Photo | Abby Wiseman
Recipe | Buttermilk Biscuits From Flourist
The good people at Flourist shared this recipe for perfectly flakey buttermilk biscuits.
Yields 9 – 12 biscuits
4.5 cups (615 g) Flourist Sifted Red Spring Wheat Flour
3 tsp baking powder
2 tsp kosher salt
1/4 tsp baking soda
1 1/4 cup (284 g) butter, cold and cubed 1/2″
1 1/4 cup (300 g) buttermilk, cold
Combine Flourist Sifted Red Spring Wheat Flour, baking powder, salt and baking soda in a food processor, and pulse until mixed. Add chilled butter and pulse a few times until butter is about the size of a pea. Transfer to a large metal bowl and gradually drizzle in the buttermilk, tossing together with a fork until a shaggy dough forms.
Turn the dough out onto a clean and lightly floured work surface and pat into a 1″ thick square. Cut the dough into 4 sections using a bench scraper or knife and stack the sections on top of each other, this helps to create flaky layers. Press down gently to flatten.
Roll dough into a 1″ thick rectangle, keeping edges as straight as possible (can trim if necessary). Cut into squares, this makes 9-12 biscuits depending on size. Place on a parchment lined baking sheet and freeze for 10 minutes.
To create an egg wash, lightly whip up the egg white with 15ml water with a fork. Using a pastry brush, brush the tops with egg wash and place in oven. Bake for 20-25 minutes until deeply golden brown.
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