Cooking with Tallyrand

these 'biscuits' are similar to what we in the UK call scones (I personally prefer them to scones) They have a lighter more delicate texture, due to the ingredients and the lamination process. They should easily separate into two halfs when pulled apart

they are a staple in the southern states of America, where they are served in many ways. They can be served smothered with what is known as 'gravy', but is in fact a type of white cheese sauce, with or without the addition of minced beef (see link below for recipe). 

or they can accompany a meal, specifically Southern Fried Chicken or a roast dinner 

another great use of them is in place of burger buns! 

american style 'gravy'   http://www.dawlish.com/article/details/69

1. pre-heat the oven to 210C
2. sieve all the dry ingredients together into a bowl 
3. grate the frozen butter into the flour and lightly rub together with the finger tips until a breadcrumb texture is achieved 
4. add the buttermilk and combine together using a table knife
5. turn out onto a well floured work bench and quickly knead to bring together (do not worry if the dough seems wet) 
6. pat dough into a 3cm (1 inch) thick rectangle (dusting with flour if needed
7. fold into half and pat out to a rectangle again 
8. repeat folding in half and patting out four more times (this laminates the dough and incorporates air into the mixture)
9. pat out one more time to a 3cm thick rectangle and using a 5 - 7 cm round cutter, cut into biscuits
10. place onto a lightly greased baking tray and bake for 10 - 12 minutes until a light golden brown 
11. remove and allow to cool

chef notes

do not over work the dough when combining or the result will be a tough texture instead of the light, delicate texture they should have 

if you want biscuits with a soft sides place them on the baking tray so they are just 1cm apart (they will touch as they cook and rise

if you want a crusty side to the biscuits, place them on the baking tray with plenty of room between them 

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