The recipe kind of looks a bit finicky, with the frozen butter etc, like I used to make things finicky with my crust before my current method. But I'll try it as described, first. Instructions in the video if I need it.
3/4 cup/170 grams cold unsalted butter
3⅓ cups/425 grams all-purpose flour, plus more for rolling
1 tbsp baking powder
2½ teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt. 1¼ cups/300 grams cold buttermilk
1 egg (for brushing on top before placing them into the oven)
Top with sea salt before baking (optional)
- Bake at 375F for 35 mins. I adapted this recipe from a recipe shared by Eric Kim at NYT cooking. The original recipe included sugar (which I removed because I wanted a savory version) and I put in that you need to brush your biscuits with a beaten egg to get that crispy crust.
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