- 5 dl all-purpose flour
- 1 tsp salt
- 3 tsp baking powder
- 1 tsp baking soda
- 75 g butter, chilled
- 2 1/4 dl buttermilk or plain yoghurt
- 75 g grated Le Gruyère AOP Mild
- 25 g melted butter, for brushing
- Preheat the oven to 225 ° C.
- Combine the dry ingredients in a bowl or food processor. Add the butter, cut into smaller lumps and combine with the dry ingredients until the mixture resembles fine breadcrumbs.
- Add the buttermilk or yoghurt and grated cheese. Quicky mix together to form a slightly crumbly dough. Don’t overmix.
- Place dough on a floured surface and with a rolling pin, roll out the dough into a rectangle, about 1 cm thick. Fold 1/3 of the dough towards the middle, then fold in the other side towards to the middle so there are 3 layers. Repeat this step two more times, i.e. roll out and fold in. Finally, roll out into a rectangle, about 2 cm thick.
- Using a round cookie cutter, cut the dough into circles. Press the cutter straight down and up; do not twist the cookie cutter.
- Place the circles close to each other on a baking pan with parchment paper. With the remaining dough, press out the dough into a rectangle and cut out additional circles.
- Bake the bisquits for 7 – 9 minutes, until golden. Brush with melted butter. Serve immediately.
Serve these fluffy melt-in-your-mouth buttermilk bisquits newly baked with jam at your Sunday brunch and they will no doubt be a success amongst your guests.
First Aid Kid – Emmylou
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