• recipe-136980-step-0-0″ class=”wprm-recipe-instruction” model=”list-style-type: decimal;”>

    In a small bowl, stir collectively heat buttermilk and yeast. Let stand till combination is foamy, 5 to 10 minutes.

  • In a medium bowl, whisk collectively 2 cups (250 grams) flour and sugar. Add yeast combination, and stir till simply mixed. Let stand for five minutes.

  • Line a rimmed baking sheet with parchment paper.

  • In a big bowl, whisk collectively 3 teaspoons (3 grams) rosemary, kosher salt, baking powder, 1½ teaspoons (4.5 grams) pepper, baking soda, and remaining 2½ cups (313 grams) flour. Add chilly butter, tossing to coat. Utilizing a pastry blender or 2 forks, reduce in chilly butter till items are smaller than peas and combination is crumbly. Stir in yeast combination. Utilizing your arms, knead dough in bowl till dough simply comes collectively.

  • Prove dough onto a flippantly floured floor; press or roll right into a 1-inch-thick disk. Fold dough in half; press or roll right into a 1-inch-thick disk. Utilizing a 2½-inch spherical cutter dipped in flour, reduce dough with out twisting cutter, and place about 1½ inches aside on ready pan. Reroll scraps as soon as by pushing scraps collectively, folding in half, and urgent or rolling to 1-inch thickness. Discard remaining scraps. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed, about quarter-hour.

  • Preheat oven to 425°F (220°C).

  • In one other small bowl, whisk collectively sea salt, remaining 1 teaspoon (1 gram) rosemary, and remaining 1 teaspoon (3 grams) pepper. In a 3rd small bowl, whisk collectively egg and 1 tablespoon (15 grams) water. Brush egg wash onto biscuits; sprinkle with sea salt combination.

  • Bake till golden brown, 10 to 14 minutes. Let cool on pan for five minutes. Serve heat.

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