ingredients
2.5 cups of white lily flour
1 cup buttermilk
1/2 stick of butter (125g)
2 teaspoon salt
before starting, put everything in the freezer:
– grater (for butter)
– cookie cutter
– mixing bowl
– spatula
– mat (if you have one)
– rolling pin
– butter
instructions
- grate the butter into strips/pea size in mixing bowl, try not to melt it
- incorporate butter into flour without melting it (as much as possible)
- use hands/spatula to break it up, the mixture should be like powder
- make a well & pour in the buttermilk, stir lightly a few times
- dust the mat/work bench with flour, pour mixture onto mat/work bench
- roll out into a flat piece & fold it (like croissant) – roll, fold & press
- continuously roll out & press – more layers, if mixture is still sticky, flour it every time before folding
- flour the cookie cutter & cut the dough
- place pieces in the pan, touching each other lightly side by side
*sside, heat some butter in pan
- glaze the top of every piece lightly with butter, do not put so much butter that it drips on the side (if the side has butter it will not rise)
- bake at 235C (450F) for 10 minutes or until top is light brown
- after taking out of oven, put on rack & brush the biscuit with butter
other references/substitutes
300g/2.5 cups of white lily flour substitute (mixture of):
farina 00 tipo flour
175g cake flour 125g
9g baking powder
1.5g baking soda
OR
substitute with 300g/2.5cups of self rising flour (not as great but will still work)
making buttermilk (if not possible to buy outside):
1 cup of milk 1 tablespoon of lemon juice Let sit in room temperature for 10-15 minutes, the milk should have thickened
stir & put in fridge
*buttermilk is basically thickened milk