Introduction
TBH; we were never big biscuit gals. Then our chef; Zarah; entered our lives and everything changed (...or at least our proclivity for biscuit-eating). This recipe requires a bit of work and dough-folding finesse; but it's more than worth it (not least for the way it will make your kitchen smell as they bake).Notes: You'll need a rolling pin (pro tip: use a wine bottle if you don't have one!); two bench scrapers (you can make these without them; using spatulas; but it's way easier with them); along with a digital scale. You'll also want to bake these from frozen; so plan accordingly!
Ingredients
- 500 grams AP flour
- 158 grams spelt flour
- 50 grams buckwheat flour
- 30 grams baking powder
- 12 grams cane sugar
- 10 grams kosher salt
- 455 grams butter, cold and cubed
- 400 grams buttermilk
- 125 grams plain yogurt
Instructions
In a medium bowl; whisk the flours; sugar; baking soda and salt. Add the butter to the dry ingredients and toss with your hands; making sure each cube is coated in flour. Tip the butter and flour mixture onto a clean; dry surface. Using a rolling pin; roll the butter into the flour. Continue gathering the mixture and re-rolling until the butter is smooshed into tiny thin sheets.Spread the flour/butter mixture onto your work surface; creating a well in the middle. Pour over the buttermilk and yogurt. Use two bench scrapers to incorporate. You're looking for a super shaggy texture. It might seem dry at first; but it will come together; so keep at it. Roll out the dough into a large thin rectangle; and fold over envelope-style. Repeat this process (rolling and folding) 4 times. After the final envelope fold; roll the dough out into a 7" x 5" rectangle about 1” high. Trim the edges so you have a 6" x 4" rectangle. Chill in the freezer for 10 minutes (this makes it easier to get a clean cut when you’re portioning them). Cut the dough into 2" x 3" rectangles and freeze. When you’re ready to bake; preheat your oven to 350F and line a baking sheet with parchment paper. Brush the biscuits with heavy cream and sprinkle with demerara sugar. Bake for 30-35 minutes; rotating halfway through; until golden brown.
