Classic buttermilk biscuits
Adapted from CHAT-0206’s fully visible ingredient list. The missing remainder of its method is newly written and is not represented as recovered original text.
- YIELD
- 8–10 biscuits
- PREP / WAIT
- 15 minutes
- COOK
- 12–16 minutes at 425°F
Ingredients
- 2 cups (250 g) all-purpose flour, plus 1 tbsp for shaping
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine salt
- 1 tbsp sugar, optional
- 1/2 cup (113 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) cold buttermilk, plus up to 2 tbsp as needed
- 1 tbsp buttermilk for brushing
Method
- Heat oven to 425°F and line a baking sheet with parchment. Whisk flour, baking powder, soda, salt and optional sugar.
- Cut butter into the dry ingredients until most pieces are pea-size. Stir in 3/4 cup buttermilk just until shaggy; add up to 2 tbsp more if needed to gather loose flour.
- Turn onto a floured surface, pat and fold the dough twice, then pat about 3/4 inch thick. Cut with a 2 1/2-inch cutter without twisting, pressing scraps together once.
- Place on the tray with sides almost touching and brush with 1 tbsp buttermilk. Bake 12–16 minutes until tall and golden and centers are baked through.
Notes & storage
- Use buttermilk in this formula: it supplies acidity for the baking soda. The plain-milk record has a separate formula.
- Store cooled biscuits airtight for 1 day or freeze up to 2 months; reheat at 325°F for 5–8 minutes.