So what is a biscuit you may ask? Well, it’s not those cookies you get at your local supermarkets. It’s actually an American common pastry side dish. Biscuit is similar to a scone but is usually served as a savoury dish, paired with gravy, fried chicken or any other savoury items. Mainly a part of an authentic Southern American dish.

Compared to a scone, the ratio of biscuit's ingredients is a bit different and there is a different technique to add more texture and leavening to this pastry. The technique used is called laminating.

Lamination is usually used in pastries like croissants, danishes and puff pastries. How lamination works is you take pieces of your dough and stack them against each other. What this does is create many layers in your dough that are separated by butter, to create those beautiful high layers in your pastry.

Biscuits are great for beginner, passionate bakers to make. It’s not hard to make and you learn a lot more about leavening techniques that you might use when making other types of pastries.

This biscuit recipe also contains buttermilk, because well, everything just tastes great with buttermilk. I have to restrain myself from using this in every recipe since it’s such a great ingredient to use.

Like scones, the butter and buttermilk used in this recipe needs to be cold to give the best results. You can also check my scones recipe here!

Some tips for your buttermilk

• Make sure that your butter and buttermilk is cold to get the best results.
• You can shape them into any shapes you want.
• You can make them into other flavours by substituting the miso with any other ingredients.
• Food processor for this recipe is well-suggested. This recipe contains a lot of butter so it tends to melt more quickly and it’s best to not work the dough too much.