Buttermilk Biscuits

also called biscuits · buttermilk biscuit · baking powder biscuits · southern biscuits · split biscuits

The table

Preheat the oven to 450°F (230°C)
3 cups(360 g)all-purpose flourwhisk the drygrate in the frozen butter, toss to coatstir to a shaggy doughfold three times, cut straight downbrush the tops, bake 450°F (230°C) 14 min
1 Tbs(14 g)baking powder
1/2 tsp(3 g)baking soda
1 1/2 tsp(9 g)fine sea salt
3/4 cup(170 g)frozen unsalted butter
1 1/4 cups(300 mL)cold buttermilk
2 Tbs(16 g)flour for the board
1 Tbs(14 g)melted butter
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What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2whisk the dry

3grate in the frozen butter, toss to coat

goes in with what step 2 made

4stir to a shaggy dough

goes in with what step 3 made

5fold three times, cut straight down

goes in with what step 4 made

6brush the tops, bake 450°F (230°C) 14 min

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 14 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 40 min.

  1. whisk the dry

    not timedfrom the start

  2. grate in the frozen butter, toss to coat

    not timedfrom the start

  3. stir to a shaggy dough

    not timedfrom the start

  4. fold three times, cut straight down

    not timedfrom the start

  5. brush the tops, bake 450°F (230°C) 14 min

    14 minwalk awayfrom the start

You'll need box grater · oven

Goes with

See how it is written
>> title: Buttermilk Biscuits
>> category: Breads
>> tags: biscuits, buttermilk, breakfast, quick bread, oven
>> counters: Diner, Meat and Three
>> aka: biscuits, buttermilk biscuit, baking powder biscuits, southern biscuits, split biscuits
>> pairs-with: sausage-gravy
>> servings: 8
>> time: 40 min
>> step.2: whisk the dry
>> step.3: grate in the frozen butter, toss to coat
>> step.4: stir to a shaggy dough
>> step.5: fold three times, cut straight down
>> step.6: brush the tops, bake 450°F (230°C) 14 min

Preheat the #oven{} to 450°F (230°C).

Whisk @all-purpose flour{3%cup}(360 g), @baking powder{1%Tbs}(14 g), @baking soda{1/2%tsp}(3 g) and @fine sea salt{1 1/2%tsp}(9 g) together in a wide bowl.

Grate @frozen unsalted butter{3/4%cup}(170 g) into @&(~1)dry mix{} on the coarse side of a #box grater{} and toss it through with your fingers until every shred is floured.

Stir @cold buttermilk{1 1/4%cup}(300 mL) into @&(~1)buttered flour{} with a fork, just until no dry flour is left. It should look wrong — shaggy, not smooth.

Fold @&(~1)shaggy dough{} over on itself three times on a board dusted with @flour for the board{2%Tbs}(16 g), pat it to 1 in thick, and cut eight rounds with a floured cutter pressed straight down. Twisting the cutter seals the edge and the biscuit rises lopsided or not at all.

Brush @&(~1)cut biscuits{} with @melted butter{1%Tbs}(14 g), set them on a sheet with their sides touching, and ~bake{14%min}, until the tops are deep gold.