I slightly modified my biscuit recipe to make more of a cakey biscuit that is perfect to pair with jams and preserves and scarf down with a cup of tea.
Ingredients:
- 1 3/4 cup flour
- 1 tbsp baking powder
- 1 tsp salt
- 2tbsp white sugar
- 1 tsp cinnamon (extra to top)
- 1 tsp brown sugar (extra to top)
- 6 tbsp unsalted butter (cold and cubed)
- 3/4 to 1 cup buttermilk
- Preheat the oven to 450 degrees F.
- Line a baking tray with parchment paper.
- Add the dry ingredients to the food processor with the butter.
- Pulse the processor until the dough looks like wet sand.
- Add most of the milk and pulse a couple times until you have a wet dough.
- Turn the dough out onto a floured counter top.
- With your hands, press the dough out until it is around half an inch thick.
- Fold it over on itself and repeat (I fold it 7 times but that's just cause I like the number 7).
- It will pretty much double in height in the oven so pat it down to half of the final height you want.
- Cut it into rounds using a cookie/dough cutter or a drinking glass (If you have nothing round I guess you could make square ones)
- Repeat the process with the scraps but try not to work the dough too much.
- Top with sugar and cinnamon.
- Bake the biscuits for around ten minutes (try to keep an eye on the bottoms because they cook pretty quick, I ended up broiling them for a minute to get the tops golden).
- Try not to burn your mouth as you start stuffing them in.
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