My Favorite Buttermilk Biscuits
Cook Time
12 to 15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6-9 biscuits
- 2 1/4 cups (280 grams) all-purpose flour
- 2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste)
- 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
How would you rate this recipe?
Preparation
Chef’s notes
The biscuits can be adapted in a variety of ways
Use (unleavened) cake flour for a more delicate biscuit.
Add herbs or a little grated cheese for a different flavor profile.
Adjust sugar to taste.
Make your own buttermilk by whisking together yogurt or sour cream and milk.
Can be dropped from a spoon or cut into shapes.
Biscuits are best when freshly baked, but can be frozen before baking and baked directly from the freezer with a slight increase in baking time.