This recipe appears in my American cookbook, still available, still full of amazing recipes and still you should go get it now! Perfect for gifting to your Thermo loving friends.
Whilst we call them scones in Australia, these biscuits American, are buttery, flaky scone-style biscuits, as opposed to the cookie-style biscuits that Aussies or Brits may dunk in tea, thus the name. Typically they are served alongside something savoury and at breakfast time. There is no sugar in the dough. I hope we are all on the same page and that these do not end up in your tea.
If you prefer biscuits with soft edges, place together on the baking tray so they are just touching. If you prefer crusty-edged biscuits, place a couple of centimetres apart. Optional, lightly brush the biscuits with melted butter, after they come out of the oven.
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- 520 Grams plain flour, plus extra
- ½ Teaspoons bicarbonate soda
- 1½ Tablespoon baking powder
- 2 Teaspoons pink salt flakes BUY
- 170 Grams unsalted butter, very cold (freeze in cubes for 5–10 mins before use)
- 480 Grams (approximately) buttermilk
- Melted butter, as needed (optional)
Preheat oven to 220°C and line a baking tray with baking paper.
Place all dry ingredients into the Thermomix bowl and sift 5 seconds/speed 5.
Add cold butter and mix 5 seconds/speed 7 until the mixture resembles fine breadcrumbs.
Add buttermilk and knead 12 seconds/Interval or until dough just comes together. It will be very wet.
Tip dough out onto a well-floured silicon mat. With floured hands, very gently bring the dough together (overworking the dough will result in tough biscuits), then press out until 3 centimetres thick.
Using a round drinking glass, cut out the biscuits (dipping the glass in flour between each biscuit). Alternatively, press dough out into a square and cut biscuits (using a silicon spatula) into square biscuits. Place biscuits onto the lined tray.
Make sure the oven has reached temperature before baking the biscuits. Bake for 15 to 20 minutes until risen and golden on top and bottom.
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