Ingredients
150 g all-purpose flour
1 Tbsp baking powder
1/8 tsp baking soda
1 tsp sugar
1/4 tsp salt
60 g unsalted butter
240 ml buttermilk (see notes above for substitutions)
Method
Sources
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Recipe1M+
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
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preheat oven to 220c/425f mix the flours, baking powder, baking soda, sugar and salt in a bowl. cut butter into little cubes and add to the flour. use your hands or a pastry cutter to cut/crumble the butter into the flour until it forms pea size pieces. gradually pour in the buttermilk (or buttermilk substitute) and roughly mix in until the dough is just wet. on a floured surface fold/knead the dough 4-6 times until it just comes together (you want to avoid over kneading to keep the best biscuity texture). press the dough out into a flat piece about 2 cm (3/4 in) thick (you can use a rolling pin too) dust a biscuit cutter or round cookie cutter with flour and cut out 8-10 biscuits. (dust the cutter with flour each time). if you don't have a cutter, use a knife to cut round shapes (or even just square if you're feeling lazy :) form any leftover dough into a biscuit with your hands. arrange the biscuits on a lined baking sheet. bake for 15-17 minutes until golden brown. brush with a little melted butter and enjoy!