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    Boys Who Can Cook

    Buttermilk Biscuits

    Breakfast
    ​

    12

    servings

    30 mins

    total time
    Start Cooking

    Ingredients

    1 cup all-purpose flour, plus extra for the counter

    1 cup cake flour (see page 573)

    2 teaspoons baking powder

    1 teaspoon sugar

    ½ teaspoon baking soda

    ½ teaspoon salt

    8 tablespoons (1 stick) unsalted butter, cut into ¼-inch cubes and chilled ¾ cup cold buttermilk

    Directions

    1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pulse the flours, baking powder, sugar, baking soda, and salt together in a food processor to combine. Scatter the butter evenly over the top and pulse to com-bine, about 12 pulses.

    2. Transfer the mixture to a large bowl. Stir in the buttermilk with a rubber spatula until the mixture forms a soft, slightly sticky ball.

    3. Turn the dough out onto a lightly floured counter and quickly form into a rough ball. Do not overmix. Use a sharp knife to divide the dough into 12 even pieces. Quickly and gently shape each piece into a rough ball and place on an ungreased baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until the biscuit tops are light brown, 10 to 12 minutes.

    12

    servings

    30 mins

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    1 cup all-purpose flour, plus extra for the counter

    1 cup cake flour (see page 573)

    2 teaspoons baking powder

    1 teaspoon sugar

    ½ teaspoon baking soda

    ½ teaspoon salt

    8 tablespoons (1 stick) unsalted butter, cut into ¼-inch cubes and chilled ¾ cup cold buttermilk

    Directions

    1

    1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pulse the flours, baking powder, sugar, baking soda, and salt together in a food processor to combine. Scatter the butter evenly over the top and pulse to com-bine, about 12 pulses.

    2

    2. Transfer the mixture to a large bowl. Stir in the buttermilk with a rubber spatula until the mixture forms a soft, slightly sticky ball.

    3

    3. Turn the dough out onto a lightly floured counter and quickly form into a rough ball. Do not overmix. Use a sharp knife to divide the dough into 12 even pieces. Quickly and gently shape each piece into a rough ball and place on an ungreased baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until the biscuit tops are light brown, 10 to 12 minutes.