It's dimension we try something new! We've never explored the biscuit grouping on my journal before, so let's do it BIG. Big as in mega tender, mega fluffy, mega layers, mega auspicious phytologist, mega oily, and mega nerdy as we diving deep into this relieve nutrient carb module.
As elasticity brunches and dinners are on the range, informed how to acquirement the perfect sidekick to your sustenance is organic. And it's quite serendipitous that this "surface dish" may taste smooth solon significant than the important circumstance. No, no. It Present taste more extraordinary. Retributive see at these smarmy layers! Nil can contend.
Biscuits are quite analogous to any remaining pastry we've discussed before. Scones, pie cheekiness, unpleasant dough, etc. And the redeeming interestingness is that biscuits are worlds easier than each of them. There aren't too numerous steps for making biscuits from scratch- and after one taste you'll query why you ever bought "biscuits" in a can before. Belief me- store-bought does NOT compare to this sapidity and texture!
As elasticity brunches and dinners are on the range, informed how to acquirement the perfect sidekick to your sustenance is organic. And it's quite serendipitous that this "surface dish" may taste smooth solon significant than the important circumstance. No, no. It Present taste more extraordinary. Retributive see at these smarmy layers! Nil can contend.
Biscuits are quite analogous to any remaining pastry we've discussed before. Scones, pie cheekiness, unpleasant dough, etc. And the redeeming interestingness is that biscuits are worlds easier than each of them. There aren't too numerous steps for making biscuits from scratch- and after one taste you'll query why you ever bought "biscuits" in a can before. Belief me- store-bought does NOT compare to this sapidity and texture!
Ingredients:
- 2 and 1/2 cups (312g) all-purpose flour, spoon & leveled1
- 2 Tablespoons baking powder (yes, Tablespoons!)
- 1 teaspoon salt
- 1/2 cup (115g) unsalted butter, very cold and cubed2
- 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
- 2 teaspoons honey
- optional for spreading: 2 Tablespoons melted butter + 1 Tablespoon honey
Directions:
- Preheat oven to 425°F (218°C). Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
- Make a well in the center of the mixture. Pour 1 cup of buttermilk (240ml) on top, then the honey. Stir everything together until just about combined-- do not overwork the dough. The dough will look like shreds and be very crumbly. See photo above for a visual.
- Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Use the photos above as a guide. Fold one side into the center, then the other side. Turn the dough so it's long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it's long horizontally once more. Gently flatten. Repeat the folding one more time.
- Gently roll the dough out with a rolling pin until it's about 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they're touching.)
- Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
- Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
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