Sous Vide Biscuits

Precision cooking is a actually a great method for producing tender, moist breakfast goods like biscuits. The controlled temperature makes it impossible to overcook the biscuits, leading to delicious results every time. This simple, one-bowl dough takes only minutes to put together and the final result are biscuits pretty enough to serve at any and every brunch party. This recipe doubles easily; use 10 jars instead of five.

Author

Kate Itrich-Williams

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 195F / 90.6C

Ingredients

• 1 cup (120 grams) all-purpose flour
• 1 teaspoon (4 grams) baking powder
• 1/2 teaspoon (2 grams) granulated sugar
• 1/4 teaspoon (1.5 g) baking soda
• 1/4 teaspoon (1.25 g) salt
• 1/2 cup (115 mL) buttermilk, chilled
• 4 tablespoons (56.5 grams) unsalted butter, melted and cooled to warm room temperature

Directions

1. Set the Anova Sous Vide Precision Cooker to 195ºF (90.5ºC). Generously grease 5 half-pint canning jars with non-stick oil spray or butter.
2. In a medium bowl, whisk together flour, baking powder, sugar, baking soda, and salt.
3. In a liquid measuring cup, pour butter into chilled buttermilk. Stir until the butter forms distinct clumps in the buttermilk.
4. Pour buttermilk mixture into the flour mixture. Stir until just combined.
5. Using a 1/4-cup measuring cup, divide biscuit dough between prepared jars. (You should use 1/4 cup per jar).
6. Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place the jars in the water bath and set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the jars from the water bath and transfer to a towel. Carefully remove the lids. Let the biscuits cool for 5 minutes before gently removing them from the jars. Serve warm.