Buttermilk Biscuits Popeye Style
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 grams flour
- 0.5 teaspoon ½ salt
- 1 teaspoon sugar
- 0.5 teaspoon ½ baking powder
- 0.5 teaspoon ½ baking soda
- 150 g butter
- 150 ml buttermilk
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C.
- Mix all dry ingredients in a bowl and then work 100 g of the butter, which is not too soft, into the flour mixture with a pastry cutter. If necessary, a potato masher or fork will do the trick. The dough should not be smooth; after some processing, small pea-sized balls will form. Then stir in the buttermilk. Here, too, care should be taken that the dough is not smooth, this makes the biscuits tough. It shouldn`t get too moist either, so be careful with the buttermilk.
- Then fold the dough several times on a floured work surface like puff pastry. 6-8 times should be enough. Roll out the dough about 2 cm thick, cut out the biscuits with a floured whiskey glass and place on a baking sheet thickly coated with butter. I recommend a light-colored sheet metal here, since a crust of the bottom arises relatively quickly when it is dark. Too quickly for me personally. Melt the remaining butter and coat the biscuits thickly with it.
- Bake for about 12 minutes or until it turns golden brown. Take out and brush again with melted butter.
- Let it soak in and enjoy the biscuits with, for example, fried chicken and cole slaw.
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