Buttermilk biscuits

Ingredients for 1 servings:

• 300 g flour
• 3 tsp, leveled baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 40 g butter, cold
• 200 ml buttermilk
• 8 raisins
• 16 almond sticks
• Milk, for brushing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

fine bunny-shaped rolls for Easter breakfast

Preheat the oven to 190°C and line a baking sheet with parchment paper. Mix the flour, baking powder, baking soda, and salt in a bowl and add the butter in pieces. Knead this into the flour until crumbly. Then add the buttermilk and knead into a dough. It should be a soft, non-sticky dough, which you then knead briefly on a lightly floured surface. Then roll it out to about 2.5 cm thick. I now use a 9 cm oval cutter and cut out 4 pieces, which I then place on the prepared baking sheet, leaving space between them for ears. You can also use a round cutter and then shape the biscuits into egg shapes. Knead the remaining dough together again and gradually cut out 4 more shapes. In my case, the dough is just enough, so I use it all up. Divide these remaining 4 pieces and shape them into bunny ears. Then place one ear on the top right and one on the left of the biscuits on the baking tray and press them down lightly. Using the round end of a toothpick, make two small holes in the dough in a circular motion for the eyes. Stick two raisins into these holes for each face. Then brush the biscuits with a little milk. Now stick four almond slivers into the middle from the top, slightly diagonally. The bunny faces are then baked for about 15-20 minutes. They should be golden brown. Remove from the oven, let stand for a while, and then cool on a wire rack. They taste best fresh. Butter, jam, or honey go very well with them. Of course, you can also bake the biscuits as rolls, using the round cut-out shape. The dough makes four bunny rolls, or eight normal round rolls.