This homemade buttermilk biscuit is smooth and buttery with hundreds of fluffy layers! This biscuit recipe requires only 6 simple ingredients and is ready in about 35 minutes.
Let’s do that big. Great as in the massive, flaky layers, the mega fluffy, the massive layers, the mega golden brown, the mega buttery, and the mega nerdy as we dive deep into this side dish. Coincidentally, this “side dish” tastes more amazing than the main event. No, no … it would taste better. Nothing can compete.
The term “biscuit” has different meanings depending on where you live in the world. In the United States, biscuits are similar to dinner rolls, but are thicker and crustier because (usually) they are not made with yeast. Since there is no yeast (usually) and the rising agent is either baking soda, baking powder, or both – biscuits are fast breads, like banana bread and do not contain yeast. In other parts of the world, “biscuits” are cakes or even cookies.
° 150 g flour
° 75 grams of sugar
° 75g butter
° 1 m. Vanilla powder
° 1 egg
° Pinch of salt
° icing sugar
Combine flour, sugar, vanilla and salt in a bowl. Add the butter and knead with your fingertips until you get a sandy dough. Quickly add the eggs to the preparation and mix until you get a smooth ball of dough.
Cover with a clean cloth and leave for 30 minutes in a cool place. Preheated oven to 200 degrs C .
Roll the dough onto a milled work surface. Cut cookies by using a cookie cutter to bake them. Place shortbread cookies on a baking sheet covered with parchment paper. Bake for 10 minutes. Let the cookies cool from the oven.
Store cookies in an airtight container until tasted. Spread with powder sugar to serving .