I like to make these tasty biscuits fairly small by using a 2-inch (5 cm) cutter. When they’re smaller, I don’t feel guilty about having two or three of them! When the dough is ready to transfer to the work surface it will be fairly moist. Don’t panic and add more flour on the floured surface and shaped with your floured hands, the dough will attain the perfect consistency. Serve with the soup, stew and baked bean recipes in this book.
- Yield: 24 biscuits
- Preparation Time: 20 Minutes
- Cooking Time: 14 Minutes
- 2 cups (500 ml) all-purpose flour
- 2 tsp (10 ml) baking powder
- ½ tsp (2 ml) baking soda
- ¼ tsp (1 ml) salt
- ¼ cup (60 ml) cold butter, cut into small cubes
- 1 cup (250 ml) buttermilk
- 1 large egg, beaten
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the flour, baking powder, baking soda and salt in a bowl and whisk to combine. With your fingers, 2 forks or a pastry cutter, work the butter into the flour mixture until thoroughly distributed.
- Gently mix in the buttermilk until a loose dough forms, then turn it onto a floured surface. With floured hands, shape the dough into a ball, then flatten it into a 1-inch (2.5 cm) thick disk. Cut the dough into 2-inch (5 cm) rounds and place them on the baking sheet. (Gather up the scraps of dough, and press and cut into biscuits as well.) Brush the top of each biscuit lightly with beaten egg. Bake in the middle of the oven for 12 to 14 minutes, or until puffed and golden.