A simple biscuit recipe that makes perfect tea biscuits that are a nice accompaniment to soups as well enjoyable with a little jam and of course some tea.
Buttermilk Tea Biscuits
Ingredients Makes: 12 biscuits
1 cup spelt flour
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/3 cup unsalted butter, chilled and cut into thin slices
3/4 cup cold buttermilk
2 tbsp buttermilk for brushing
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or lightly grease with coconut oil and dust with a little flour.
Whisk flours, baking powder, baking soda and sea salt together in a large bowl.
Cut butter into flour mixture with a pastry blender or by hand until the mixture resembles coarse crumbs, will require a few minutes of blending the butter into the flour.
Make a well in the center of butter and flour mixture. Pour in the buttermilk and stir until just combined.
Turn dough onto a floured work surface and then pat together into a rectangle. Fold the rectangle into thirds. Turn the dough a half turn and then flatten back into a rectangle. Fold the dough into thirds again and then flatten down again. Repeat once more, folding and pressing the dough for a total of three times.
Roll dough on a floured surface to about 1/2 inch thick.
Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter or by using the rim of a small glass.
Transfer biscuits to the prepared baking sheet. Make an indentation on the top of the biscuits if desired. Brush the tops of the biscuits with 2 tablespoons of buttermilk.
Bake in the preheated oven until browned, about 15 minutes.
Recipe shared by: J. Marshall
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