Paul Buxman’s Biscuits
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12-14 biscuits
- ⅓cup stone-ground whole-wheat pastry flour
- 1⅔cups all-purpose flour
- 1tablespoon baking powder
- ½teaspoon baking soda
- Generous ½ teaspoon kosher salt
- ⅓cup frozen unsalted butter
- 1¼cups buttermilk
Ingredient Substitution Guide
Nutritional analysis per serving (13 servings)
120 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 168 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 500 degree. In a large bowl, mix dry ingredients, cut butter into small chips adding into the mix. Use a pastry cutter to incorporate butter into flour until mixture becomes mealy. Create a small indentation in center of mix and add buttermilk. Fold dry mix into wet center with wooden spoon until dough ball is formed.
- Step 2
Transfer dough to work surface that has been floured with mix of wholewheat flour and all-purpose flour. Press dough into a flattened round and fold over; flatten again and fold, then flatten and fold the dough once more. With palm of hand, press dough to ½-inch thickness. (Do not use a rolling pin — biscuits will not rise properly.)
- Step 3
Cut out biscuits with sharp biscuit cutter into 2¼-inch rounds, if possible. (Make sure the cutter is sharp. A dull one seals the dough around the edges, and the biscuit will not rise properly). Place biscuits on baking tray 2 inches apart and place in upper third of the oven.
- Step 4
Bake for 3 minutes, then reduce the heat to 450 degrees and bake for 7 minutes or until golden brown. Place the biscuits in a basket with a paper towel on the bottom, and cover with a kitchen towel (don’t wrap them in the towel).
- Step 5
Preslice chilled butter to serve with biscuits. It saves time as biscuits are passed around table.
Private Notes
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Cooking Notes
KDP
How did you sharpen it?
Glenn
Definitely a keeper! Grated butter and used Italian flour instead of pastry. Used sharp knife to cut rectangle of dough into 8 biscuits- they rose beautifully! Great with jam or sausage gravy.
Amy
Please, how do you sharpen a biscuit cutter?
Catherine
I had more success with this biscuit recipe than any other I’ve attempted (and I’m 70). I used 1/2 c whole wheat pastry flour with the rest reg all purpose. Fabulous for dinner and a few remained for breakfast. Into the rotation it goes!
Stephanie
I didn't have any buttermilk so I did the trick of 1 Tbs lemon juice with 1 cup of milk and they still came out great. Definitely only needed 1 c. liquid as the milk substitute is much thinner than regular buttermilk.
Roxane
This recipe is wonderful. I used Red May Wheat pastry flour from #AnsonMills and instead of AP I used #KingArthurFlour bread flour. The outcome is tall, fluffy on the inside and has just enough strength not to fall apart when taking a bite.
Meta
This was a great recipe. I used eggnog instead of buttermilk and it gave a subtle spice that was really nice. Also, I sharpened my biscuit cutter for the first time at the suggestion of the author and it made a HUGE difference in the rise and also how easily the biscuits came out of the cutter. Don't skip that step.
KDP
How did you sharpen it?
kathycookstoo
Finally! The biscuit recipe I've been searching for! They rose to double in height. I did reduce the buttermilk to one cup and I used straight unbleached all-purpose flour.
Yvonne
The best biscuits I've ever made. I halved the recipe and used regular wheat flour. Put the buttermilk in the freezer for about 15 minutes. Love the wheat flavor and tender.
Dena
I also went the drop method and they turned out light and delicious. Did take a bit longer to bake, probably because they are taller than if I had used roll/cut method.
Erin B
These were delicious, but the batter is so heavy and wet that it's almost impossible to cut biscuits. Next time I'm going to make these as drop biscuits and avoid the mess.
Matt
The recipe claims that using a rolling pin will prevent a good rise. My experience belies that. Rather, I believe that over-manipulation of the dough, whether by hand or implement, is the detracting factor.
arlyn
They tasted fine, but were very chewy.
Dana
Really wet dough. I feel like I wasted a lot of dough that should have been another couple biscuits.
Delicious, none the less !
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