I show you a great technique to make the most tender and flaky biscuits and we talk lamination. These buttermilk biscuits are ideal for dinner, brunch , featuring lemon zest and fresh herbs, they walk the tightrope between sweet and savoury. Get your fried chicken, gravy, poached eggs or jam and cream ready to serve these biscuits the whole family will devour.

FULL RECIPE BELOW :


Ultimate Buttermilk Biscuit

270 gm all purpose flour – 1 ¾ cups
50 gm cake and pastry flour – 1/3 cup
10 gm baking powder – 2 tsp.
2.5 gm baking soda 1/2 tsp.
Grated zest of 1 lemon
4 gm sea salt – ¾ tsp.
15 gm - sugar 1 Tbsp.
120 gm unsalted butter (1/2 cup)
275 ml buttermilk -1 cup + 2 Tbsp. spoons
Freshly chopped dill, thyme or rosemary

Grate butter and freeze while preparing remaining ingredients.

In a medium bowl, sift together the flours, baking powder and baking soda. Stir in the salt, lemon zest, sugar and fresh herbs. Toss to blend.

Add the cold butter and stir with spatula until well blended and butter resembles course meal. Add the cold buttermilk and stir with a rubber spatula until the flour is absorbed. Turn onto lightly floured board. Note- your dough may be softer than what mine looked like in video, just add a handful more flour and gently knead to bring together.

Using a floured rolling pin press down into a rectangle. Cut into 4 squares. Stack each of them on top of each other and gently use rolling pin to press down. Turn over and dust with flour and repeat process. Roll out into a rectangle about ¾ “ thick , dusting with flour as needed.

Preheat oven to 375 D.

Using a biscuit cutter about 2 ¾ “- 7 cm round, cut out 10- 12 circles and arrange on a parchment lined baking sheet. Gather remainder of dough gently to get the final circles. They won’t look at perfect but will still taste great.

Alternatively, you can cut rectangles and cut in half into triangles.

Bake at 375 D convection setting, 19-22 minutes until biscuits are golden brown and puffed. Cool.

Makes 10- 12 biscuits