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Buttermilk Biscuits

 

Author
JWU College of Culinary Arts

Recipe ID
C00672

Ingredients
US standard
Metric
Bread flour
3lb 5oz
50%
Pastry flour
3lb 5oz
50%
Granulated sugar
1lb
15%
Dry milk solids (DMS)
8oz
7.5%
Salt
1.25oz
1%
Baking powder
6.5oz
6%
Butter, unsalted (60°F)
1lb 8oz
23%
Buttermilk
2lb
30%
Water
1
15%
Whole eggs
11oz
10%
Pure vanilla extract
1oz
1%
Butter emulsion
1oz
1%
Totals
13lb 14.75oz
209.5%
Bread Flour for dusting
As needed
Egg wash
As needed
Mixing Method: Biscuit - medium flake
Preparation
  1. Gather all the ingredients and equipment.
  2. Set oven temperature at 425°F.
  3. Line two, 18 by 26 inch sheet trays with parchment paper.
  4. Combine all the dry ingredients together by sifting at least twice.
  5. Add the fat to the dry mixture and rub together until you have a coarse texture of fat and flour about the size of small peas.
  6. Combine all the liquids with the flavors and blend well.
  7. Add the liquid mixture to the dry mixture and combine only enough to moisten all the dry ingredients.
  8. Place the dough onto a floured canvas. Press dough out to a rectangle of about 18 by 26 inches.
  9. Give the dough a three fold.
  10. Cover dough with a plastic cover and allow dough to rest for 15 to 20 minutes.
  11. Roll out to a thickness of ¾”.
  12. Cut biscuits using a biscuit cutter and place 5 by 8 on parchment lined sheet trays.
  13. Egg wash, allow to rest for 20 minutes, then bake for 15 to 20 minutes.