Southern style biscuits
When my dear friend Meike gave me Clair Ptak's Violet Bakery cookbook as a birthday present, this was the first recipe I made, and it has been a firm favourite ever since.
As both a breakfast and a carb fanatic I'm always looking for quick and easy bakes to top with whatever I happen to fancy that morning.
These biscuits are incredibly buttery, yet they are firm enough to be filled as a sandwich. They will keep for a few days, particularly if you reheat them briefly.
- 30 mins
- 350 g plain flour, plus extra for rolling
- 2 tsp baking powder
- 1½ tsp fine salt
- 100 g cold butter, cut into 1 cm cubes
- 325 g buttermilk or plain yoghurt
Preheat the oven to 200C and line a baking tray with parchment. Whisk the dry ingredients together in a bowl.
Use your pastry cutter to cut the butter into the mixture until it is approximately the size of peppercorns.
Stir in the buttermilk until the mix come together in a rough wet and sticky ball.
Place the dough onto a floured surface and press it into a slab of about 3 cm thick, then use a round pastry cutter to cut out 6 biscuits.
Arrange the biscuits on the prepared tray (it's OK if they sit close to each other as this will help them rise) and prick each of them a few times with a fork.
After 15 to 20 minutes in the oven they should be golden brown and ready to eat.