Buttermilk Biscuits Popeye Style

Ingredients for 6 servings:

• 300 g flour
• ½ tsp salt
• 1 tsp sugar
• ½ tsp baking powder
• ½ tsp baking soda
• 150 g butter
• 150 ml buttermilk

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

small buttermilk biscuits, not sweet

Preheat the oven to 220°C. Combine all dry ingredients in a bowl and then work 100g of the butter (not too soft) into the flour mixture using a pastry cutter. In a pinch, a potato masher or a fork will also do. The dough shouldn’t be smooth; after a bit of working, small pea-sized balls will form. Then stir in the buttermilk. Here, too, care should be taken not to make the dough too smooth, as this will make the biscuits tough. It shouldn’t be too moist either, so be careful with the buttermilk. Then, on a floured work surface, fold the dough several times like puff pastry. 6-8 folds should be sufficient. Roll out the dough to about 2cm thick, cut out the biscuits with a floured whiskey glass, and place them on a baking sheet thickly greased with butter. I recommend using a light-colored baking sheet, as dark baking sheets develop a crust relatively quickly. Too quickly for me, personally. Melt the remaining butter and brush it thickly over the biscuits. Bake for about 12 minutes, or until golden brown. Remove from the oven and brush again with melted butter. Let it soak in, then enjoy the biscuits with, for example, fried chicken and coleslaw.