Buttermilk Biscuits

	Ingredient	B%	1×	2×	×
dry	flour	100	375 g	750 g	1 125 g
	baking powder	5	19 g	38 g	56 g
	salt	2	8 g	15 g	23 g
fat	butter	25	94 g	188 g	281 g
wet	buttermilk	100	375 g	750 g	1 125 g
wash	butter, melted	5	19 g	38 g	56 g
		237	889 g	1 778 g	2 666 g

Preheat oven to 220ºC (425ºF).
Grate or finely dice butter and put in freezer until step 5.
Line half sheet pan with parchment.
Combine dry.
Cut in fat.
Add wet and mix to combine.
Dump onto floured surface and bring together into large rectangle.
Using bench knife, divide into quarters, and stack. Repeat 3 more times.
Press to 2 cm (¾ in) thick.
Cut out 8 cm (3 ¼ in) rounds.
Place on prepared pan with 1 cm (½ in) space between.
Bake 10 minutes, rotate, and bake until well-browned, about 6 to 10 more minutes.
Brush with wash.

Allergens

Contains (or may contain): milk, wheat

milk

eggs

peanut

tree nut

fish

shellfish

wheat

soy

sesame

WARNING: Specific brands may have different allergens than listed above.
Always consult product packaging for definitive allergen information.