Flaky Buttermilk Biscuits | No yeast recipe

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Жыл бұрын

Flaky buttermilk biscuits come together with little effort and serious rise for a lazy day breakfast that is comforting and a perfect base for a sweet or savory topping.
Adapted from Edna Lewis via New York Times
Serves 9
Ingredients:
340 grams / 3 cups sifted plain flour
14 grams / 1 tablespoon baking powder
2 grams / ½ teaspoon baking soda
1 teaspoon sea or kosher salt
160 grams / 5.6 ounces butter, chilled and cubed
250 grams / 1 cup + 2 tablespoons buttermilk
1 tablespoon milk or melted butter
Directions:
- Preheat the oven to 230C/450F and greaseproof a baking tray.
- Place the sifted flour, baking powder, baking soda and salt into a bowl and stir to combine.
- Add in the cubed butter and begin cutting it into the flour with a pastry blender or knife until the pieces of butter are no larger than a pea and the mixture resembles course breadcrumbs.
- Make a well in the center and add in the buttermilk.
- Stir the buttermilk through the flour mixture until no dry patches remain and the dough looks shaggy.
- Press the shaggy dough into the edges of your bowl to form the dough and upturn onto a work surface.
- Press firmly together and shape into a rough square with your hands.
Cut the dough in half with a bench scraper and lay one half on top of the other.
- Press down firmly and lightly flour the bench scraper, press the edges of the dough to shape into a square.
- Lightly flour a rolling pin and roll out into a rectangle that is 1 ½ inches thick.
- Cut into 9 equal squares and place on your baking tray.
- Brush the milk over the top of the biscuits.
- Place in the oven and bake for 20 minutes or until really golden on top and the edges.
- Remove and allow to cool.
- Serve warm, with butter, peach jam or drizzles of honey.
Recipe can be found at roamingtaste.com/buttermilk-b...
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