Modern American buttermilk biscuits
American cuisine · Adam Ragusea · ♥ 4.8K likes · 106.5K views · 8 min video
No ratings yet
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2⅔ cup all-purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
Combine the flour, baking powder, baking soda and kosher salt; chill the bowl of dry ingredients for a while so the butter does not melt.
A modern US biscuit: cutting in the butter
- 1 stick cold butter
Cut the cold butter into the flour with a pastry cutter until it pretty much disappears, keeping the pieces solid so the mixture stays heterogeneous.
- 1 cup buttermilk
Add the cold buttermilk and stir just barely until a shaggy mass forms.
Bring together, smash flat and fold over on itself two or three times to make laminated sheets.
Press out an inch thick and cut into rectangles or circles; circles bake more evenly. Trim can be re-formed but will be less tender. Work the dough as little as possible.
- melted butter
Brush the tops with melted butter (or buttermilk) and bake at 450F in a really hot oven for 10 or 15 minutes.