Buttermilk biscuits
I discovered biscuits when I first came to Canada, I was just starting a new job when I got asked to make biscuits, which for the french speaker that I am made me think about some kind of sweet cookies… Plus, the recipe was a mix of grams, oz, lbs… I was completely lost!
I fell in love with them as soon as they came out of the oven, warm, buttery, soft… And so versatile too. You can add any herbs or spices you like. You can also egg wash the biscuits for a nicer finish.
They are perfect for breakfast with a sunny side egg on top, some cheese, arugula… Canada definitely made me enjoy a savory breakfast!
Buttermilk biscuits
Ingredients
- 2 cups AP flour 300 g
- 1 tsp salt 5 g
- 1 tbsp sugar 15 g
- 0.625 oz baking powder
- 3.5 oz butter
- 1 cup buttermilk 225 ml
Preheat the oven at 375°F.
In a mixing bowl, mix together the flour, salt, sugar and baking powder.
Add the cold butter in pieces, mix for a couple of minutes with the paddle (or sand with your hands) until you have pieces of butter the size of a pea.
Add the buttermilk and mix slightly so that if forms a dough.
Transfer the dough on a floured surface, if it’s sticky, add some flour on top before rolling it to about 1 inch height. Always make sure that it doesn’t stick to the counter by feeling the dough with your hands, if so, add some more flour.
Flour a 3 inches cutter before cutting each biscuits and put them on a baking sheet lined with parchment paper.
Press the leftover dough pieces together without working it too much and cut the last biscuits. They usually don’t look as good as the first ones but they still taste delicious!
Bake at 375°F for about 15 to 20 minutes, turning the tray halfway through baking time.
