*Fluffy Golden Buttermilk Biscuits / Scones*

 

*Makes 8 large biscuits*

*Ingredients:*

– All-purpose flour – 2 cups (250g)

– Cold unsalted butter – 6 tbsp (85g), cubed — must be cold!

– Cold milk / buttermilk – 3/4 cup (180ml)

– Sugar – 2 tbsp

– Baking powder – 1 tbsp

– Salt – 1/2 tsp

– For top: 1 egg yolk + 1 tbsp milk for egg wash (for that golden color like in pic)

 

*Method:*

 

*1. Prep:*

Preheat oven to 220°C / 425°F. Line a tray with baking paper.

*2. Mix dry:*

In a big bowl, mix flour, sugar, baking powder, and salt.

*3. Cut in butter (Most important step):*

Add cold cubed butter to flour. Rub with fingertips quickly until mixture looks like coarse crumbs — like in your top right photo. Don’t melt butter, leave small pieces. This makes them flaky.

*4. Add milk:*

Make a well, pour cold milk. Mix gently with a fork just until dough comes together. Don’t over-knead or they will be hard.

*5. Shape:*

On floured surface, pat dough to about 1-inch thick. Don’t use rolling pin too much. Cut with a round cutter — press straight down, don’t twist. Gather scraps gently and cut again.

*6. Bake:*

Place on tray, brush top with egg wash. Bake 12-15 mins until tall, fluffy and deep golden brown .

*Serve hot with:*

Butter, honey, jam, or clotted cream — best fresh from the oven!

 

*Secret Tip for super tall biscuits:* Put cut biscuits in freezer for 10 mins before baking, and make sure your butter and milk are ice cold.

For those fluffy biscuits,  — these tips will make them perfect every time:

*1. COLD is key:* Butter, milk, even your bowl should be cold. Warm butter = flat, hard biscuits.

*2. Don’t over-mix:* Mix until just combined like in your top right photo — crumbly is good! Over-kneading makes them tough.

*3. Cut, don’t twist:* When you cut with a glass/cutter, press straight down. Twisting seals the edges and they won’t rise tall.

*4. Thick dough:* Keep dough at least 1 inch thick before cutting. Thinner dough = thin biscuits.

*5. Freeze 10 mins:* After cutting, put biscuits in freezer for 10 mins then straight to hot oven. They rise much higher.

*6. Hot oven:* Oven must be fully preheated to 220°C / 425°F. High heat gives that instant lift and golden top like in your photo.

*7. Don’t crowd:* Leave space between them on the tray — they need heat all around.