buttermilk biscuits
This batch yields 8 biscuits.
Equipment: Scale, stand mixer with paddle attachment, bench scraper, 3” cookie cutter or a glass cup to cut the biscuits, sheet pan with parchment.
600g all-purpose flour
30g granulated sugar
16g baking powder
16g coarse salt
6g baking soda
230g cold butter, cubed
350g buttermilk (or 325g milk + juice from half a lemon)
Instructions:
Cube the butter into 1/2” chunks and place in the freezer to keep cold.
If making your own buttermilk, squeeze the juice of ½ a lemon into the milk. Don’t stir—just set aside for 10 minutes.
Preheat the oven to 400F and line a baking tray with parchment.
In a mixer bowl, combine all dry ingredients.
Using the paddle attachment, mix the dry ingredients and drop the cold butter in for 1 minute on low.
Stir the curdled milk and drizzle into the dry mix.
Once the dough is mostly mixed (a few dry patches is fine!), stop the mixer and pour the dough onto a non-floured surface. (Note: the dough should look shaggy or dry, with noticeable chunks of butter at this point. If it is a sticky, wet mess; it is overmixed and will need a little more flour.)
Press the dough into a rectangle that’s 1” thick. Using a bench scraper, cut the dough in half and stack it on top of itself. Repeat this process 2 more times.
Press the dough so it is 1” thick. Using a 3” biscuit cutter or a cup, cut out biscuit rounds and add to the parchment-lined paper.
Place the baking sheet with all biscuits in the oven at 400 and immediately turn the temperature down to 350F.
Bake for 20-25 minutes or until a light golden-brown color.