There's Rice At Home: Buttermilk Biscuits

FOLLY: Biscuits are something I've always wanted to make but haven't because all the recipes looked intimidating. This one by Chef Imoteda doesn't look too hard so I just might give it a whirl

NOSA: I don't think there's a Lagos restaurant with biscuits, is there?

FOLLY: Oh here's an easy hack for making your own buttermilk with regular milk and lemon juice/vinegar because buttermilk is not always readily available on supermarket shelves in Nigeria.

INGREDIENTS

2 cups all purpose (plain) flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon garlic salt

1/2 teaspoon freshly crushed black pepper

1 1/2 teaspoon salt

1 stick frozen unsalted butter

cut into cubes

1 cup butter milk

DIRECTIONS

Preheat your oven to 230c.

Put all your dry ingredients in the bowl of a food processor and pulse a couple of times to mix

Add your cubed frozen butter and process till it is well broken up

Now since you’re using frozen butter it won’t exactly mix in with the crumbs. What you’re going to get is little pieces of butter broken up within the flour.

Add your buttermilk and pulse until just combined.

Four or five pulses should do it. Remember you don’t want to over work your dough.

Turn dough on to a well-floured surface and pat it down till it’s half an inch thick.

Fold your dough into three and pat it down again.

This folding helps create some yummy layers in your biscuits. Because the dough is so wet you should probably flour your hands too before working on it. If you want higher biscuits don’t pat your dough down too flat.

Line a baking tray with parchment paper and use a ring cutter to cut your biscuits.

Transfer the cut biscuits to the baking tray.

You can gather up the left over dough and shape it into balls and bake that too. They won’t be as pretty as the first ones but they’ll taste just as good. Make sure you don’t over work them!

Bake your biscuits for 12-15 minutes until they turn a gorgeous golden brown

what your butter should look like