• Email
  • Pin It

Walnut Buttermilk Biscuits


Contributed by:

Walnut Buttermilk Biscuits


0 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Walnut Buttermilk Biscuits


  • Ready Time : 0 min




  • 1 1/2 cups All-purpose flour
  • 1/2 cup cake flour
  • 2 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons Sugar
  • 6 tablespoons (3/4 stick) cold unsalted butter
  • 3/4 cup buttermilk
  • 3/4 cup finely chopped California walnuts
  • all-purpose flour for rolling out the dough
  • 2 tablespoons unsalted butter, melted and cooled


  1. Preheat the oven to 425ºF. Get out a large baking sheet. It does not need to be greased, but cover it with parchment paper if you wish, for easier cleanup.
  2. Combine the all-purpose flour, cake flour, baking powder, baking soda, salt and sugar in a food processor fitted with the metal blade. Process about 20 seconds, to combine and aerate the ingredients. Cut the cold butter into small, irregular pieces, about 1/2-inch across.
  3. Drop the butter into the dry ingredients, and process in about 18 – 22 on-off pulses until the butter has been blended into the dry ingredients and you have a mixture of small, irregular bits resembling fresh bread crumbs.
  4. Add the buttermilk all at once, and all but 2 tablespoons of the walnuts. Process again in several on-off pulses just until the dough holds together in a rough, damp, shaggy mass.
  5. To roll out the dough, spread a handful of all-purpose flour on your work surface and scrape the dough onto it. Put some flour on your hands, and knead the dough gently about 10 – 12 times, just until it is smooth and cohesive; this should take about 30 seconds, or less.
  6. Pat the dough into a rectangle about 10 x 7 inches and 1/2-inch thick. Brush the top with the melted butter and sprinkle with the remaining 2 tablespoons of walnuts. With a long, sharp knife, make 2 lengthwise cuts in the dough, and 3 crosswise cuts, thus cutting the dough into 12 biscuits, each approximately 2 inches square. (The biscuits will expand a little when baked.)
  7. Transfer to the baking sheet, leaving a little space between each biscuit. Bake for about 14 minutes, until puffy and lightly browned. Cool for a few minutes, then serve warm.

Source: California Walnut Board

About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in