Brian Hart Hoffman's Buttermilk Biscuits
- Prep Time:
- 10 min
- Cook Time:
- 15 min
- Total Time:
- 25 min
- 12 biscuits
- 3 ½ cups (438 grams) White Lily All-Purpose Flour
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (9 grams) kosher salt
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- 1 ¼ cups (284 grams) cold unsalted butter, cubed
- 1 cup (240 grams) whole buttermilk, chilled
- 1 large egg (50 grams), lightly beaten
- Flaked sea salt, for sprinkling
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Whisk together flour, sugar, kosher salt, baking powder, and baking soda in a large bowl. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
- Turn out dough onto a lightly floured surface. Pat dough into a rectangle and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat procedure 3 more times. Pat or roll dough to 1-inch thickness. Using a 2 ½ inch round cutter dipped in flour, cut dough without twisting cutter, re-rolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg wash, and sprinkle with salt.
- Bake until golden brown for about 15 minutes. Serve warm.
*Percent Daily Values are based on a 2,000 calorie diet.
Before preparing shortcakes, toss fruit with sugar to bring out the juices. When the shortcake is done, the fruit will be extra sweet and juicy.
If your muffins are flat or peaked on top, increase the oven temperature 25°F. If they're cracked or uneven on top, reduce the oven temperature 25°F.