Light and fluffy traditional buttermilk tea biscuits! I woke up today craving one topped with butter and jam. So I got baking bright and early. These are a wonderful way to start off the morning.The biscuits have incredible rise and are layered with flaky, buttery goodness. Plus the recipe is so simple there really is no excuse not to make them part of your weekly baking regimen.
RECIPE:
WHAT YOU NEED
2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/4 tablespoons baking powder
3/4 teaspoon salt
cold butter (1/2 a cup or 1 stick of butter) *grated.
1 cup of buttermilk
* The butter must be very cold. Grate it against the wide side of your grater
MAKE IT
PREHEAT oven to 400F
LINE one baking sheet with parchment paper
WHISK together first 4 ingredients
ADD grated butter, combining with a fork. Dough should resemble coarse crumbs.
ADD buttermilk and stir until dough comes together in a shaggy mess - hey, no other way to describe it!
LIGHTLY flour work surface
MOVE dough onto work surface and pat into a square about 1 inch thick
FOLD dough in half
PAT dough gently down into 1 inch thick square
WITH floured biscuit cutter or drinking glass, cut out circles. This recipe made 7 large biscuits for me.
PLACE biscuits on parchment lined baking sheet
MAKE a small indentation in the top of each biscuit. This will prevent them from flopping over when they rise during the baking process
BAKE for 15-18 minutes. Mine were perfect at 16 minutes on the dot !
REMOVE immediately from baking sheet and allow to cool on rack slightly
Top with butter, jam, lemon curd, clotted cream... the list goes on and on.
