2 1/4 cups of flour
2 1/2 tsp baking powder
3/4 tsp salt
2 tbsp sugar
1 stick/113 gram cold butter – cut into cubes
3/4 cup of buttermilk
3 tbsp freshly chopped parsley
4 slices of bacon
1. In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and to drain off excess fat. Chopped it roughly and set it aside.
2. Pre-heat the oven to 400 degree F. Line the baking sheet with parchment paper or silpat mat.
3. Combined flour, baking powder, salt and sugar in a bowl. Mix well. Cut in the cold butter with a pastry cutter until the mixture resembles coarse meal.
4. Add in 2 tbsp of the chopped parsley and cooked bacon. Mix well. Add in the buttermilk and stir until it forms into a dough if not you can add a bit more buttermilk to it.
5. Pour out the dough on a well floured work surface and knead the dough 4-5 times. Using a rolling pin, roll the dough into a rectangle shape. About 9 x 5 inches.
6. Lightly dust the top of the dough with floured then folds the dough crosswise into thirds (like folding a letter). Re-roll the dough into rectangle again. Lightly dust the top with flour again and fold it into thirds again. (this is to creates the layers)
7. Gently roll the dough out into ¾ inch thick, cut it into square with a knife or biscuit cutter to form the biscuits. Place the biscuits on the baking sheet, 1” apart from each other.
8. Brush the top of the biscuits with a bit of milk; sprinkle the top with a bit of chopped parsley.
9. Bake for 15-18 minutes or until golden brown. Cool down for a few minutes and enjoy it with some butter.
Note: With this basic biscuit dough you can add any type of herbs, cheese, nuts and etc to it.
About Kitchen Snippets: I was born and raised in Malaysia and now live in Pennsylvania, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you. I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise. Click here to read more of her blog!
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