Buttermilk Biscuts From Scratch

Biscuts are a type of quick bread that is often served as a side dish, particularly in the Southern United States. While it is most well-known for being served alongside breakfast dishes such as Grits or Hash Browns, Biscuts also go great with lunch or dinner entrees such as Fried Chicken. The reason it is considered what is called a "quick bread" is because, unlike traditional Yeast Rolls, the dough requires very little kneading or resting before cooking.

This recipe is perfect for those who enjoy fresh baked biscuts with that moist buttermilk flavor.

Serving Size = 12-15 Biscuts

Total Prep Time = 10 Minutes
Total Cook Time = 15 Minutes

Ingredients:

3 Cups (360g) All-Purpose Flour
1/2 TBSP (6.25g) White Granulated Sugar
1 1/2 TBSP (21g) Baking Powder
1/4 TSP (1.5g) Baking Soda
1/2 TBSP (9g) Iodized Salt
1/2 TBSP (10.5g) Honey
1/2 TSP (1.5g) Cream of Tartar
3/4 Cups (173g) Grated Cold Unsalted Butter
1.5 Cups (340g) Buttermilk
*1 Egg (optional for Egg Wash)
*1 TBSP (15g) Heavy Whipping Cream (optional for Egg Wash)

Equipment/Tools:

Mixing Bowl
Cookie Sheet *OR* Cast Iron Skillet
Parchment Paper or Oil / Cooking Spray (to grease pan / skillet)
Measuring Cups/Spoons
Plastic Spatula *OR* Cooking Spoon
Biscut Cutter *OR* Glass Cup
Clean Flat Surface
Cutting Board (Optional)
Pastry Blender (Optional)
Rolling Pin (Optional)
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