Buttermilk Biscuits (for your soup)
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
18
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 190°C and line two large flat baking trays with parchment.
Stir the flour, bread soda, salt and nutmeg together. Rub in the cold butter until the mixture looks like rough breadcrumbs.
Mix the sugar, buttermilk and parmesan and combine this with the dry ingredients to form a dough.
Turn it out onto a floured surface and pat it down to about a half an inch in thickness, the batter will be soft. Cut out your biscuits and place them on the prepared tray. Brush the top of each one with the egg yolk. Bake for about 15 to 18 minutes until golden and baked through.
Ingredients
180g self-raising flour
¼ tsp bread soda sieved
¼ tsp fine sea salt
½ tsp ground nutmeg
50g cold butter, cubed
2 tsp golden caster sugar
150mls buttermilk
25g Parmesan cheese, finely grated
1 egg yolk
Method
Preheat your oven to 190°C and line two large flat baking trays with parchment.
Stir the flour, bread soda, salt and nutmeg together. Rub in the cold butter until the mixture looks like rough breadcrumbs.
Mix the sugar, buttermilk and parmesan and combine this with the dry ingredients to form a dough.
Turn it out onto a floured surface and pat it down to about a half an inch in thickness, the batter will be soft. Cut out your biscuits and place them on the prepared tray. Brush the top of each one with the egg yolk. Bake for about 15 to 18 minutes until golden and baked through.
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