Chef Linton Hopkins makes classic buttermilk biscuits at the Chefs Club by Food & Wine.
[SOUND] We're gonna make Southern style buttermilk biscuits, which is fun. So we have about two cups of flour here. One and a half teaspoons of baking powder. We have about one half a teaspoon of baking soda. We wanna sort of just mix up our dry Sort of season it like you're seasoning a steak. You want a good amount of salt and we're creating this matrix of butter and flour. We've got about two tablespoons of butter in here to about two cups of flour. You can chop it in. We want it to resemble a very coarse cornmeal. You can leave larger chunks in there, it's actually gonna make it better. Okay, we have some buttermilk, probably about half a cup to three quarters of a cup. So if I was gonna give you a recipe where I said two thirds of a cup of buttermilk, that wouldn't take into account that all buttermilk is different. Front. This is where we really start building the layers. We don't want to work the dough too much. We have a cutter. Important here that we don't want to twist when we go in, we just want to go straight down. Little flour. You can see the little layers in here already. We have it set for 490 degrees. Anywhere between 475 and 500 is gonna be fine. I like to just put a little melted butter right over the top. All right, and right into the oven. [MUSIC] All right, they've been in there about eight or nine minutes. Just perfectly fluffy. [MUSIC] [BLANK_AUDIO]