Sous Vide Biscuits
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 5
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
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.
In a medium bowl, whisk together flour, baking powder, sugar, baking soda, and salt.
In a liquid measuring cup, pour butter into chilled buttermilk. Stir until the butter forms distinct clumps in the buttermilk.
Pour buttermilk mixture into the flour mixture. Stir until just combined.
Using a 1/4-cup measuring cup, divide biscuit dough between prepared jars. (You should use 1/4 cup per jar).
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.
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.