miso biscuits;
Flaky, fluffy buttermilk biscuits infused with miso for an extra salty, earthy tang. Sprinkle with pepper and flaky salt for a little spice and spread with butter for a creamy spread.
Oven Temp: 425°F
Servings: 16
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Ingredients
- ½ cup white miso
- 1¼ cups buttermilk chilled
- 3¼ cups all-purpose flour plus more for rolling out (option: sub gluten free all purpose flour)
- 1 Tbsp sugar
- 1 Tbsp baking powder
- ¼ tsp baking soda
- 2 sticks + 2 Tbsp unsalted butter
- black pepper, flaky sea salt
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Add ½ cup white miso to a medium bowl. Add in a couple Tbsp of buttermilk and whisk until smooth. Continue to add half the buttermilk several Tbsp at a time until it comes together in a smooth paste. Whisk in the remaining buttermilk until smooth and store in the refrigerator while preparing the next steps.
- In a large bowl, add 3¼ cup flour, 1 Tbsp sugar, 1 Tbsp baking powder, ¼ tsp baking soda and mix to combine.
- Cut the butter into small chunks and add to the flour mixture. Toss to coat in the mixture, and then use your fingers to smash the pieces into roughly pea-sized bits.
- Take the miso buttermilk from the fridge. Pour into the flour mixture slowly, stirring constantly with a fork. Stir the mixture several times in the bowl to bring the dough together. A few crumbs can remain.
- Turn the dough out onto a floured surface. Flour your hands then knead 4-5 times or until it comes together. Don't overwork the dough, but it may still be tacky.
- Flour one more time, then pat into a rectangle roughly ½" thick. Fold the dough in half. Flatten slightly, turn 90° and fold again. Repeat this step one more time, to make three folds. Transfer the dough to the prepared sheet pan.
- Shape dough into a 8x8" square and cut the dough into 16 biscuits. Make 3x3 cuts with a knife or bench scraper to make a 4x4 grid for 16 biscuits. Separate each biscuit, spacing evenly.
- Chill biscuits in the freezer for about 15 minutes. Meanwhile add 2 Tbsp melted butter, to a small microwave-safe dish. Melt butter in the microwave for roughly 30 minutes.
- Brush the tops of the chilled biscuits with the 2 tablespoons melted butter and sprinkle with black pepper and flaky sea salt.
- Transfer the baking sheet to the oven and reduce the temperature to 375°F. Bake until the tops of the biscuits are browned and the bottoms are golden brown, 20 to 25 minutes. Remove from the oven and let cool on the baking sheet.
Notes
Biscuit dough can be covered with plastic wrap and stored in the fridge for up to 1 day, or frozen for up to 1 month. Frozen biscuits can be baked directly from frozen, though may require a few more minutes in the oven.
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