2-1 High-Hat Buttermilk Biscuits
Chris Kimball published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
Tall, layered buttermilk biscuits built around an easy-to-remember 1-2 formula. Cold butter and buttermilk, thorough butter incorporation, and three folds create biscuits with a dramatic rise and tops that tip to the side.
- Time
- 50 minutes
- Equipment
- Oven and blender
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 180 g
Weights are estimates. Together, the ingredients weigh about 635 g before cooking, which is about 70 g per serving.
Steps
Heat the oven to 450°F (230 °C) (230°C (450 °F)). Line a baking sheet with parchment paper. Keep the butter and buttermilk refrigerated until you are ready to use them; both need to remain cold for the dough to be easy to handle.
In a food processor, combine the flour, sugar, baking powder, baking soda, and kosher salt. Pulse briefly to mix the dry ingredients evenly.
Add the cold butter pieces to the flour mixture. Pulse until the butter is fully cut into the dry ingredients and essentially disappears; pea-sized pieces are not the goal.
Pour in ¾ cup of the cold buttermilk and pulse just until a shaggy dough begins to form. Do not overmix.
Turn the dough onto a lightly floured work surface. If it does not hold together, fold in additional cold buttermilk 1 tablespoon at a time until the dough is cohesive but still slightly shaggy.
Pat the dough into a rough rectangle. Fold it in half, then pat it out again. Repeat for a total of three sets of folds to build the biscuit's layered structure, handling the dough as little as possible.
After the final fold, pat or gently roll the dough to an even thickness of 1 to 1¼ inches. Do not make it thinner, or the biscuits may not achieve their characteristic height.
Using a floured round biscuit cutter, stamp out 8 or 9 rounds. Press the cutter straight down without twisting so the layers are not sealed. Transfer the rounds to the prepared baking sheet, spacing them slightly apart.
Bake until the biscuits are very tall and deeply golden on top, about 30 minutes. Transfer to a rack and serve warm.
Notes
The amount of buttermilk depends on its consistency, so begin with ¾ cup and add the remainder gradually only if necessary. Keep both butter and buttermilk cold throughout preparation. The recipe can be scaled up easily.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 205
- Protein
- 4 g
- Carbs
- 24 g
- Fat
- 11 g
- Fiber
- 1 g
Where the calories come from
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