Claire Saffitz Makes Miso Buttermilk Biscuits | Dessert Person

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories; milk with vinegar is a budget-friendly substitute.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option; margarine is often cheaper than butter.

Preheat the oven to 425°F (220°C).

In a large bowl, whisk together the flour, baking powder, baking soda, and sugar.

In a separate bowl, mix the chilled buttermilk and sweet white miso until smooth.

Cut in the chilled butter pieces until the mixture resembles coarse crumbs.

Add the buttermilk mixture to the dry ingredients and stir until just combined.

Turn the dough onto a floured surface and gently knead a few times.

Roll out the dough to about 1-inch thickness and cut into rounds.

Place the biscuits on a baking sheet lined with parchment paper.

Brush the tops with melted butter and sprinkle with freshly ground black pepper.

Bake for 12-15 minutes or until golden brown.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens