Recipe #32: Malted Buttermilk Biscuits

Recipe #32: Malted Buttermilk Biscuits

Posted by Unknown

Ok so I thought that the "serious biscuits" I made a few weeks ago would be perfect for biscuits and gravy however I changed my mind. My personal opinion is that the serious biscuits are a good companion to dinner or just on their own for breakfast or dessert as they are more fluffy and these biscuits are better suited as a breakfast biscuit.

Before you start throwing together the recipe you will freeze the butter for about 15 minutes and then grate the butter into the dry ingredients which makes for an even distribution of butter. The recipe is pretty quick and easy and it was very helpful to have the 2.5 inch round cookie cutter so be sure to pick up one of those. For the grande finale you brush with butter and sprinkle with sea salt.

The result: They turned out perfectly cooked and with beautiful buttery layers.

For full recipe see page 93 in the Dahlia Bakery Cookbook