Time: 35 min.
Complexity: easily
Servings: 12

We tried several variations of this recipe, including one with double the amount of baking powder. Although the buns turned out fluffy and beautiful, they ultimately turned out too dry. We had to increase the amount of butter and sour milk along with the baking powder. The result was stunning. The buns turned out flaky, golden, tender, and moist, just as they should be.

Ingredients:

• 2 cups of premium flour + extra for working with the dough
• 2 tsp baking powder
• 1/4 teaspoon of baking soda
• 1 teaspoon of sugar
• 1 teaspoon fine salt
• 10 tbsp (140 g) chilled butter, cut into pieces
• 3/4 cup sour milk + extra for greasing the dough
• Special equipment: cookie cutter with a diameter of 6 cm.

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

premium flour, sour milk, kefir

We recommend

Preparation:

Step 1
• Preheat oven to 230°C. Line a baking sheet with parchment paper.
Step 2
• In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Using your fingertips, rub 2 tablespoons of cold butter into the flour until completely absorbed. Using your fingertips, fold the remaining 8 tablespoons of cold butter into the flour until pea-sized pieces remain. Using a rubber spatula, fold in the buttermilk and knead the dough, but do not beat or overwork it.
Step 3
• Lightly flour a cutting board or work surface, place the dough on it, and roll it out into a rectangle. Fold the dough in half and roll it out again into a 1 cm thick rectangle. Then fold the dough into three pieces, like a letter, and roll out to an even thickness.
Step 4
• Cut out circles and place them on the prepared baking sheet. Gather the scraps and press them together. Roll out and fold the dough into thirds again and cut out more circles. Brush the surface of the dough with sour milk.
Step 5
• Bake until the tops of the buns are lightly browned, about 15 minutes. Let cool on the baking sheet for at least 5 minutes. Serve the biscuits warm or let cool to room temperature.

Votes: 2