Make these flaky, buttery biscuits from Mildred's Temple Kitchen for your next baking project! The perfect addition to a weekend brunch spread, enjoy these biscuits with your favourite jam or clotted cream.
Oh, and a note directly from Mildred's themselves. Tip: Is it just little ol’ you for brunch and you can’t eat all 12 biscuits? Place the unbaked biscuits on a parchment paper-lined baking sheet and pop into the freezer. When they’re frozen through, transfer them to a freezer bag or tightly sealed container. As the craving strikes, take some out of the freezer, place on a tray and defrost completely in the refrigerator before baking.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @mildredstemplekitchen!
Method
Buttermilk Biscuits 6 Steps
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Step 1
Preheat the oven to 400 degrees Fahrenheit.
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Step 2
Wake up your yeast by dissolving it in the warm water. Once it’s foamy, in about 5 minutes, it’s ready to use.
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Step 3
Sift the flour, baking powder, baking soda, sugar and salt into a separate bowl. Using a coarse cheese grater, grate the cold butter into the dry ingredients and combine with your fingertips until the texture is crumbly.
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Step 4
Add the buttermilk and the yeast mixture, and mix all the ingredients together until the dough forms a ball.
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Step 5
Turn the dough out onto a lightly floured surface and knead gently until smooth, about 2 minutes. Roll the dough out to a 1″ (2.5cm) thickness. Dust a sharp knife with some flour and cut the biscuits into 2″ (5cm) squares.
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Step 6
To bake, place the biscuits 2″ (5cm) apart on a parchment paper-lined baking skeet. Brush the tops with melted butter. Bake on the top rack of the oven for 15 to 18 minutes until puffed and lightly golden.
Tags:
Toronto Recipes
Cooking At Home
Buttermilk Biscuits
Mildred's Temple Kitchen
