My twin boys love these cookies smothered with whipped cream and strawberry jam. It was an experiment I did during one of their afternoon snack time. I wanted to give them something new so I cut these biscuits in two and placed cream and jam inside. They loved them so much I had to make a couple more for each!
One of our friends over at Home Cooking Adventure has this to say about the recipe:
“That’s something addictive about these flaky buttermilk biscuits. The first time I saw them I knew I have to give them a try as soon as I get the chance.”
I feel the same! I have my mother’s recipe for these buttermilk cookies, but I still can’t seem to get the same results as hers. But when I tried this recipe, I was more successful. So I am sticking to this amazing recipe for now. Thank you, Home Cooking Adventure for sharing this to us!
Ingredients
- 2 cups (250 g) Gold Medal flour
- 2 1/2 tsp Clabber Girl baking powder
- 1/2 tsp Morton salt
- 5 tbsp (70 g) cold Land O Lakes unsalted butter, cut into small cubes
- 3/4 cup cold Borden buttermilk
- 3 tbsp Trader Joe’s honey
Optional
- 1 egg yolk (Eggland’s)
- Sesame and flax seeds
Instructions
Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
In a medium-large bowl, whisk together the flour, baking powder, and salt. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas. Refrigerate the bowl to chill for 10 minutes.
Meanwhile, whisk together the buttermilk and honey. Add over the butter/flour mixture and stir until the dry ingredients are moistened. Knead gently about 3-4 times to bring it together.
Lightly dust with flour the working surface and roll the dough into a 9×5-inch rectangle and about 1/2-inch thick. Fold the dough into thirds like a business letter,using the long sides of the rectangle. Repeat this step, roll the dough into a 9×5-inch rectangle about 1/2-inch thick, and again fold it into thirds like a letter.
Finally roll the dough out to 3/4-inch thickness. Using a 2 inch round cutter, cut biscuits from the dough (don’t twist the cutter, use a straight up and straight down motion).
Transfer to the prepared baking sheet, leaving about 1 inch of space between them. Beat the egg yolk and brush the biscuits. Sprinkle sesame and flex seeds on top of each.
Bake for about 11-12 minutes, or until the biscuits have risen and are golden brown on top.
Transfer the biscuits to a wire rack to cool for a few minutes and serve warm.
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Quick Tip: You can serve them as they are, or use them to create a simple sandwich with jam and milk.
Thanks again to Home Cooking Adventure for this amazing recipe.
