• Kris Riley

Biscuits, not just for breakfast.

Updated: Jan 26

There's just something about buttermilk.


It adds such amazing texture and flavour to a simple biscuit. There's nothing like the aroma of fresh baking in the morning. No need to make a trip to the bakery, a few quick steps and you can be enjoying these for breakfast with some butter and jam, or gravy. Your choice of course.


Buttermilk Biscuits

www.foodathome.ca


Ingredients:


2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

¼ teaspoon baking soda

7 tablespoons unsalted butter, chilled in freezer and cut into thin slices

¾ cup cold buttermilk

2 tablespoons buttermilk for brushing



Instructions:

Preheat oven to 425 degrees F (220 degrees C).

Line a baking sheet with a silicone baking mat or parchment paper.

Whisk flour, baking powder, salt, and baking soda together in a large bowl.

Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.

Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.

Turn dough onto a floured work surface, pat together into a rectangle.Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.


Roll dough on a floured surface to about 1/2 inch thick. Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.


Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.

Brush the tops of biscuits with the 2 tablespoons of buttermilk.


Bake in the preheated oven until browned, about 15 minutes.


#breakfast #morning #recipes #scones

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