Georgia · Breakfast
Georgia Buttermilk Biscuits with Sausage
- Easy
- 35 min
- roughly 2 of 4 for cost
Leads with richness that coats and comforts.
Ingredients
- 375g self-rising flour
- 1 tbsp sugar
- 1/2 tsp salt
- 85g cold butter, cubed
- 55g cold lard or shortening
- 300ml cold buttermilk
- 6 breakfast sausage patties
- Butter and cane syrup to serve
The skills inside
Letter-folding doughRubbing fat into flour
Allergen screen
Found: gluten · dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Cut the cold butter and lard into the flour, sugar, and salt until the pieces are pea-sized.
- Stir in the buttermilk just until it comes together into a shaggy dough.
- Pat to 3cm thick, fold in thirds twice for layers, and cut straight down with a floured cutter.
- Bake at 230C for 12-15 min until tall and golden, brushing with butter as they come out. 15 min
- Fry the sausage patties until browned and serve tucked in the split biscuits with cane syrup.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Rubbing fat into flour 47 recipes
- The fat is cold when it starts and still firm when the rubbing stops, and the bowl has not warmed under the hands.
- Stopped early, while it still looks like coarse crumbs with pieces of fat visible in it, not worked on to a smooth even sand, which means the pieces have gone.
- Nothing is greasy or glossy and nothing has smeared into a paste against the side of the bowl.
- Liquid added last and only enough to bring it together: pressed, it just holds, with no wet patch and nothing sticking to the hand.
- Rested cold before it is rolled or shaped, so the gluten relaxes and the fat firms again after being handled.
Where it goes wrong The fat was too warm, or it was rubbed until the mixture looked uniform. Once the fat has melted into the flour there are no solid pieces left to steam apart in the oven, so the bake is sandy or tough instead of flaky, and nothing done later puts those layers back.
At the Table
- The Pour
- Mimosa (weekends only)
- Also Right
- Cava, straight
- From the Taps
- -
- Zero-Proof
- Fresh orange juice & café au lait
Morning food wants brightness and bubbles, or honest coffee: nothing that argues before noon.
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