The end of term is here, and with it comes a heavy workload and bone-chilling weather. To get through this last leg of the semester, I like to cook things that remind me of home. One of my favourites is buttermilk biscuits. Similar to scones, these fluffy, buttery bread rolls are a staple in Southern American cooking. They are very simple to prepare, and will make your house smell like a bakery. When cooking these, It is important to use chilled ingredients, and to keep the width of the biscuits thick, as the layers will help them to rise.
Makes approx. 12
1lb 2 oz. all purpose flour
4 tbsp. baking powder
1 ¼ tsp. kosher salt
8 oz. cold butter chopped into small cubes
1 ½ cup butter milk
egg wash (1 whisked egg with a dash of water)
Preheat oven to 190ºC.
Sift the flour, baking powder and salt into a chilled bowl. Add the cold butter and incorporate until the pieces of butter are the pea-sized. Add the buttermilk to the dry ingredients, and mix until the dough barely holds together. Do not overwork, or they will become tough.
Transfer the dough to a lightly floured work surface. Roll into a 1-inch thick square. Using a floured biscuit cutter or a small wine glass, cut out as many biscuits as you can, without twisting. Arrange the biscuits on a cookie sheet, making sure they touch.
Roll the scraps into another 1 inch square, and repeat.
Brush the tops of the biscuits with the egg wash and bake until golden-brown, approximately 20 minutes. Serve warm.