Heritage Buttermilk Biscuits
- Feb 19
- 1 min read
Updated: Apr 4
Traditional buttermilk biscuits 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 defined texture.
If buttermilk is unavailable, substitute 1 cup milk minus 2 tablespoons plus 1 teaspoon apple cider vinegar.
Bake biscuits close together for taller rise.
Ingredients
Makes 6–8 biscuits
2¼ cups (281g) Heritage Baker’s Flour
4 tsp baking powder
1 cup minus 2 tbsp (210g) buttermilk
1 large egg (50g)
4 tbsp (56g) cold butter
Instructions
Preheat oven to 400°F. Butter an 8 x 8 inch pan.
In a bowl, combine flour and baking powder.
Cut in cold butter until evenly distributed.
Add egg and gently mix.
Add buttermilk and stir just until combined.
Shape into 6–8 tall rounds and place close together.
Bake 18–22 minutes, until golden.
From the Forage Kitchen
Made with Heritage Baker’s Flour — crafted to organic standards and designed for balanced structure, and everyday heritage baking.
