Model Bakery’s Buttermilk Biscuits Recipe

Model Bakery Buttermilk Biscuit Recipe

Me on the job rolling out the dough.

I’m on a baking tear lately. Something about winter — even though it’s been an annoying 70+ degrees for the past couple of weeks in South Carolina — and the holidays puts me in the baking mood. MainMan requested we try a homemade biscuit recipe to pair with our veggie/cheese scramble this past weekend. Since I love the chocolate chip cookies from Model Bakery, I decided I’d give their biscuits a go. Next up is their homemade croissants. I would have tried them by now, but yeast isn’t something we have on hand in the pantry so I have to run and pick it up on my next grocery run.

Model Bakery Buttermilk Biscuit Recipe

We had Christmas cookie cutters so I figured why not use them for the biscuits.

These biscuits are super easy to make and they came out delicious. I texted my parents “UHHHH MAY ZING” when they asked how they came out. Our only critique was I think I rolled the dough out too thin. They definitely had a nice flaky, layer thing going on, which I love in a good biscuit, but they were a bit on the too-dense side. But damn they tasted good. I was craving a good apricot jam and a clotted cream from Marks & Spencer’s to go along with them.

Model Bakery Buttermilk Biscuit Recipe

Buttermilk Biscuits, as seen in The Model Bakery Cookbook

  • Servings: 12-14 biscuits
  • Print

3 cups unbleached all-purpose flour, plus more for rolling out the dough
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sugar
1/2 tsp fine sea salt
3/4 cup cold, unsalted butter, cut into 1/2-inch pieces
3/4 cup buttermilk
1/2 cup half-and-half, plus more for brushing on the biscuits

    1. Position rack in the center of the oven and preheat to 400 degrees. Line a large rimmed baking sheet with parchment paper.
    2. Sift the flour, baking powder, baking soda, sugar and salt together into a medium bowl. Add the butter and toss to coat with flour mixture. Using a pastry blender or two knives, cut in the butter until the mixture is crumbly, with some pea-size pieces of butter. Whisk the buttermilk and half-and-half together. Make a well in the center of the flour mixture and add the buttermilk mixture. Stir to thoroughly moisten the dry ingredients, including any crumbly bits in the bottom of the bowl. (You may not use all of the liquid.) Knead the dough in the bowl just a few times, until it comes together into a moist dough.
    3. Turn out the dough into a floured work surface. Dust the top with flour. Pat or roll the dough about 3/4 -inch thick. Using a biscuit cutter, cut out biscuits and place them about 1 inch apart on the lined baking sheet. Gather up the scraps, gently knead together. Repeat. Cut until the dough is done. Brush the tops of the biscuits lightly with half-and-half.
    4. Bake until the biscuits are golden brown on the top and bottom, 20-25 minutes. Serve warm. The biscuits are best the day they are baked.

Et voila! Enjoy! The last line cracked me up while I was making the biscuits. And now I know what they meant. I’ve since put the couple-days old biscuits in a warm soup and heated them up in our oven and while still tasty, they’re not as wonderful as they were fresh on Sunday.

 

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