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Biscuits, Buttermilk

Author
JWU College of Culinary Arts

Yield
2 lbs., 10 oz. (1,202 g)

Recipe ID
P00260

Ingredients
US standard
Metric
Egg, whole
1.75 oz.
50 g
Buttermilk
13.2 oz.
375 g
Flour, bread
15 oz.
425 g
Flour, pastry
5 oz.
142 g
Baking powder
1.2 oz.
35 g
Sugar, granulated
1.5 oz.
43 g
Salt
.14 oz.
4 g
Butter
4.5 oz.
128 g
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Whisk egg and buttermilk together in a small bowl. Place in refrigerator until needed.
  4. Sift together flours, baking powder, sugar, and salt and place in a large stainless bowl or in the bowl of a stationary mixer fitted with a paddle.
  5. Cut or flake the butter into the dry mixture using the biscuit or rubbing method. Most of the butter should be in large, flat shards.
  6. Add the egg and buttermilk all at once and mix by hand or on first speed until just incorporated.
  7. Cover bowl with plastic wrap and place in cooler for 10 minutes.
  8. Remove from refrigerator.
  9. Turn onto a floured work surface and gently knead until dough just comes together. Do not overmix.
  10. Pat or roll out dough to a thickness of 1 in. (2.54 cm)
  11. Fold one side in towards the center and pat down.
  12. Repeat step 11 for the three remaining sides, rotating the dough 90 degrees after each fold.
  13. Roll dough to an even thickness of about 1 in. (2.5 cm).
  14. Cut into desired shapes. A 3-in. (7.6-cm) biscuit cutter makes a good single serving.
  15. Place biscuits on parchment-lined sheet pans. Space 1 in. (2.5 cm) apart for flaky, crusty biscuits. Space .5 in. (1.3 cm) apart for softer biscuits.
  16. Rest for 20 to 30 minutes.
  17. Brush with egg wash if desired.
  18. Bake in a convection oven at 375°F (191°C) for 12 to 15 minutes.