Buttermilk Biscuits: Reloaded

Name: Buttermilk Biscuits: Reloaded
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8 biscuits
Ingredients: 340 grams (12 ounces) all-purpose flour, plus an additional half cup for dusting; 20 grams (4 teaspoons) baking powder; 1 gram baking soda; 2 grams kosher salt; 30 grams (1 ounce) unsalted butter, sliced into very thin pats and chilled; 60 grams (2.1 ounces) leaf lard, chilled; 1 cup low-fat buttermilk, chilled; 2 1/2-inch biscuit cutter

Recipe courtesy of Alton Brown

Show: Good Eats: Reloaded

Episode: The Dough Also Rises: The Reload

Buttermilk Biscuits: Reloaded

6 Reviews

Level: Easy
Yield: 8 biscuits
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

405

Total Fat

15

Saturated Fat

7

Carbohydrates

58

Dietary Fiber

2

Sugar

2

Protein

9

Cholesterol

18

Sodium

438

Total: 20 min
Active: 10 min

Level: Easy
Yield: 8 biscuits
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

405

Total Fat

15

Saturated Fat

7

Carbohydrates

58

Dietary Fiber

2

Sugar

2

Protein

9

Cholesterol

18

Sodium

438

Total: 20 min
Active: 10 min

Ingredients

Software:

340 grams (12 ounces) all-purpose flour, plus an additional half cup for dusting

20 grams (4 teaspoons) baking powder

1 gram baking soda

2 grams kosher salt

30 grams (1 ounce) unsalted butter, sliced into very thin pats and chilled

60 grams (2.1 ounces) leaf lard, chilled

1 cup low-fat buttermilk, chilled

Special Hardware:

2 1/2-inch biscuit cutter

Directions

Procedure: Heat oven to 450 degrees F.
In a large mixing bowl, sift together dry ingredients. Working quickly (so the fats don't melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
Make a well in the center and pour in the chilled buttermilk. Stir until dough just begins to come together. It will be very sticky. While it's still in the bowl, fold the dough over itself 2 times so it that it takes up any remaining flour, and then turn it out onto a lightly floured work surface.
Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself 8 more times, turning one quarter turn between each folding motion. Press dough into a 1-inch thick round. Cut out biscuits with a floured 2 1/2-inch biscuit cutter, being sure to press straight down through the dough without twisting. Flour the cutter between cuts.
Center biscuits on a baking sheet, shoulder to shoulder, so that they just touch. Reform scrap dough, working it as little as possible, and continue cutting.
Place biscuits in oven and bake 10 minutes. Rotate the pan 180 degrees in the oven and continue baking until tall and light gold on top, 10-12 minutes.
Remove to a clean tea or kitchen towel set in a bowl and fold towel over to preserve warmth and steam. Serve with butter and jam or mustard and thin cut ham or sausage patty or just eat them.

Cook’s Note

(weights are given where it matters and yes, metric is better)

Recipe Courtesy of Alton Brown in honor of Ma Mae

My Private Notes

Show: Good Eats: Reloaded

Episode: The Dough Also Rises: The Reload

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Add Your Review

Elizabeth H.

Best. Biscuits. Ever! I used my bench scrapers to help with these. The soft one I used on the big bowl to scrape and fold. The metal one I used on the bench to fold. Very easy recipe. Loved the flavor and layers. I didn't have lard so used more butter. Just printed it out to go into my keepers file.

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