I wish I could take credit for this recipe because it makes the best buttermilk biscuits I’ve ever had. But I can’t. It’s a Tyler Florence recipe that differs from others of his in that it uses butter instead of shortening.
These rich biscuits are perfect for Thanksgiving, in fact I found the recipe several years ago in the Thanksgiving issue of Woman’s World, a weekly I never bought before or since. I made them that year and have made them several more times, and not just for holidays. My buttermilk powder option is the one I use with great success.
The Best Buttermilk Biscuits
Adapted from Tyler Florence
3 cups/372g all-purpose flour
2 TB chopped fresh, flat-leaf parsley
1 TB sugar
1 TB baking powder
1 tsp baking soda
1 1/2 tsp table salt
2/3 cup/150g unsalted butter*, cold and cut into small pieces
1 1/2 cups/355mL buttermilk
OR
6 TB Saco Buttermilk Blend + 12 oz water
1 large egg, lightly beaten, for the tops
*this is just under 11 TB
Set a rack in the middle of the oven and preheat to 425F/ 220C/Gas 7. Line a baking sheet with parchment or spray with cooking spray. Dig out a 2 1/2″ biscuit cutter.
Combine the dry ingredients, including the buttermilk powder if using, in a large bowl. Cut in the butter with your hands, a pastry blender or two knives until the mixture looks like coarse crumbs. Add the buttermilk or water, mix well and turn out onto a lightly-floured surface.
Knead the dough briefly, until smooth, then roll or pat to a thickness of 1″. Cut out the biscuits, gathering scraps and re-patting as needed.
Transfer biscuits to the baking sheet and lightly brush the tops with the beaten egg. Bake until risen and golden brown, about 10 to 12 minutes.
Yield: 10 biscuits
Ella’s tip: Another substitute for buttermilk – for each cup, place 1 TB white vinegar or lemon juice in a glass liquid measure and add enough milk to reach the 1 cup mark. Let stand five minutes to thicken before using.
Copyright (C) 2008 From Scratch All Rights Reserved 
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{ 6 comments… read them below or add one }
Printed! I’m going to try this recipe for sure. Question about the dough thickness – is one inch correct? Is it OK to make them a little “flatter?”
ian in hamburg’s last blog post..Part 10: Going underground
Hi, Ian! You’ll love these I think. Yes, 1″ is correct. Height is a desirable trait in this type of biscuit, especially in the South where Tyler is from. You can make them thinner and would probably get a full dozen that way.
And here’s a tip I should have put in the post: all biscuits will rise higher if you remove the cutter by lifting it straight up, rather than twisting it, after cutting. I have no idea why it’s so, but it is.
Let me know how it goes.
Oooooo! With my newly found baking confidence, and non-stale baking powder, I am ready to try this.
Yes, I will tell, even if I fail!
I need a good chocolate cake recipe to make for my sons birthday!! Nothing too crazy… but must be chocolate and moist!
Help Ella…help!
Hi, Violet! You should have no trouble with these biscuits. They are out of this world when they’re warm.
Here’s a fabulous chocolate cake I can inhale. The frosting is mint-flavored whipped cream:
Triple Layer Mint Chocolate Cake
You can do it! If you decide to try it, let me know and I’ll give you some extra pointers. One for sure is do not not not skip the parchment paper. Chocolate is notoriously sticky. I have a post here called Fast Parchment Rounds that will teach you to how to make them. The search box should pop it up for you.
I also posted Dark Chocolate Cupcakes that could be baked as a cake. The frosting is peanut butter and it’s an omg combination, as you might imagine.
Oh my gosh, I think I just drooled when i read “mint flavored whipped cream”….whoa!
Of course I’ll try it… wait, let me look at it. If it has too many details or calls for items I don’t have…. then I’ll need more help.
I will let you know….and THANKS!!!
You’re welcome. I saw your comment at the recipe itself and replied there.