BUTTERMILK BISCUITS

PRO TIP: Baking is a science so precision is key. The most accurate way to measure ingredients is by weight so you’ll need a kitchen scale for the Community Plate baked goods.

We’re sharing this recipe exactly as we made it at the restaurant. It yields 8-10 LARGE biscuits (the cutter we use is 3.25” in diameter) and the biscuits end up about 4” in diameter.

This is the original biscuit recipe that we’ve used since day one, developed by Pastry Chef, Brie Blankenship. Use these for loaded breakfast sandwiches or serve them with our SAUSAGE GRAVY.

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1.5 lb All-Purpose Flour

1 Tbsp + 3/4 tsp Baking Powder

1 tsp Baling Soda

1 tsp Sugar

2 tsp Salt

1 tsp Cream of Tartar

7oz COLD Butter

2.5 cups Buttermilk

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Combine all dry ingredients in the bowl of a stand mixer. Mix on low speed with the paddle attachment for 30 seconds to homogenize.

Cube the butter and add to the bowl. Mix on low speed until butter is coarse, pea size pieces. 30 - 45 seconds. Do not over mix.

Add buttermilk all at once and mix on medium-low speed just until ingredients hold together. Dough will be very sticky.

Turn dough out onto floured surface. Using floured hands, shape the dough into a 3/4” thick circle. Be careful not to work the dough too much. Cut dough with round cookie cutter. Reshape the scraps and cut until all the dough is used.

Bake at 350 degrees for 20 minutes.

*Your home oven temperatures will vary from our commercial ovens. When in doubt, reduce your oven temperature to 325 degrees.