Miso Buttermilk Biscuits
An extremely flaky and butter biscuit comfort food with a kick of miso for some sweetness and umami. Perfect for an afternoon snack with jam or a heavy biscuit and gravy dinner.
Ingredients
- 2 Sticks Butter (232g, Frozen),
- ⅓ C White Miso (85g)
- 1 ¼ C ButterMilk (300g, Chilled)
- 3 ⅓ C Flour (425g)
- 1 Tbsp Sugar (13g)
- 1 Tbsp Baking Powder (12g)
- ¼ Tsp Baking Soda
Instructions
- Use a medium fine grater to grate the Butter onto parchment paper and freeze the grated Butter.
- In a container, mix the miso with the buttermilk until smooth. It is best to add a little Buttermilk at a time when mixing it with the miso to prevent clumping.
- In another container, whisk together the Flour, Sugar, Baking Powder, and Baking Soda. Add in the frozen, grated Butter and toss together the Butter and Flour until the pieces of butter are evenly coated.
- Preheat oven to 375ºF. Mix and slowly drizzle in the Buttermilk Miso mixture into the Flour mixture until a crumbly dough forms. On a floured surface, squish the dough into a square and use a floured rolling pin to roll it into a 1 inch thick rectangle. Fold the dough in half, and roll into another 1 inch thick rectangle. Dough will be really crumbly at first, so just go for it. Repeat the folding and rolling method 5 more times until the dough becomes more homogenous and hydrated. Flour the rolling surface when needed.
- Roll the dough into a 6 inch square that is 1 ½ inch thick, using a bench scraper to straighten out the edges. Make a 3 by 3 grid and cut out 9 square biscuits using the bench scraper. Chill the biscuits for 30 minutes.
- Set the biscuits in a lined baking pan about 2 inches apart, and bake in 375ºF oven for 25-30.
Notes
Freeze the Butter to have a better grating experience
If grating is a pain in the ass, cause it is, just cut the butter into slices. It works lol
Folding the dough into itself will create flaky soft layers.
Chilling the biscuits before baking will create super flaky and leavened layers as the water in the butter will steam and create a lift in the biscuit while baking.
Recipe Adapted From Claire Saffitz and New York Times Cooking