Better Than Mom's! Biscuits

15m
Prep Time

15-20m
Cook Time

30m
Ready In

Recipe: #29710

June 12, 2018

Categories: Breads, Brunch, Christmas, Easter, Oven Bake, No Eggs Vegetarian, Quick Breads, Flour, Buttermilk, Kosher Dairy, more

recipe by:
Puppitypup

"I thought Mom's biscuits were best until I tried these! These have perfect texture, color and flakyness. Adapted from King Arthur Flour. If you're interested, they have a fascinating thread called "Liquids and Fats in Biscuits.""

Original is 12 servings

Metric US

I've Tried It

Ingredients

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3 cups all-purpose flour (unbleached)
1 teaspoon salt
1 tablespoon baking powder

1 tablespoon granulated sugar
6 tablespoons butter (at room temperature)
1 to 1 1/8 cup buttermilk

Nutritional

Serving Size: 1 (61.5 g)
Calories 181.9
Total Fat - 6.7 g
Saturated Fat - 4.1 g
Cholesterol - 17.5 mg
Sodium - 357.3 mg
Total Carbohydrate - 26.2 g
Dietary Fiber - 0.8 g
Sugars - 2.1 g
Protein - 3.9 g
Calcium - 114.7 mg
Iron - 0.5 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step 1

Preheat oven to 425 with rack in the upper portion. Place parchment on baking sheet if desired, but either way, no need to grease the baking sheet.

Step 2

Weigh flour (120 grams per cup) or measure by gently spooning it into a cup and leveling.

Step 3

Whisk together flour, salt, baking powder and sugar.

Step 4

Work the butter in with a pastry blender or fork until mixture resembles bread crumbs.

Step 5

Drizzle the smaller amount of buttermilk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If it won't come together, drizzle in enough buttermilk (up to 2 more tablespoons) to make it cohesive.

Step 6

Place dough on lightly floured surface and pat into a rough rectangle about 3/4" thick. Fold into thirds like an envelope, then roll until dough is about 3/4" thick.