Buttermilk Biscuits
These delicious, buttery biscuits are quick and easy enough to be seriously dangerous! I will admit that I actually searched out some North American biscuit recipes for guidance here. The Tyrian recipes were... somewhat lacking in details and being that I don't have a great deal of experience with the making of buttermilk biscuits, I felt it best to seek out a more detailed recipe. I followed the recipe exactly. Including the addition of sugar. This is not a common element in Tyrian biscuits, but I must say I enjoy the subtle sweetness that the small pinch of sugar adds to the mix.
Buttermilk Biscuits
2 1/2 c. flour
2 Tbsp. baking powder
1 tsp. salt
1 tsp. sugar (optional)
1/2 c. butter, chilled
1 c. buttermilk
Combine flour, baking powder, salt, and sugar. Cut in butter until pea-sized chunks form. Pour in buttermilk. Stir with fork until buttermilk is just barely incorporated. Dough will be loose, shaggy, lumpy, and may be slightly wet on the surface.
Turn dough out onto a floured surface and roll out ~1" thick. Carefully fold dough in half. It may tear or crumble. This is fine. Just get as close an approximation of folded in half as you can. Roll out to 1" thickness again. Repeat folding and rolling procedure five more times. Around the second or third repeat dough should start becoming more cohesive and workable and less like trying to roll out a pile of gooey crumbs.
Flour the edge of a drinking glass and use it to cut out circles of dough. Do not twist the glass, just press it straight down.
Place the discs of dough on a greased baking sheet and bake at 425F for 10-15 minutes. (I found 12 minutes to be just about perfect!)
The favoured way to enjoy these biscuits in Tyria is with macerated strawberries and whipped cream. That said, I tried one fresh out of the oven with some warm, home-made chicken gravy and cannot recommend this combination highly enough!
Buttermilk Biscuits
2 1/2 c. flour
2 Tbsp. baking powder
1 tsp. salt
1 tsp. sugar (optional)
1/2 c. butter, chilled
1 c. buttermilk
Combine flour, baking powder, salt, and sugar. Cut in butter until pea-sized chunks form. Pour in buttermilk. Stir with fork until buttermilk is just barely incorporated. Dough will be loose, shaggy, lumpy, and may be slightly wet on the surface.
Turn dough out onto a floured surface and roll out ~1" thick. Carefully fold dough in half. It may tear or crumble. This is fine. Just get as close an approximation of folded in half as you can. Roll out to 1" thickness again. Repeat folding and rolling procedure five more times. Around the second or third repeat dough should start becoming more cohesive and workable and less like trying to roll out a pile of gooey crumbs.
Flour the edge of a drinking glass and use it to cut out circles of dough. Do not twist the glass, just press it straight down.
Place the discs of dough on a greased baking sheet and bake at 425F for 10-15 minutes. (I found 12 minutes to be just about perfect!)
The favoured way to enjoy these biscuits in Tyria is with macerated strawberries and whipped cream. That said, I tried one fresh out of the oven with some warm, home-made chicken gravy and cannot recommend this combination highly enough!
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