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READY IN:
32mins
SERVES:
8
YIELD:
8 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven. Grate the butter on largest hole of box grater and place in the freezer. Arrange a rack in the middle of the oven and heat to 425°F.
  2. Blend the dry ingredients. Sift the flour, salt, baking powder and baking soda in the bowl and whisk together.
  3. Add frozen grated butter to flour mixture. Combine with your floured fingers (palms are too hot) until the mixture is crumbly and the largest pieces of butter are no bigger than a pea.
  4. Add the kefir, mix with wooden spoon until the mixture just comes together, until the buttermilk is just barely incorporated and a rough mass is formed.
  5. Fold and shape the dough. Sprinkle a work surface with a little flour and transfer the dough onto it. Working quickly, gather the shaggy mass together, pressing it lightly to form a rectangle. Fold 1/3 into the middle, then fold the opposite 1/3 over the top of the other 2/3. Use your fingers, quickly and firmly press the sections together. Repeat, folding into 1/3s, and pressing together 2 more times.
  6. With your fingers form the dough into a rectangle about 1/2" thick. Using a sharp knife, cut the dough into 6 pieces for larger biscuits, or 8 pieces for smaller biscuits.  Cut straight down, do not saw with your knife.
  7. Place the biscuits, lightly touching each other, on a parchment lined baking sheet. Brush the tops biscuits with a little kefir.  Bake until puffed and golden-brown, about 12 minutes.  Serve with butter and honey or jam.

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