Name: Basic Buttermilk Biscuits
Yield: Makes 8 biscuits
Cuisine: American
Ingredients: 125 grams (½ c) cold buttermilk, plus additional for brushing the top of the biscuits); 300 grams (2 c + 2 tbsp) white flour, plus additional for the work surface; 120 grams (8½ tbsp) cold unsalted butter, cut into ¼-inch (6 mm) pieces; 125 grams (½ c) cold whole milk; 20 grams (1 tbsp + 1 tsp) baking powder; 7 grams (1⅛ tsp) fine sea salt

Preparation info

Makes
8
biscuits

Difficulty
Easy

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

Thank you, Jane Gibson, originally from Arkansas by way of Seattle. When I met Jane, she had already made her way from a short order cook in Arkansas to a truly elite pastry chef in Seattle. At her home, she was a damn fine Southern cook. Flash-forward a few years to my time Las Vegas, during which I was tasked with coming up with a good biscuit for the M Resort, so I called up Jane