Ingredients
- 2 cups all-purpose flour (300 g)
- 1/2 teaspoon sea salt
- 2 teaspoons organic beet sugar (or regular sugar)
- 1 tablespoon baking powder
- 4 tablespoon chilled butter, cut into pieces (60 g)
- 2/3 cup organic buttermilk (180 ml)
- 1 bunch wild garlic leaves, finely chopped (30 g)
Instructions
- Preheat oven at 450°F /230°C degrees and line a baking sheet with parchment paper.
- Mix dry ingredients together in a large bowl (flour, salt, baking powder, and sugar).
- Work the butter into the flour mixture using your fingers or pastry blender until it resembles an evenly crumb, sand-like mixture.
- Gently add the buttermilk and garlic leaves and mix quickly and gently, until you've made a cohesive dough (do not over mix!). Let absorb for 2 minutes.If the mixture seems too dry and won't come together, don't keep working it; drizzle in a tiny bit of buttermilk to make it cohesive.
- Transfer the dough to a lightly floured work surface. Work gently on counter until smooth and about 2,5 cm thick. Cut with biscuit cutter or small glass.
- Transfer to baking sheet and bake in the preheated oven for 12-15 minutes, until lightly golden on top.
- Remove them from the oven, and serve warm. Enjoy!
- Store any leftover biscuits, well wrapped, at room temperature for several days.
Nutrition
Notes
- If desired, brush the biscuits with milk, to enhance browning.