How many biscuits do you want to bake?
Crispy on the outside, fluffy on the inside – these biscuits are wonderfully versatile and perfect for both sweet and savory dishes.
#gluten-free
Ingredients
For the dough:
-
250
g
KOMEKO KUCHENGLÜCK
-
2
tsp baking powder
-
0.25
tsp baking soda
-
0.5
tsp salt
-
125
g cold buttermilk
-
90
g cold butter
Preparation
- Mix dry ingredients
Mix 250 g KOMEKO KUCHENGLÜCK, 2 tsp baking powder, ¼ tsp baking soda and ½ tsp salt. - Add buttermilk
Add 125 g of cold buttermilk and mix with the dough hook (this will produce a crumbly mixture). - Add butter
Cut 90 g of cold butter into small pieces, add it and knead until crumbly. - Knead the dough
Place these crumbles on the work surface and knead briefly and vigorously with your hands (small pieces of fat should remain). - Fold the dough and cut out
Roll out the lumpy dough and fold it into three pieces. Lightly flour the work surface, as the butter pieces tend to stick. Roll out the dough again (about 1.5–2 cm thick) and cut out 8 cm circles. Roll out the remaining dough again and cut out circles until you use it up. - Bake
Brush the biscuits with milk and bake at 220 °C top/bottom heat for about 20 minutes. - Serve
The biscuits are traditionally served warm, either sweet or savory for breakfast, or as a side dish to soups and salads.
Our tip:They're easy to prepare and cover and refrigerate for baking at the right time. If you'd like them a little lighter, you can slightly increase the amount of baking powder and baking soda (not too much, or they'll taste soapy).
