Heritage Buttermilk Biscuits
Traditional buttermilk biscuits made grain-free with tender layers and softly crisp edges. Perfect for biscuits and gravy, honey and butter, or served warm alongside supper.
FORAGE BAKER'S NOTES
Flour matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible.
If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser biscuit, while spooning may under-measure.
- Use very cold butter for the most tender layers and best rise.
- If buttermilk is unavailable, substitute 1 cup milk minus 2 tablespoons plus 1 teaspoon apple cider vinegar.
- For taller biscuits, place them close together in the baking pan.
INGREDIENTS
- Makes 6–8 biscuits
- 2¼ cups (281g) Heritage Baker's Flour
- 4 teaspoons baking powder
- 1 cup minus 2 tablespoons (210g) buttermilk
- 1 large egg (50g)
- 4 tablespoons (56g) cold butter
INSTRUCTIONS
- Preheat oven to 400°F. Butter an 8 x 8 inch baking pan.
- In a large bowl, combine Heritage Baker's Flour and baking powder.
- Cut in the cold butter until evenly distributed throughout the flour mixture.
- Add the egg and gently mix.
- Pour in the buttermilk and stir just until combined.
- Shape into 6–8 tall rounds and place close together in the prepared baking pan.
- Bake for 18–22 minutes, or until golden brown.
FROM THE FORAGE KITCHEN
Made with Heritage Baker's Flour—crafted with organic ingredients and designed for balanced structure and everyday heritage baking.
