These are delicious tangy and light biscuits, that take to a wide range of uses. They make for a wonderfull accompaniment to breakfast or as a meal on their own
- Prep Time :
20 min - Cook Time :
25 min - Ready Time :
45 min
Servings
Ingredients
- 4 23s Self Rising Flour 500 g
- 2 teaspoons Sugar
- .5 teaspoon Salt
- .5 pound Butter 2 sticks
- 2 23s Buttermilk
Directions
Preheat oven to 425
Combine Flour, Sugar and Salt in mixer or bowl.
Cut butter into flour mixture, we are looking for the largest pieces to be about the size of a dried pea.
Mix buttermilk into flour and butter mixture, use a quick but light touch to incorporate the buttermilk into the flour, we are not looking for an even mix, just enough so that there is not much loose flour left, 3 to 4 strokes with a spatula, or about 3 seconds in the stand mixer will do the trick.
Turn the dough out onto a half sheet or quarter sheet with a non stick pad or parchment paper lining. Pat the dough into a even 3/4 inch thickness and use a pastry cutter to cut down all the way through the dough making a grid 3 by 4or 2 by 3 depending on the size of the biscuits you want.
OR use a #3 scoop to lay out the biscuits on a half sheet spaced about 3/4 of an inch apart.
Bake for approximately 15 to 25 minutes, if using a home convection oven, turn convection on after about 5 to 10 minutes.
Remove biscuits to cooling rack, serve and enjoy!
