My local American style bakery make these biscuits which I love . I’ve been trying to replicate them for ages, still not the same but nearly as good ! I think I might have to break into their kitchen and stand over the chef !!!
These buttery gems are a lovely alternative to scones . There more biscuity in texture and much lighter. There’s a good bit of butter in them but oh so worth it, the positive is there’s very little sugar!
Delicious for breakfast or with a cup of tea for lucky visitors.
14 oz plain flour, sifted.
2 tsp baking powder .
1/4 tsp bread soda.
2 tsp caster sugar.
1 tsp salt .
8 oz very cold butter( freeze in cubes for a few mins )
250Ml buttermilk .
Pre heat oven to 200oc.
Place all ingredients in a food processor , I find this is the easiest way to mix in the hard butter ! Add very cold butter and blitz until coarse breadcrumbs. Pour into a mixing bowl and add buttermilk gradually , you may not need all of it , bring dough together with your hands. You don’t want a wet sticky dough it should be firm to touch .
Place dough on a lightly floured work surface , roll into a square shape about 1″ thick . With a sharp knife cut into four equal pieces . Layer each piece on top of each other then roll out to about 2″in thickness . Trim the edge to give a clean cut border then Portion into neat squares or rectangles and brush with a little melted butter. Place in fridge to cool for about 10 mins , then bake in pre heated oven for about 8-10 mins until risen and golden brown .