Buttermilk biscuits from Ad Hoc at Home (page 276) by Thomas Keller

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttermilk fried chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MichiganTrumpet on December 28, 2020

    Way too salty. Recipe calls for four teaspoons of salt for 18 biscuits. (One tablespoon plus one teaspoon.) My yield was actually twelve biscuits. Checked the cookbook and internet versions thinking there might be a typo in one or the other. Both the same. Wish I had seen twoyolks’ comment before making. Will be looking for another biscuit recipe.

  • sturlington on March 25, 2013

    Made previously and liked but not as much as Foster's Mkt biscuits.

  • chef_ub on April 15, 2012

    Why would you expect anything from a restaurant cookbook to KEEP past the first day? And then, what biscuit recipe was EVER meant to last past the completion of the meal? This guy crafts world class food and is recognized by world class critics.

  • twoyolks on April 02, 2012

    The original recipe calls for too much salt for my taste. I cut the salt by half and end up with a much better biscuit. It also works well to replace both the all purpose and cake flour with white lily flour.

  • britt on September 24, 2010

    These are good and, this may be blasphemy, remind me of Popeyes' biscuits. They didn't keep past the first day.

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