| Ingredient | Method |
120g all-purpose flour 35g sugar 7g baking powder 1/2 tsp salt 45g butter, cut into cubes and cold (with a low water content, I used Farmcows brand) 70ml soya milk | 1. In a large bowl, mix the flour, sugar, baking powder, and salt. 2. Add butter to flour mixture and toss until fully coated. Working quickly and using your fingers, rub butter into flour until butter forms pea sized pieces. Chill for 30 minutes. 3. Add the cold buttermilk all at once until just combined and form into a ball. The dough should look somewhat dry and shaggy. 4. Roll dough onto a lightly floured surface, into a 6x9-inch rectangle. Cut the rectangle into thirds. 5. Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again. 6. Using a 1.5" inch biscuit cutter, cut 11 (maybe 12) biscuits and place them on a baking tray. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your warm hands. If any of the edges kind of stick down, stretch them before baking to help make sure they will grow tall and flaky. 7. Bake at 200C for 15 minutes or until golden brown on top and bottom. 8. Add a smear of butter and a dollop of jam and best enjoyed warm and crisp from the oven *Note: Store any leftovers in a zip-top bag for 3 or 4 days. May re-heat for the leftover biscuits, one at a time, in the microwave for 10 to 12 seconds. |
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