Buttermilk Biscuits
Preparation Time 15 min
Cooking Time 20 min
Preparation Time 15 min
Cooking Time 20 min
·
Makes
about 12-14 biscuits
2 2cups (250 g) flour
·
2 1/2 tsp baking
powder
·
1/2 tsp salt
·
5 tbsp (70 g) cold
unsalted butter, cut into small cubes
·
3/4 cup cold
buttermilk
·
3 tbsp honey
·
Optional
·
1 egg
yolk
·
Sesame and flex seeds
Directions
- 1. Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
- 2.In a medium-large bowl, whisk together the flour, baking powder, and salt. Add the butter cubes,and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas. Refrigerate the bowl to chill for 10 minutes.
- 3.Meanwhile, whisk together the buttermilk and honey. Add over the butter/flour mixture and stir until the dry ingredients are moistened. Knead gently about 3-4 times to bring it together.
- Lightly dust with flour the working surface and roll the dough into a 9x5-inch rectangle and about 1/2-inch thick. Fold the dough into thirds like a business letter,using the long sides of the rectangle. Repeat this step, roll the dough into a 9x5-inch rectangle about 1/2-inch thick, and again fold it into thirds like a letter.
- 4. Finally roll the dough out to 3/4-inch thickness. Using a 2 inch round cutter, cut biscuits from the dough (don't twist the cutter, use a straight up and straight down motion).
- 5. Transfer to the prepared baking sheet, leaving about 1 inch of space between them. Beat the egg yolk and brush the biscuits. Sprinkle sesame and flex seeds on top of each.
- Bake for about 11-12 minutes, or until the biscuits have risen and are golden brown on top.
- 6. Transfer the biscuits to a wire rack to cool for a few minutes and serve warm.
