Friday, December 5, 2014

Sweet Buttermilk Biscuits


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
Directions:


  1. Preheat the oven to 450 degrees F.
  2. Line a baking tray with parchment paper.
  3. Add the dry ingredients to the food processor with the butter.
  4. Pulse the processor until the dough looks like wet sand.
  5. Add most of the milk and pulse a couple times until you have a wet dough.
  6. Turn the dough out onto a floured counter top.
  7. With your hands, press the dough out until it is around half an inch thick. 
  8. Fold it over on itself and repeat (I fold it 7 times but that's just cause I like the number 7).
  9. It will pretty much double in height in the oven so pat it down to half of the final height you want.
  10. 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)
  11. Repeat the process with the scraps but try not to work the dough too much.
  12. Top with sugar and cinnamon.
  13. 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).
  14. Try not to burn your mouth as you start stuffing them in.  

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