Recipes
American-style biscuits
Ingredients
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250g plain flour
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1 tbsp baking powder
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½ tsp bicarbonate of soda
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½ tsp fine salt (sea salt flakes, crushed)
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60g unsalted butter, cold and cubed
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120ml buttermilk (or 60g natural yoghurt + 60ml whole milk, mixed)
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Extra flour for dusting
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20g melted butter (for brushing, optional)
Method
Preheat the oven: Heat to 200°C (fan 180°C / gas mark 6). Line a baking tray with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
Mix butter: Add the cold, cubed butter into the mixture. It should be sticky and wet.
Add buttermilk: Pour in the buttermilk (or yoghurt + milk mix). Stir lightly with a spoon until it just comes together. It will look wet — don’t beat smooth or it will become tough and chewy.
Turn and fold (laminate): Tip the dough onto a lightly floured surface. With floured hands or a scraper: pat it into a rectangle, fold in half like a book, turn 90° and fold again. Repeat 2–3 times to build layers.
Shape and cut: Pat dough to 2–3 cm thick. Cut into rounds with a cutter (or slice into squares). Place on the tray — close together for softer sides, spaced apart for crispier edges.
Bake: Bake at 200°C for 12–15 minutes, until well risen and golden brown.
Finish: While still warm, brush tops with melted butter or brown butter for extra flavour.
To serve
Best eaten warm, split open and spread with butter. Perfect alongside soups, stews, or chilli
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