Buttermilk Biscuits
According to many food writers, its originated from Southern Appalachia in 19th century. American biscuits are small, fluffy quick breads, leavened with baking powder and buttermilk. They are close to what the British would call scones. These are served with butter and jam or fresh salad, scrambled eggs, any time of the day.
Prep Time: 20 minutes
Bake Time: 15 minutes
Served: 12
INGREDIENTS:
250 gr flour
90 gr butter
180 ml buttermilk** (plus 20ml for topping)
2 tsp sugar
1 packet baking powder
¼ tsp baking soda
1 tsp salt
INSTRUCTIONS:
Preheat oven to 220C (425F)
Place the flour, baking powder, baking soda and salt together in a food processor. Pulse until combined.
Cut the butter into cubes, add into the mixture, then pulse a several times in the processor.
Transfer the mixture into a large bowl. Pour the butter milk. Fold everything together with a rubber spatula until it begins to come together. Do not overwork the dough. The dough will be tough and crumbly.
Transfer the dough onto the floured work surface. The dough will become sticky, so have some extra flour for your hands and to sprinkle onto it as you bring it together.
Bring together the dough into a rectangle by your palm or floured rolling pin and fold one side into the center, then the other side. Flatten into rectangle again. Do the same things for 3 times.
Cut out 12 biscuits about 4cm (2”) thickness by using biscuit cutter. Do not swirl the cutter by pressing down.
Place the biscuits to the prepared baking sheet. Brush the tops of biscuits with 2 tablespoons buttermilk or melted butter.
Bake for 15 minutes until golden brown.
** HOW TO MAKE BUTTERMILK
Mix 240 ml milk and 15 ml (1 tbsp) lemon juice or white vinegar. Set aside for 10 minutes then use.
Bon Appetit…
