Estes bolinhos de manteiga, conhecidos como “biscuits” nos países de língua inglesa, são um clássico reconfortante e incrivelmente versátil. Com uma massa simples que resulta num interior fofo e uma crosta dourada, são perfeitos para acompanhar uma refeição, servir ao pequeno-almoço com manteiga e doce, ou como base para sanduíches.

Ingredientes

  • 1 1/4 xícaras de farinha com fermento
  • 1 1/2 colheres de chá de açúcar mascavado
  • 1/4 colher de chá de bicarbonato de sódio
  • 1/4 de xícara de Manteiga
  • 1/2 xícara de leite azedo (podes fazer juntando 1 colher de sopa de sumo de limão a ao leite)
  • Farinha para polvilhar

Preparação

  1. Misture a farinha, o açúcar e o bicarbonato com um batedor.
  2. Corte o encurtamento em farinha com um liquidificador de massa até que pequenas migalhas grosseiras se desenvolvam.
  3. Junte o leite ácido até formar uma massa pegajosa. Despeje em uma superfície levemente enfarinhada e amasse 3 ou 4 vezes.
  4. Estique para cerca de 1/2 polegada e corte círculos com um cortador de 2 polegadas ou um copo.
  5. Coloque a massa na assadeira. Asse em forno pré-aquecido a 450 graus por 8-10 minutos ou até dourar.

Fancy a taste of classic comfort baking? The English recipe is waiting below.

Buttermilk Biscuits

These classic buttermilk biscuits are the epitome of simple, satisfying home baking. Wonderfully soft and tender on the inside with a golden, slightly crisp exterior, they are the perfect vehicle for butter and jam, a savoury side for stews and soups, or the base for a delicious breakfast sandwich. Their subtle tang from the buttermilk makes them incredibly moreish.

The secret to a light, flaky biscuit lies in two key things: very cold butter and a gentle touch. Cutting cold butter into the flour creates small pockets that release steam during baking, pushing the layers of dough apart and resulting in that coveted flaky texture. It’s crucial not to overwork the dough; knead it just enough to bring it together to keep the biscuits tender rather than tough.

Making your own buttermilk is simple, as the original recipe suggests. Just add a tablespoon of lemon juice or white vinegar to regular milk and let it sit for a few minutes. This homemade version works perfectly to give the biscuits the acidity they need to react with the baking soda for a beautiful rise.

Ingredients

  • 1 1/4 cups of self-raising flour
  • 1 1/2 teaspoons of light brown sugar
  • 1/4 teaspoon of bicarbonate of soda (baking soda)
  • 1/4 cup (approx. 60g) of cold butter or shortening, cubed
  • 1/2 cup of buttermilk
  • Extra flour, for dusting

Method

  1. Preheat your oven to 230°C (450°F / Gas Mark 8). Line a baking tray with parchment paper.
  2. In a large bowl, whisk together the self-raising flour, brown sugar, and bicarbonate of soda.
  3. Add the cold, cubed butter or shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse breadcrumbs[2].
  4. Make a well in the centre and pour in the buttermilk. Mix with a fork until a soft, slightly sticky dough forms. Be careful not to overmix[3].
  5. Tip the dough out onto a lightly floured surface and gently knead just 3 or 4 times to bring it together.
  6. Pat the dough out to about a 1/2-inch thickness. Using a 2-inch round cutter or the rim of a glass, cut out the biscuits. Press the cutter straight down without twisting to ensure the biscuits rise evenly[2].
  7. Arrange the biscuits on the prepared baking tray. Bake for 8-10 minutes, or until golden brown on top. For an extra touch, you can brush them with a little melted butter as soon as they come out of the oven. Serve warm.