Wednesday, 29 April 2020 19:21

Buttermilk Biscuit

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Buttermilk Biscuit 

Flour 345g / 2 3/4 cup
Cake flour 61g / 1/2 cup
Baking powder 13g / 3 tsp
Baking soda 2g / 1/3 tsp
Salt 8g / 1 1/4 tsp
Sugar 61g / 5 TBSP
Butter 142g / 5/8 cup
Buttermilk 210g / 7/8 cup
Heavy cream 75g / 1/3 cup

Cut the butter in 1/2” cubes, and leave at room temp for about 30 min. 
Combine all dry ingredients and whisk together.
Combine the dry and the butter, and rub between your hands until it has a sandy texture and the flour turns to a yellow color.
Add the liquid at once, and mix gently until the liquid is absorbed. The mixture should be soft and appear very crumbly at this point.
Roll out the dough to 5” x 10” on a well dusted surface. Cut into 8 pieces.
Transfer on a tray and apply cream wash. Bake at 380F for 20-24 min or until the center springs back when pressed.

Cake flour has a lower protein %, which helps to make the biscuit more tender. If you don’t have it, substitute with AP flour. Increase the cream by a little bit, as AP flour absorbs more liquid.
By rubbing the flour and soft butter together, flour particles are coated with fat, preventing the gluten to form and creates a tender texture.

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