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How to Make Buttermilk Biscuits
Southern biscuits. Serve with poached eggs and sausage gravy. Thank you to Chef Joe for showing how to make them.
Gather your things. 460g flour, 20g baking powder, 7g salt, 210g of butter, 300g buttermilk.
Save a portion of the flour for later
Put the rest of your dry ingredients in a bowl
Add your cold butter that has been cut in small pieces. The smaller the better.
You can use technology if you have it. (Food processor)
Until it looks like this. You can add some grated cheese if you really want to.
Add your buttermilk.
It will look like oatmeal.
If it's very sticky add some flour from the flour you saved until it's not sticky, but the dough should be wet. You don't need to use all the flour you saved.
Mix.. But not too much.
Dough is ready.
Texture. Still a little sticky but workable.
Sprinkle a good amount of flour on the counter and then add your dough.
Do not work the dough. Just fold it a couple times.
Get your tray ready.
A ring mold or a upside down wine glass.
You're doing great
Keep adding to your tray
Don't worry if you making too much.
With the rest of the dough
Put it all together again
Do some more
It will give you quite a few biscuits.
Put it in the fridge for thirty minutes or so. they hold their shape better when you cook them.
Do a egg wash.
Take the hard biscuits out of the fridge.
Brush them at your own pace.
You can sprinkle some salt or sugar on top.
For 15 to 20 minutes.
You can sneak peak if you curious.
Looks about ready to go.
Open. See if its cooked.
Maybe snack another one. They are quite small.
There you go. Buttermilk biscuits.
Poach some eggs. Salt and pepper. If you don't have sausage gravy it's ok.
Everything it's better with eggs.
You still have a lot left.
Put in a container.
Get on a train to union square.
Share your extra biscuits with the hungry ones.
Watch some dancing moves while you there.
Have yourself a snack at a nearby local bar.
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