Mexican recipes
Breakfast biscuits
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45 min
Serves 4
General
Ingredients
- 2 cup plain flour 480 ml plain flour
- 1 tbsp baking powder 15 ml baking powder
- 1 tsp sugar (add more to taste) 4.9 ml sugar (add more to taste)
- 1/2 tsp salt 2.5 ml salt
- 1 stick cold butter (about 8 tablespoons) 1 stick cold butter (about 8 tablespoons)
- 3/4 cup cream or buttermilk 180 ml cream or buttermilk
Method
Preheat oven to 450 degrees F.
In a bowl mix the flour, baking powder, sugar and salt. Add the butter, about a tablespoon at a time, working it into the flour mixture using your fingers, until you have used all the butter and the flour mixture is crumbled.
Add the buttermilk or cream and mix well until the flour mixture is loose and sticky. Empty dough onto a well floured working surface and knead with your hands for one or two minutes, until the dough is smooth and no longer wet (use more flour i needed).
Shape the dough into a ball and start hitting it with a rolling pin a few times, then folding it in half and repeat. Keep doing this for two to three minutes.
Shape the dough into a rectangle (the dimensions are not important) and roll it out to about 1/4 of an inch thick Fold in in half and using a round cutter, cut out the biscuits. Reuse and remaining dough but shaping it into a rectangle again, rolling it out and folding it and cutting more biscuits. If you have followed the directions carefully, you should have made 10 to 12 biscuits.
Place the biscuits on a greased baking sheet close together (this will prevent them from rising out), and bake for 15 minutes or until the tops are golden brown.
In a bowl mix the flour, baking powder, sugar and salt. Add the butter, about a tablespoon at a time, working it into the flour mixture using your fingers, until you have used all the butter and the flour mixture is crumbled.
Add the buttermilk or cream and mix well until the flour mixture is loose and sticky. Empty dough onto a well floured working surface and knead with your hands for one or two minutes, until the dough is smooth and no longer wet (use more flour i needed).
Shape the dough into a ball and start hitting it with a rolling pin a few times, then folding it in half and repeat. Keep doing this for two to three minutes.
Shape the dough into a rectangle (the dimensions are not important) and roll it out to about 1/4 of an inch thick Fold in in half and using a round cutter, cut out the biscuits. Reuse and remaining dough but shaping it into a rectangle again, rolling it out and folding it and cutting more biscuits. If you have followed the directions carefully, you should have made 10 to 12 biscuits.
Place the biscuits on a greased baking sheet close together (this will prevent them from rising out), and bake for 15 minutes or until the tops are golden brown.
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