I hope you're hungry. Masarap with soup or even for breakfast with scrumptious eggs. Perfect anytime of the day.
PUSATERI’S BUTTERMILK BISCUITS WITH CHEDDAR AND BACON
INGREDIENTS
2 cups all-purpose flour
312.5 milliliters buttermilk, plus extra for brushing
4 ounces butter, cold
3 tablespoons baking powder
1 tablespoon kosher salt
2 tablespoons Maldon salt
90 grams cheddar cheese (optional)
6 slices bacon (optional)
DIRECTIONS
Dice bacon and cook to render off fat. Drain and cool and set aside. (Optional)
Combine flour, cheese (optional), kosher salt, and baking powder. Mix together.
Grate in butter.
Add buttermilk, and stir until everything is just combined. Do not overwork the dough.
Turn on to a floured surface. Roll out, and fold over in thirds, three times.
Roll out dough to ¾-inch thickness. Cut out in 3.5-inch rounds. Re-roll scraps as you go.
Place 2-inches apart on a lined baking sheet. Brush tops with more buttermilk and sprinkle with Maldon salt flakes.
Bake in a 375-degree oven until golden brown, about 15 minutes.
Yields 6 biscuits.
Shared by Devon Scoble
