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Mile-High Buttermilk Biscuits

These Mile-High Buttermilk Biscuits are my favorite biscuits. The best thing about this Cook’s Illustrated recipe, besides the fact that the biscuits taste amazing, is you only need a food processor to make them. That is, there is no rolling or cutting! I increased this recipe by 1/2, as I needed it to fit my 10-inch cast-iron pan. This was not big deal. And, let’s face it, if you’re going to the trouble of making biscuits from scratch, it’s better to get 50% more!

Ingredients

Dough

3 cups (10 oz.) all-purpose flour
1 1/2 tablespoon double-acting baking powder
1 1/2 tablespoon sugar
1 1/2 teaspoon salt
3/4 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
2 1/4 cups cold low-fat buttermilk

For Shaping and Finishing
1 cup (5 oz.) all-purpose flour, distributed on a rimmed baking sheet
4 tablespoons unsalted butter, melted

Special Equipment

10-inch cast iron skillet

Directions

Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch cast-iron pan (or cake pan) with nonstick cooking spray. Set aside.

Generously spray inside and outside of a OXO Good Grips Trigger Ice Cream Scoop1/4-cup ice cream scoop (or 1/4 cup measuring cup) with nonstick cooking spray.

For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses.

Scatter butter cubes evenly over dry ingredients. Pulse until mixture resembles pebbly, coarse, cornmeal, eight to ten 1-second pulses.

Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (Dough will be very wet and slightly lumpy).

Using the ice cream scoop or measuring cup, quickly scoop level amount of dough. Drop dough onto flour on baking sheet. Repeat with remaining dough, forming 15 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet.

With floured hands, gently pick up piece of dough and coat with flour. Gently shape dough into rough ball, shaking off excess flour, and place in prepared pan. Repeat with remaining dough. Drizzle with melted butter.

Bake 5 minutes, then reduce oven temperature to 450 degrees. Continue to bake until biscuits are deep golden brown, about 15 minutes longer.

Mile-High Buttermilk Biscuits

Mile-High Buttermilk Biscuits
Author: 
 
These are my favorite buttermilk biscuits. The best thing about this Cook's Illustrated recipe, besides the fact that the biscuits taste amazing, is you only need a food processor to make them. That is, there is no rolling or cutting! I increased this recipe by ½, as I needed it to fit my 10-inch cast-iron pan. This was not big deal. And, let's face it, if you're going to the trouble of making biscuits from scratch, it's better to get 50% more!
Ingredients
  • Dough
  • 3 cups (10 oz.) all-purpose flour
  • 1½ tablespoon double-acting baking powder
  • 1½ tablespoon sugar
  • 1½ teaspoon salt
  • ¾ teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cut into ¼-inch cubes
  • 2¼ cups cold low-fat buttermilk
  • For Shaping and Finishing
  • 1 cup (5 oz.) all-purpose flour, distributed on a rimmed baking sheet
  • 4 tablespoons unsalted butter, melted
Instructions
  1. Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch cast-iron pan (or cake pan) with nonstick cooking spray. Set aside.
  2. Generously spray inside and outside of a OXO Good Grips Trigger Ice Cream Scoop1/4-cup ice cream scoop (or ¼ cup measuring cup) with nonstick cooking spray.
  3. For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses.
  4. Scatter butter cubes evenly over dry ingredients. Pulse until mixture resembles pebbly, coarse, cornmeal, eight to ten 1-second pulses.
  5. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (Dough will be very wet and slightly lumpy).
  6. Using the ice cream scoop or measuring cup, quickly scoop level amount of dough. Drop dough onto flour on baking sheet. Repeat with remaining dough, forming 15 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet.
  7. With floured hands, gently pick up piece of dough and coat with flour. Gently shape dough into rough ball, shaking off excess flour, and place in prepared pan. Repeat with remaining dough. Drizzle with melted butter.
  8. Bake 5 minutes, then reduce oven temperature to 450 degrees. Continue to bake until biscuits are deep golden brown, about 15 minutes longer.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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