Jo Rooney's Buttermilk Biscuits
Published December 10, 2013
Stephen Scott Gross for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
260 grams all-purpose flour (about 2 cups)
8 grams baking powder (2 teaspoons)
1 ½ grams baking soda (½ teaspoon)
3 grams kosher salt (1 teaspoon)
6 tablespoons cold unsalted butter, lard or shortening
1 cup buttermilk
3 tablespoons melted butter, for brushing
Nutritional analysis per serving
12 grams carbs; 17 milligrams cholesterol; 113 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 102 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mixing bowl, stir together flour, baking powder, baking soda and salt. Cut butter into small chunks. Use your fingers to work butter into flour mixture until mixture has texture of coarse sand with a few stray pebbles.
- Step 2
Make a well in center of mixture and add buttermilk. Stir in circular motion with a fork until dough forms a rough ball. Dough will seem a bit moist and sticky. Turn out onto a floured board, dust top lightly with flour, then knead until smooth, about 1 minute.
- Step 3
Heat oven to 400 degrees. Gently roll or pat dough to ½-inch thickness. Using a biscuit cutter, cut dough into 2-inch-diameter circles. Alternatively, use a sharp knife to cut dough into diamond shapes. Pat scraps together and form a few more biscuits (these scrappy ones will be somewhat less tender). Place 1 inch apart on an ungreased baking sheet. Prick each biscuit with tines of fork and brush lightly with melted butter. Bake until nicely browned, 10 to 12 minutes. Serve warm.
Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Private Notes
Comments
These were very tasty made with buttermilk, but the next time I wanted to make them, I didn't have any, so I used a mix of Greek yogurt and milk--and that was at least as satisfying. Since I'd already gone rogue on the recipe and David Tanis had suggested the diamond shape alternative, I was inspired to take the even easier route and cut them in triangles which turned out great.
Use a cheese grater on the butter.
Humidity can affect the results. If the dough appears wet, add more flour.
Made these with Crisco shortening instead of butter, 1/2 recipe. Dough was very soft and wet. Did not knead, added more flour by putting on top of flattened dough and flipping over once. Used biscuit cutter for 4 then gathered up remaining and just dropped it on parchment lined baking sheet. They were very light and fluffy with dropped dough rising the most. Baked for about 14 minutes. While they were delicious I would add more baking powder and use butter next time. Also probably worked shortening into flour too much with processor.
I found it too dry and the biscuits were like rocks. Sad.
Very wet for me. Turned out more drop biscuits that rollable, even with an extra half cup flour. Delicious flavor but not the layered, perfectly shaped biscuits I was hoping for this time.