Reviews
Add Rating & Review
Back to Small-Batch Buttermilk Biscuits
All Reviews for Small-Batch Buttermilk Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Small-Batch Buttermilk Biscuits
Credit:
David Malosh
Recipe Summary
prep: 15 mins
total: 35 mins
Yield: Makes 4
Ingredients
Ingredient Checklist
1 1/2 cups unbleached all-purpose flour
2 teaspoons sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup cold buttermilk, plus more for brushing
Whipped honey and salted butter, for serving
Cook's Notes
For extra loft, use a serrated knife to trim the edges of the dough before cutting it into four pieces. This allows more steam to escape and ensures that the biscuits expand as much as possible in the oven.
Gallery
Small-Batch Buttermilk Biscuits
Credit:
David Malosh
Recipe Summary
prep: 15 mins
total: 35 mins
Yield: Makes 4
Gallery
Small-Batch Buttermilk Biscuits
Credit:
David Malosh
Small-Batch Buttermilk Biscuits
Credit:
David Malosh
Small-Batch Buttermilk Biscuits
Recipe Summary
prep: 15 mins
total: 35 mins
Yield: Makes 4
Recipe Summary
prep: 15 mins
total: 35 mins
Yield: Makes 4
prep: 15 mins
total: 35 mins
prep:
15 mins
total:
35 mins
Yield: Makes 4
Makes 4
Ingredients
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt (we use Diamond Crystal)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 6 tablespoons cold unsalted butter, cut into pieces
- 1/2 cup cold buttermilk, plus more for brushing
- Whipped honey and salted butter, for serving
Directions
Preheat oven to 450°F. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Toss butter into flour mixture to evenly coat, then work between your fingers to incorporate butter into mixture.
Drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten into a 5-by-7-inch rectangle, about 3/4 inch thick. Fold dough in half, turn 90 degrees, and fold again.
Press dough into a 5-inch square, about 1 inch thick. Use a serrated knife to cut into 4 equal biscuits and separate, so there are a few inches between formed biscuits. Brush tops with buttermilk.
Bake until biscuits are puffed and golden and hollow-sounding when tapped on bottoms, 16 to 20 minutes. Transfer to a basket lined with a clean kitchen towel to keep warm. Serve with honey and salted butter.
Cook's Notes
For extra loft, use a serrated knife to trim the edges of the dough before cutting it into four pieces. This allows more steam to escape and ensures that the biscuits expand as much as possible in the oven.
Cook’s Notes
For extra loft, use a serrated knife to trim the edges of the dough before cutting it into four pieces. This allows more steam to escape and ensures that the biscuits expand as much as possible in the oven.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Small-Batch Buttermilk Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Small-Batch Buttermilk Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
