With Thanksgiving a few days away and ushering in the Holiday Season, Chef Jeff Mahin is back with an easy-to-make version of classic buttermilk biscuits. Forget about those biscuits that come out of a tube or from a box of mix. Instead, make these biscuits from scratch and have the peace of mind of knowing and choosing every ingredient in your food!
These biscuits are high in calories and fat, so while they make a great treat for a holiday dinner or a weekend breakfast, they may be a bit richer than you might want every day.
For those of you who are accustomed to measurements in cups and tablespoons, be aware that, like many professionals, Chef Mahin uses metric weights to measure ingredients. That’s why you’ll see ingredients below listed in grams and milliliters. We have included the unit conversions, and this is a handy site if you have to convert recipes to or from the metric system.
325gm All Purpose Flour (3.25 Cups)
30gm Cane Sugar (2.5 Tbsp)
15gm Flaked or Regular Salt (1 Tbsp)
5gm Baking Soda (1Tsp)
10gm Baking Powder (2.5 Tsp)
225gm Unsalted Butter, cold (8 oz)
235ml Butter Milk (1 Cup)
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- Preheat oven to 425 degrees Fahrenheit.
- Mix all dry ingredients.
- Roll cold butter in the dry ingredients so it is less likely to melt in your hands.
- Use cheese grater to grate butter into dry ingredients. Stop and coat the grated butter in dry ingredients a few times so the butter doesn’t clump.
- Smear butter and dry ingredients together. Watch the video to see how it’s done and what the mixture should look like.
- Add cold buttermilk and gently mix until combined.
- Refrigerate dough for 20 minutes.
- Flour a flat surface so the dough won’t stick.
- Press/roll the dough into a rectangular shape, then fold into thirds.
- Shape the dough into a rectangle again and fold into thirds.
- Shape the dough into a rectangle again and fold into thirds one last time.
- With the dough in a rectangle and about 1 inch thick, refrigerate for 20 minutes.
- Cut dough into 8 squares. Put flour on the knife before each cut to prevent sticking.
- Bake at 425 degrees for 10 minutes. Turn and continue baking for 7-10 more minutes, until golden brown.
Serving size: 1 biscuit
Recipe serves 8
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