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Buttermilk Biscuit Dough

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Yields about 1 lb. dough

  • To learn more, read:
    Biscuits & Beyond
  • by from Fine Cooking
    Issue 124

This versatile dough comes together in minutes and can be used to make not only biscuits but many other tasty treats, too, depending on how you roll and cut it—see Buttermilk Biscuits, Heirloom Tomato and Cheese Pie, Sesame-Poppy-Pecan Crackers, Cinnamon-Raisin-Walnut Pinwheels, and Maple-Peach Dumplings. Buttermilk has a tendency to separate a bit in the carton, so be sure to shake it well before measuring.

  • 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed
  • 2 tsp. baking powder
  • 1 tsp. granulated sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup cold, well-shaken buttermilk

In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.

Using a silicone spatula, stir in the buttermilk just until the flour mixture is moistened. Do not overmix; the dough should just come together, and it will be sticky.

Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking.

Make Ahead Tips

The flour and butter mixture can be refrigerated in a zip-top freezer bag for up to 1 week, or frozen for up to 1 month. If frozen, thaw at room temperature for 30 minutes before proceeding with the recipe.

Photo: Scott Phillips

Used this as a crust for a quiche and it was very good

I have not made these yet, but I wondered if this dough could be used to make steamed dumplings. I will rate it as 4 stars, which is its current rating.

Good recipe

This dough was disappointing. I made both the tomato tart and the maple peach dumplings with it, and would use different dough next time. I think it just doesn't have enough fat in it!

I've made these biscuits, made the peach wraps, and made shortcake using this recipe with an extra TBS of sugar. It's a winner!

I used the dough to make biscuits. They were delicious! Reminded me of the biscuits my grandmother used to make! I worked from the Aug/Sept 2013 issue, so I had everything in one place. Here, just follow the directions for the dough and then go to the buttermilk biscuits section for the baking instructions. It's worth the extra click!

@willperson.... You have to click on Buttermilk Biscuits to get the baking instructions. This is just the recipe to make the dough which can be used for various uses. Short version 12-15 minutes at 450 degrees.

What temp. How long

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