New Zealander tries American Biscuits for the First time

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Yogurt provides tanginess with fewer calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat adds fiber and nutrients.

baking powder

🥗Healthier: baking soda + cream of tartar

💰Cheaper: baking powder substitute

Common pantry items can replace baking powder.

Preheat oven to 230°C (450°F).

In a bowl, measure 112 to 113 grams of plain flour.

Add 38 grams of cold butter, chopped or broken apart.

Rub the butter into the flour using fingertips until it resembles coarse crumbs with some lumps of butter remaining.

Add half a teaspoon of salt and half a tablespoon of baking powder to the flour mixture and mix well.

Make a homemade vegan buttermilk by combining 100 ml of soy milk with 1 teaspoon of apple cider vinegar, mix and set aside.

Slowly add the thick buttermilk to the flour mixture, mixing gently until the dough comes together.

Flour the workbench and turn out the dough, kneading gently if necessary.

Roll or pat the dough into a square about 2 cm thick.

Fold one edge of the dough into the center, then fold the other edge over the top, completing the first fold.

Repeat the folding process two more times, rolling out to 2 cm thickness each time.

Cut the dough into circles or squares and place on a baking tray.

Bake in the preheated oven for about 12 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens