Food

These flakey biscuits from chef Jonathan Collins are great for mopping up a bowl of stew or for making a quick breakfast sandwich biscuit.

Ingredients

1 cup all-purpose flour
1 cup cake and pastry flour
1 tablespoon baking powder
1/2 tablespoon baking soda
1 teaspoon fine sea salt
225 grams unsalted butter, cubed and frozen
3 tablespoons unsalted butter, melted
350 ml buttermilk
1 piece lemon, zested
5 pieces fresh thyme, stripped
to taste salt and pepper

Preparation

1. Preheat convection oven to 220 C (425 F).
2. Combine flours, baking powder, baking soda and salt in food processor, pulse until combined.
3. Incorporate butter, pulse until butter is the size of peas, transfer dough to large mixing bowl.
4. Create a well in the centre of mixture, pour buttermilk into well, gently begin to fold together. Careful not to over-work the dough, it should come together but not form smooth dough.  
5. Dust a work surface with flour, turn the dough out pressing to 1-inch thickness.  
6. Dip 2½-inch ring mold into flour, press out biscuits, gently press the trimmings together without re-working.
7. Brush the biscuits with buttermilk, top with lemon zest and black pepper.
8. Line a baking sheet with parchment, bake for 15 minutes or until golden brown.
9. Brush with melted butter fresh out of the oven, add fine sea salt to finish.

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