Breakfast Biscuits

OU812

These are one of my favourite things to have when in the US in both fast food places [McDonalds do an awesome version of their sausage egg muffin with a biscuit instead] & when staying with friends.

I "had a hankering yesterday so I whipped up a batch so that I could have some for breakfast, kept the raw dough for a few of them chilled for this morning & then froze the rest to throw on whenever.

I didn't have any buttermilk so faked it with regular milk soured with lemon juice & I added a pinch of baking powder as I was coming to the end of my self raising & wanted to give it a little boost.

Another great tip I was given [by an american friend] was to freeze the butter [we always have a frozen block] and grate it into the flour as you get a much more even distribution & very little warming by hands. And keep chilling as you go.

These are great for breakfast, or any time & make a great side dish.

Ingredients
1/2 cup cold butter
2 1/4 cups self-rising flour
1 1/4 cups buttermilk

Additional
Self-rising flour for dusting
2 tablespoons melted butter

Preparation
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased pan. (Dough rounds should touch.)

4. Bake at 225° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

The Hill Billy

Thanks for the recipe. Moved to Cakes & Bakes.

tHB