Chef John’s Buttermilk Biscuits

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one’s my favorite – flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Read the full recipe after the video.

20 mins

15 mins

35 mins


12 biscuits



Original recipe yields 12 servings

Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

  • Line a baking sheet with a silicone baking mat or parchment paper.

  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.

  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.

  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.

  • Turn dough onto a floured work surface, pat together into a rectangle.

  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.

  • Roll dough on a floured surface to about 1/2 inch thick.

  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.

  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.

  • Brush the tops of biscuits with 2 tablespoons buttermilk.

  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts

143 calories; protein 2.8g; carbohydrates 17g; fat 7.1g; cholesterol 18.5mg; sodium 321.3mg. Full Nutrition


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