Layered biscuits

Votes: 2

Time: 35 min.
Complexity: easily
Quantity: 36 pcs.

These fluffy, flaky buns go well with any meal. They're great for breakfast, for example, with scrambled eggs, for lunch instead of regular bread, or even just with butter. Tear a warm, flaky bun horizontally in half and spread with good-quality butter—it's pure delight! To ensure these buns are so flaky, it's important not to over-knead the dough. It will be lumpy. Simply form it into a sheet and cut out round buns, pressing the cutter into the dough rather than twisting it. Biscuits can be baked in the oven or over coals in a cast-iron skillet.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour
1 teaspoon of sugar
1 tbsp baking powder
1 teaspoon of salt
8 tbsp butter, diced
3/4 cup milk

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Cooking the dish according to the recipe:

In a large bowl, combine flour, sugar, baking powder, and salt. Using a knife, cut the butter into the flour until the mixture resembles cornmeal.
Make a well in the flour mixture and slowly pour milk into the center. Knead the dough with your hands, adding more milk if needed. Roll the dough out on a lightly floured surface to the desired thickness. Use a cookie cutter to cut out circles.

Butter the bottom of a skillet and place the dough circles in it. Cover the skillet with a lid and place it over hot coals. Carefully place a few hot coals on the lid. Bake for 12 minutes or until golden brown.

Categories:

recipe / Picnic / Summer dishes / Breakfast / Bakery / Savory pies and buns / Paula Deen

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