Buttermilk biscuits

  • 560g plain flour
  • 1 tbsp salt
  • 1 tbsp baking powder
  • 2 tsps bicarbonate of soda
  • 250g vegetable fat, cold, cut into 1.5cm pieces
  • 375ml-500ml buttermilk, plus additional for brushing

Serves: about 8 to 9 biscuits

1) Preheat the oven to 190C/Gas 5.

2) Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands or a stand mixer fixed with a dough hook until the mixture resembles coarse crumbs.

3) Make a well in the center and add 250ml buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.

4) Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 3.5-cm thick and cut with a floured 7.5-cm biscuit cutter. Lay the biscuits on an ungreased baking sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.

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