Buttermilk biscuits
https://fannyzanotti.com/buttermilk-biscuits/Adapted from Sally’s Baking Recipes.This recipe is a staple in our home for late week-end breakfasts and quick school-night dinners. I love to serve them with bacon and fried eggs, and loads of freshly-sliced vegetables. They also make for a perfect afternoon fika, with whipped cream, jam, and fresh berries. As with every biscuit recipe, it is fundamental not to overmix the dough. I usually mix in the butter until rather large chunks are left, then add the buttermilk and mix until JUST combined. This produces very soft and flaky biscuits, exactly as they should be.
Ingredients
- 310 g plain flour
- 2 tbsp baking powder
- 1 tbsp caster sugar
- 1 tsp flaky sea salt
- 120 g salted butter very cold and cubed
- 240 ml cold buttermilk
- whipping cream to brush
Instructions
- Preheat the oven to 220°C / fan 200°C. Line a baking tray with baking paper.
- Make the dough. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the cubed butter and rub it into the flour with your fingertips until the mixture resembles rolled oats.
- Make a well in the centre, and pour in the buttermilk. Gently fold everything together with a spoon or spatula until it just starts to come together. The dough should look rough and slightly crumbly in places.
- Tip the dough onto a floured surface and bring it together using your hands. Pat into a 2cm thick rectangle and do 3 consecutive letter folds, rotating the dough 90 degrees between each turn.
- Cut the biscuits. Roll or pat the dough to 2cm thick, then cut into a 3x6cm biscuits. Gather any scraps, reshape, and cut out more until all the dough is used.
- Bake. Arrange the biscuits close together on the prepared tray, so they support each other as they rise. Brush the tops with whipping cream, and bake for 15–18 minutes or until golden-brown.