Salted Butter Biscuits
Tasty and crispy biscuits, goes well with tea / coffee … Basic recipe from Teatime favorites - The Kitchen Library by Brian Binns !!
Makes: 22 – 30
Everything for this recipe must be cold so that the butter is distributed in tiny particles throughout the dough.
350 g / 12 0z plain flour (maida)
½ teaspoon salt
25 g butter + 175 g butter, chilled and cut into 5 mm (1/4 – inch) dice
6 tablespoon cold water
Sift flour and salt into a bowl and first rub in 25 g butter. Then add diced chilled butter and rub in until the mixture resembles breadcrumbs. First sprinkle 3 tablespoon water and make a dough. Add remaining water to make a smooth dough. Turn onto a floured surface and shape into a flat disc. Wrap in cling film and chill for 1 hour.
Preheat oven (OTG) at 425 *F or 220 *C. Grease a baking dish / tray with 1 teaspoon butter / oil and keep aside.
When ready to roll out, allow the dough to come back to room temperature. Flour a large work surface well and roll the dough out to about 5 mm / ¼ - inch thick.
Make biscuits with the help of a biscuit cutter or with the help of an inverted lid.
Leave enough space (1/2 - inch) between each biscuit and bake for 25 - 30 minutes in 2 batches (bake 12 biscuits at a time – depending upon the size of the baking tray) or until they turn light golden in color.
Remove from the oven and keep aside to cool for 20 minutes and store in an airtight container.