Have you ever heard of the concept of hygge? It’s the Danish word for cosy, but it’s also a feeling, a mood, a warm mug of your favourite tea on a rainy day, snuggled under a fluffy blanket with your favourite person. Hygge is the process of infusing meaning into a mundane everyday occurrence. It’s one of the most powerful forces in my life, and I’m obsessed with it. buttery biscuit
It’s full of small (and large!) ways to make your life a little cosier. Of course, nothing beats the smell of something baking, especially in the fall.
Over here, it’s been lightning storming a lot, complete with torrential rain. I’ve been baking up a storm to take advantage of the stormy weather. buttery biscuit
These buttermilk biscuits come together in a flash. They make biscuits in my favourite way – by grating frozen butter. It’s the best way to get butter chunks evenly distributed in your dough. Tall and fluffy biscuits are made with tiny chunks of butter that aren’t completely incorporated.
The butter explodes in the hot, hot oven, forcing the dough to form flaky layers.
It is peak cozy, nutritious, and cool-weather wonderful.
2 cups all purpose flour
1 scant teaspoon fine grain sea salt
3/4 cups unsalted butter, frozen
1 tablespoon baking powder
1/2 cup buttermilk, cold and shaken
1 large egg, cold
egg wash (1 large egg whisked with 1 tablespoon water or milk)
Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, baking powder, and salt. Grate the frozen butter into the flour mixture using a box grater. Toss gently with a fork until the butter resembles small peas. Place for 10 minutes in the freezer.
Whisk together the buttermilk and egg in a small bowl or glass measuring cup, then stir into the chilled flour mixture until just combined. Lightly knead the dough until it forms a ball, then turn it out onto a lightly floured surface. Pat to 3/4 inch thickness and cut with a 2 1/2 inch cutter for 8 biscuits or a 1 inch cutter for 24 minis. Place the cut biscuits on the prepared baking sheet. As needed, gently recombine the scraps.
Place the baking sheet in the freezer for 5-7 minutes to chill the biscuits. When the biscuits are cool enough to handle, brush the tops with the egg wash and bake for 10-12 minutes for large biscuits and 8-10 minutes for minis. Enjoy warm!
I simply stuffed the BLTs with crispy bacon, lettuce, and sliced tomatoes. I didn’t even use mayonnaise.