Chef Mik's Semi Mini Buttermilk Biscuits

Here in the States biscuits are either served on their own, alongside a meal such as a BBQ, a picnic, biscuits and gravy which is very popular in the south, which is made by making a "country gravy" using sausage drippings thickened with flour and finished with milk, then you serve it over the biscuits that soak up the sauce, you can substitute bacon dripping for the sausage and then serve the dish with sausage and/or bacon and eggs however you like it, that said enjoy at your own risk it’s a sure fire recipe for heart failure or at the very least a guilty conscious, as for me well, if I want it with something added I like to go with a little chipped bacon and/or chopped up jalapeño in the batter instead, as one might when baking corn bread, somehow this way I just sleep better at night…

I am using an egg wash for color as biscuits tend to be rather bland looking otherwise

Shopping List

Butter

Butter milk

Unbleached self rising flour, or AP flour

Baking powder (if using AP flour)

Baking soda

Sugar

Sea salt (if using AP flour)

Egg’s

My Mad Method

Combine 5 dl low protien flour (sifted), 1 TBS baking powder, 1/4 ts baking soda, 1 ts kosher or sea salt, 1/2 - 1 TBS sugar, and 3 TBS butter (cold) pulse just enough to break up the butter into the flour mix

Add 2 dl buttermilk

Mix quickly together, being careful not to over work the dough

Dust work surface with flour and fold out the dough onto it, dust the dough as well then gently flatten it out using your hands, until it is about 1 cm thick

Using a rolling pin will overwork the dough, don't over work the dough

Prepare a little egg wash and set aside

Optional

Cut out biscuits from the dough, arrange on a sheet pan covered with lightly greased parchment paper brush with egg wash if using any, bake for about 10 minutes in a 225c preheated oven, when they have risen and are golden brown remove from oven and cool on a wire wrack

Ready to serve!