Buttermilk Sugar Biscuits

I've asked this question many times and have never received an answer from NYT Cooking or NYT Bakers. King Arthur Flour, easily called "The Gold Standard" for flour, lists the weight of AP flour at 120 grams/Cup. 3.33 Cups would equal 399.6 grams. Humidity, etc, etc can cause some variance, of course, but, to me, NYT baking recipes are all over the place on flour weights . . . except for Claire Saffitz' recipes!

For those of you confused by the folding process- there’s a lovely video on YouTube Briana made during COVID times when they sold this biscuit recipe to support the bakery. Just put her name in the search bar and it should come up. And for the record, these biscuits are absolute perfection.

Love the assumption that you may not have a rolling pin, so use a wine bottle. But when it comes to folding the dough, everyone has a bench scraper lol.

for Betsy OakPark - imagine a pancake on a griddle. use the spatula to lift half the pancake up, and fold it over on top of the other side of the pancake. Then turn the half-moon pancake a quarter turn and repeat. for the dough, the bench scraper is used like the spatula, to lift half of the dough up to flop over the other half, like closing a book. then you turn the folded dough and repeat until you've done your 5 turns, etc. hope it helps.

I asked a baking instructor at King Arthur about this--he acknowledged that their weight is lighter than the rest, and it has to do with how they measure. I think most recipes assume somewhere between 120g (low) and roughly 140g (high). If I'm using a KA recipe, I stick with their standard, but if I'm converting volume to weights, I usually go with 130g per cup of AP flour.

The thing I like best about this biscuit recipe is that the biscuits are square! No cutting out round biscuits & then having to deal w/ the scraps.

I've been making biscuits for 53 years now. Some are poor, some are good and some are great. I just read a lot of these notes that you folks wrote about making these biscuits and I'm flabbergasted! For heavens sake just make the biscuits! Don't worry if it's 2 grams off. If you don't like what you made do it again! And for heavens sake have fun and experiment! That's a big part of what this cooking thing is supposed to be.

The cream cheese and pepper jelly combo mentioned here, and in the corresponding article, is no surprise to this home chef raised in S. Louisiana. An entire block of cream cheese drowning in a jello-y pool of pepper jelly, served with a side of Ritz crackers, is a standard holiday/celebration dish on many Southern tables.

HEAVENLY BISCUITS. I have made Briana's biscuits successfully and let me tell you, they are easy and good. As someone who ruins 7/10 things I bake I can say this recipe is pretty darn foolproof. Stop obsessing about ingredient weight/volume and buy yourself a kitchen scale - they are like $20 and take up no room. Or don't, and follow the recipe and you'll still have good biscuits.

A six inch square of dough cut into nine pieces means each biscuit is 1.5 inches square. Seems like an awfully small biscuit to me.

I made this today because (1) we got Covid (thrice Now) ans (2) my man loves biscuits. One word: WOW!!!! Do not let the steps here intimidate. Yes this is all about creating layers while keeping that butter chill. Just trust your hands, the spoon and the rolling pin Have fun and get ready to bow down to the amazing texture and flavor these bad boys have to offer!!

Grating butter seems to be the new thing. I'd use a food processor to grate the butter, remove it from the bowl for freezing and then use the processor to mix the dry ingredients and process the butter and buttermilk by pulsing the blade, and then proceed with booking the dough.

Could these be frozen then baked later?

This is another extreme hybrid product of biscuit / scone / rough puff recipes and technique. Having chased the perfect biscuit for many years I’ve learned that you can’t go wrong if you sift and weigh your flour (regardless of its brand and protein content), use high quality butter and real buttermilk — not the make at home substitutes, which create a similar reaction but do not taste the same. And FYI, ALL biscuits can be square if you roll or pat the dough into a square instead of a circle.

I wish I could view a short video of the technique of lifting the top half off the bottom half and making its way around....I can't visualize this by the way it was written. Does anyone else have a different better way of describing this technique so I could it out?