Fluffy Buttermilk Biscuits
Traditional Fluffy Buttermilk Biscuits
Ingredients
- 375 g flour
- 7 g salt
- 17 g sugar
- 11 g baking powder
- 170 g butter
- 240 ml buttermilk
Equipment
oven·medium-sized bowl·4-inch biscuit cutter·baking sheet
Method
Pre-heat oven to 400F.
Mix 375 g flour , 7 g salt , 17 g sugar , and 11 g baking powder in a medium-sized bowl .
Add 170 g butter (cold), and using a fork, cut your butter into your flour until you get pea-size balls.
Using a fork, stir in 240 ml buttermilk . As soon as you get a rough-shaggy dough, place it onto a work surface and lightly knead it until it comes together.
Gently roll your dough into a rough rectangle, fold it into thirds that overlap (like a trifold), then roll it out one more time until you get a rectangle that is roughly ¾ of an inch.
Using a 4-inch biscuit cutter , cut out as many pieces as you can and place them on a baking sheet with greased parchment paper. You can put the trim back together, knead until it combines, roll it out again and cut more biscuits until you use all your dough.
Lightly brush the top of your biscuits with extra buttermilk and place them in the oven for 14 minutes or until golden brown.
Optionally brush the top with melted butter and sprinkle some flaky salt
Let them cool to room temperature on a wire rack.
View Cooklang Source
>> source: https://www.amazon.com/Joshua-Weissman-Unapologetic-Cookbook/dp/1615649980?&_encoding=UTF8&tag=bsunter-20&linkCode=ur2&linkId=5300e43d60cfb8b95202ef018574abce&camp=1789&creative=9325
>> title: Fluffy Buttermilk Biscuits
>> description: Traditional Fluffy Buttermilk Biscuits
>> tags: bread, side
Pre-heat #oven{} to 400F.
Mix @flour{375%g}, @salt{7%g}, @sugar{17%g}, and @baking powder{11%g} in a #medium-sized bowl{}.
Add @butter{170%g} (cold), and using a fork, cut your butter into your flour until you get pea-size balls.
Using a fork, stir in @buttermilk{240%ml}. As soon as you get a rough-shaggy dough, place it onto a work surface and lightly knead it until it comes together.
Gently roll your dough into a rough rectangle, fold it into thirds that overlap (like a trifold), then roll it out one more time until you get a rectangle that is roughly ¾ of an inch.
Using a #4-inch biscuit cutter{}, cut out as many pieces as you can and place them on a #baking sheet{} with greased parchment paper. You can put the trim back together, knead until it combines, roll it out again and cut more biscuits until you use all your dough.
Lightly brush the top of your biscuits with extra buttermilk and place them in the oven for ~{14%minutes} or until golden brown.
Optionally brush the top with melted butter and sprinkle some flaky salt
Let them cool to room temperature on a wire rack.