Buttermilk Biscuits
450g Self-rising flour 22g Sugar 15g Baking powder 4g Salt, kosher 170g Butter, salted 450g Heavy cream, very cold 50g Egg 50g Water
1 Thoroughly chill the cream and butter. The butter should almost be frozen.
2 Mix dry ingredients in a bowl. Grate in the butter and gently toss the mixture to coat each piece of butter in the dry mix. Once coated, cut the butter between your hands till it becomes crumby.
3 Mix the cream through the butter-flour mixture. Mix till it barely comes together — 12–18 turns of a spoon. The dough will be quite wet.
4 Lightly flour the dough and press it into a ball and place it on a tray.
5 Form the dough into a rectangle 20cm × 28cm, 2cm thick. Portion into 16 rectangles and slightly separate them on the tray.
6 Make egg wash with egg and water and brush onto the dough.
7 Bake at 205°c for 15 minutes.
