Biscuits
These Biscuits deserve to be a regular part of your breakfast. Keep your ingredients cold, get a feel for the dough, and these will become one of the easiest and most delicious baked goods in your repertoire! Here, we used milk soured with a touch of apple cider vinegar, since truly great buttermilk can be pricey and hard to find. Pro tip: you can make a batch of these and freeze them to bake a few at a time later—they come out beautifully from frozen.
Preheat the oven to <temperature>425<unit>°C</unit></temperature>
Add <quantity>550<unit>ml</unit></quantity> of milk and <quantity>2½<unit>tbsp</unit></quantity> of apple cider vinegar to a tall container and mix
Sift <quantity>3¼<unit>cups</unit></quantity> of pastry flour and <quantity>2<unit>cups</unit></quantity> of all-purpose flour into a bowl
Add <quantity>3<unit>tbsp</unit></quantity> of baking powder and <quantity>1<unit>tbsp</unit></quantity> of turbinado sugar
Add <quantity>1<unit>tbsp</unit></quantity> of salt and mix to combine
Grate <quantity>¾<unit>cup</unit></quantity> of cold butter and toss by hand until fully incorporated
Add the milk and vinegar mixture, in two batches, while mixing. Continue mixing until fully incorporated
Dust all-purpose flour on a work surface and place the dough on it. Dust flour over the dough and press it into a <quantity>2<unit>cm</unit></quantity> thick rectangle
Fold the dough onto itself <quantity>3</quantity> times. Press it into a <quantity>4<unit>cm</unit></quantity> thick rectangle
Grease a baking tray with butter
Punch out the dough using a <quantity>5<unit>cm</unit></quantity> round cutter. Place them on the baking sheet
Press the remaining dough into a <quantity>4<unit>cm</unit></quantity> thick rectangle and repeat the cutting process until there’s no dough left
Bake the biscuits for 12-15m until they rise and turn golden brown. The biscuits are ready
Enjoy! These are delicious and perfect for eating over breakfast!
I'm here to answer any questions you have about Biscuits. Try me!