Served with savory soups or sweets, these biscuits are an instant lunch or dinner classic.
___________________________________________________________________________________________________________________________
From soups and casseroles, to pastas and salads - these buttery biscuits are the perfect accompaniment to any meal. Dress them up with cheddar and fresh herbs, or serve simply with butter or jam. Delicious!
ingredients
2 c. – flour
1 ½ t. – baking powder
½ t. – salt
½ t. – sugar
½ c. – cold grated salted butter
1 c. buttermilk
method:
In a bowl, add the flour, baking powder, salt and sugar – mix well. Add the grated butter and gently mix to
incorporate. Stir in the buttermilk and gently work into a ball. Separate into 2 balls and form them into disks
that are about 1 inch thick, arrange this on a parchment lined baking sheet. Cut each disk into 6 wedges,
leaving them in a tight circle. Place them in the Convection Steam Oven on rack #2, choose the convection
humid mode and set the temperature to 350º. No need to pre-heat. Bake for 20 to 25 minutes or until they
are fluffy and golden brown.
~ Submitted by Bradlee's Corporate Chef Chris Halpin - Calgary Showroom ~