Tuesday, December 20, 2011

Flaky Buttermilk, Parsley and Bacon Biscuits

I made these a while ago and am only just getting around posting it here. I made these flaky biscuits to go with the Corn and Potato Chowder . They are decadent, flaky and pretty to look at too especially with the green parsley and bacon flecks in it. There’s really nothing hard about making biscuits. The secret to making great and flaky biscuits is not to overwork the dough.




Ingredients:

2 1/4 cups of flour
2 1/2 tsp baking powder
3/4 tsp salt
2 tbsp sugar
1 stick/113 gram cold butter – cut into cubes
3/4 cup of buttermilk
3 tbsp freshly chopped parsley
4 slices of bacon


1. In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and to drain off excess fat. Chopped it roughly and set it aside.
2. Pre-heat the oven to 400 degree F. Line the baking sheet with parchment paper or silpat mat.
3. Combined flour, baking powder, salt and sugar in a bowl. Mix well. Cut in the cold butter with a pastry cutter until the mixture resembles coarse meal.
4. Add in 2 tbsp of the chopped parsley and cooked bacon. Mix well. Add in the buttermilk and stir until it forms into a dough if not you can add a bit more buttermilk to it.
5. Pour out the dough on a well floured work surface and knead the dough 4-5 times. Using a rolling pin, roll the dough into a rectangle shape. About 9 x 5 inches.
6. Lightly dust the top of the dough with floured then folds the dough crosswise into thirds (like folding a letter). Re-roll the dough into rectangle again. Lightly dust the top with flour again and fold it into thirds again. (this is to creates the layers)
7. Gently roll the dough out into ¾ inch thick, cut it into square with a knife or biscuit cutter to form the biscuits. Place the biscuits on the baking sheet, 1” apart from each other.
8. Brush the top of the biscuits with a bit of milk; sprinkle the top with a bit of chopped parsley.
9. Bake for 15-18 minutes or until golden brown. Cool down for a few minutes and enjoy it with some butter.


Note: With this basic biscuit dough you can add any type of herbs, cheese, nuts and etc to it.

12 comments:

wendyywy @ Table for 2..... or more said...

Ooooo..... I think I'll go gaga over this one.
I've only tried out buttermilk few weeks back and I truly love it.
Bakes with buttermilk wins over soured milk and yogurt. The fluff is incomparable.

Ann@Anncoo Journal said...

These look so flaky. Must quickly get buttermilk afterwards to try your recipe.
Merry Christmas :)

Hassan said...

Salam Sejahtera ...
Blog yang menarik ~~~

Honey Bee Sweets said...

Look at the layers! The picture already speaks for itself, yum! Indeed will be super nice with chowder....so comforting! :9

Shereen said...

This would be great for an afternoon tea,pretty and elegant.Bookmarked!

Anisha said...

These look awesome... would love to make a vegetarian version of these...

Vivian Pang said...

Haven't try on buttermilk in baking. Should try one day. Nice flaky Layers of biscuits you have! Merry Christmas to you.

My Little Space said...

Gosh, you just made one of my favourites. ha.... Guess I'll have to skip dinner tonight. :o)
Have a great day.
Cheers,
Kristy

hanushi said...

There are so many things that make me drool on this bake!

Flaky, buttermilk, square shape and so much more!

Aaron N Deskins said...

These look delicious!

ICook4Fun said...

Wendy, I too like the taste of sour milk in these biscuits.

Ann, they are really flaky. Merry Chrismtas to you too.

Hassan, terima kasih.

Bee Bee, yeap plenty of layers. They are good with soup :)

Shereen, I too like this for afternoon tea with loads of butter ha ha..

Anisha, you can always omit the bacon.

Vivian, you should. Buttermilk is great in baking. Merry Christmas to you too!

Kristy, are you coming over to have this with me? :)

Hanushi, ha ha yea I cut it into square shape for a change from the usual round and triangle :)

Aaron, thanks.

lena said...

they look like scones but in square form, they sound delicious to me though.