World Famous Buttermilk Biscuits by Brian Hart Hoffman

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can add natural sweetness.

Start with a large bowl and add all-purpose flour.

Add cake flour to the bowl to mimic soft winter wheat.

Add a little granulated sugar, kosher salt, and baking powder to the dry ingredients.

Combine the dry ingredients well.

Cube unsalted butter and refrigerate to keep it cold.

Cut the cold butter into the flour mixture using a pastry blender until it resembles small pieces.

Check if the butter is well distributed by clumping the mixture in your hand.

Make a well in the center of the mixture and pour in cold buttermilk.

Use your hands to pull the flour and butter mixture through the buttermilk until a shaggy dough forms.

Flour a surface with a bowl of flour and turn out the shaggy dough.

Gently shape the dough into a rough rectangle without overworking it.

Begin the lamination process by cutting the dough with a bench knife or sharp knife into quarters.

Stack the quarters on top of each other and pat down into a rectangle again.

Repeat the stacking and patting process three more times to build layers in the dough.

Keep a little flour under the dough to prevent sticking during the process.

For the final pat down, ensure the dough is one inch thick and smooth.

Use hands to pat down the dough instead of a rolling pin for a rustic look.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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