INGREDIENTS
- 3 C Flour (Spelt or other high-protein)
- 1 TBL sugar
- 2 TBL dried milk
- 1 TBL Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
– Sift together dry ingredients - 1 egg
- 12 TBL COLD butter in tabs
- 1 1/2 C COLD buttermilk
- 2 TBL melted butter for layers
For Drop Biscuits, you can just mix the ingredients and drop them into rustic piles.
STEP BY STEP
- Pulse the butter with half the dry ingredients in a food processor.
- Add the COLD buttermilk and mix briefly using your hands – or better yet a bench scraper – DO NOT OVERMIX or biscuits will be tough.
- Roll flat, fold in thirds and repeat a total of FOUR TIMES – Folding, but not kneading. Brush each layer lightly with butter before folding.
- Your final mat should be about 9×12 inches.
- Cover and let it rest in the fridge for an hour
- Put on floured surface and cut the edges of with a VERY sharp knife.
– If using a circle cutter DO NOT TWIST the cutter. This will crimp the edge and flatten your biscuits, Cutting the edge off also affects how well the biscuit layers can rise and separate. - Cut the remaining mat into squares.
- Put on baking sheet about 1/2 inch apart.
- Brush lightly with melted butter or spray with spray shortening
- Bake at 400° for 18-22 minutes – Turn tray around about halfway between cooking
