Biscuits and 3 types of compound butter

Votes: 1

How to Make - Biscuits and 3 Types of Butter

Time: 45 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 493, total fat 38 G., saturated fats 24 G., proteins 5 G., carbohydrates 35 G., fiber 2 G., cholesterol 100 mg, sodium 325 mg, sugar 9 G.

You'll love these flaky, buttery biscuits, which can be enjoyed with both sweet and savory fillings. To create beautiful layers, don't overwork the dough; fold it 5 times and roll it out. Cut out the circles without twisting the cookie cutter.

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:

Buns

2.5 cups premium flour + extra for dusting
2 tbsp. baking powder
1 tbsp. sugar
1.5 tsp coarse salt
110g very cold unsalted butter, diced (freeze for 30 minutes before slicing)
1 cup chilled whole milk or well-shaken kefir + extra for greasing
Flavored butter for serving (see recipes below)

Butter with dill and capers

110 g softened butter
1/4 cup chopped dill
2 tbsp capers
Zest and juice of 1 lemon

Sweet Curry Butter

110 g softened butter
3 tbsp. l. mango chutney
2 tbsp roasted curry powder

Maple-Chipotle Butter

110 g softened butter
2 tbsp. maple syrup
1 tablespoon adobo sauce from a can of chipotle

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, milk, dill, capers, lemon zest, maple syrup, adobo sauce, chutney sauce, curry

Cooking the dish according to the recipe:

Preheat oven to 220°C. Combine flour, baking powder, sugar, and salt in a food processor. Whisk. Add diced butter and pulse a few times until it forms pea-sized pieces.
Transfer the mixture to a large bowl. Pour in the milk or soured milk and stir until the dough comes together but is not completely combined. Turn it out onto a lightly floured surface, then gather the dough and roll it out into a 2 cm thick rectangle (12 x 25 cm). Fold the rectangle in half and roll it out again to a 2 cm thickness. Repeat the folding and rolling process 4 more times, until you have a 2 cm thick rectangle (12 x 25 cm).

Flour a 6-cm (2.5-inch) round cookie cutter and cut out 8 rolls, cutting all the way to the edge of the rectangle (be sure not to leave any gaps between the circles). Gather the scraps, being careful not to knead or crush them. Roll out to a thickness of 2 cm (0.8-inch) and cut out about 2 more circles. You can also use a knife to cut the dough into 6-cm (2.5-inch) squares.
Place the dough on an ungreased baking sheet without parchment paper. Lightly brush the tops of the circles with milk or sour milk. Bake until golden brown, 12–15 minutes.
Variations of compound butter

Butter with dill and capers:

Cream the butter with the dill, capers, lemon zest and juice.
Yield: 0.5 cups

Sweet Curry Butter:

Mix butter with mango chutney and curry powder.
Yield: 0.5 cups

Maple Chipotle Butter:

Combine butter, maple syrup and adobo sauce.
Yield: 0.5 cups