About this Recipe
These biscuits are very crumbly so it is very important what kind of flour you choose. It has to be very low in protein (6-7%), otherwise when you mix it with the other ingredients the gluten structure will be too strong and you will not have a crumbly biscuit.
In the Cajun cuisine, typical of Louisiana, the biscuits are served with the fried chicken on one side or cut in a half and stuffed with it.
Once laid on the baking tray, press the center of each biscuit with the thumb: during the cooking the surface will rise in the same way and it will be flat (not with bubbles).
- 350g all purpose flour
- 1 pack baking powder (7g)
- a pinch of bicarbonate of soda (optional)
- 75g butter
- 200g buttermilk (or plain yogurt)
- 1 tsp salt
Take the butter out of the fridge, break it into pieces and leave at room temperature. In a large bowl sift the flour with the baking powder, the bicarbonate of soda and the salt. Little by little, add the butter and rub it with the fingertips to obtain a crumbled mix.
Make a hole in the center of the mixture and pour in the buttermilk in the hole. Mix with a wooden spoon until the dough is thick, then transfer it in a floured work surface and knead quickly the butter so as not to warm it.
When the dough is smooth and blended, roll out at 2 cm thick and cut it with 6 cm round cookie cutter.
Lay the discs on a baking tray covered with parchment paper and bake at 180° for about 15-20 minutes, until they are lightly golden on the surface.
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