MMM Homemade buttermilk biscuits! These are super easy as they are drop biscuits, but the way you arrange the dough makes them look like you spent a lot of time making them.Ingredients1½ cups (375 mL) all-purpose flour½ cup (125 mL) sifted cake-and-pastry flour2 Tbsp (30 mL) granulated sugar2 tsp (10 mL) baking powder¼ tsp (1 mL) salt1/2 cup (125 mL) unsalted butter, cubed & frozen1 cup (250 mL) buttermilk⅓ cup (75 mL) 35% whipping creamFlour for dippingMethod:Pre-heat oven to 425°F (220°C)Put the all-purpose and cake-and-pastry flours, sugar, baking powder, salt, and frozen cubed butter In a food processor. Pour into a bowl then stir in buttermilk and cream to make lumpy wet dough.Using an ice-cream scoop (ours is ¼ cup. 60 mL) or large spoon, portion dough into 9 scoops; drop each onto well-floured surface. Coat with flour and shape. Place 1 in centre of parchment paper-lined baking sheet, then arrange remaining scoops like petals around the centre scoop.Bake until golden and flaky, about 25 to 30 minutes. Remove from pan, and let cool on a rack. Makes 9 biscuits.- Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettvMaking Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ-~-~~-~~~-~~-~-Please watch: "
