UBS In Person Cooking Class: Homemade Buttermilk Biscuits

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Buttermilk Biscuits

Makes 6

2 cups all purpose flour

1 tbsp baking powder

2 tsp sugar

1 ½ tsp kosher salt

4 ounces unsalted butter, diced and kept cold

¾ cup buttermilk, kept cold

Vanilla honey butter

Garlic, chive, parmesan butter

Bench flour

1. Preheat the oven to 400 degrees. Sift flour into a mixing bowl and whisk in baking powder, salt, and sugar.

2. Add butter, toss to break up the pieces and smash each cube into a thin sheet. Continue to smash and rub the butter into the flour mixture until the butter has disappeared but a few dime sized pieces can remain.

3. Stir buttermilk into the flour mixture, stopping as soon as the dough comes together into a sticky ball.

4. Turn out dough onto a lightly floured surface, sprinkle more flour on top and gently pat into a 6 inch square, then fold in half. Repeat the folds, twice more for a total of 3.

5. Pat the dough out ¾ inch thick and cut out 2 ½ inch rounds. Arrange close together in an 8-inch cast iron skillet.

6. Gather together the scraps into a ball, pat out and fold once, then cut out a few more biscuits.

7. Bake until golden brown on top and along the sides, about 35 mins.