the hand.
- Rested cold before it is rolled or shaped, so the gluten relaxes and the fat firms again after being handled.
Where it goes wrong The fat was too warm, or it was rubbed until the mixture looked uniform. Once the fat has melted into the flour there are no solid pieces left to steam apart in the oven, so the bake is sandy or tough instead of flaky, and nothing done later puts those layers back.
At the Table
- The Pour
- Grüner Veltliner
- Also Right
- Vermentino or dry Chenin
- From the Taps
- Saison
- Zero-Proof
- Sparkling water with citrus & herbs
The vegetable whisperers: peppery, high-acid whites that flatter greens, roots, and grains without bullying them.
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