We live in Tiong Bahru and are spoilt for choice when it comes to Sunday breakfast. The famous Tiong Bahru food center, Tiong Bahru Bakery by Gontran Cherrier, Forty Hands Cafe, The Orange Thimble Cafe, Drips Bakery Cafe, Flock Cafe..... The list goes on and on. The estate is less than a tenth of a square kilometer in size but there are just so many interesting eateries, restaurants, bakeries and cafes in this small but hip neighbourhood but we are not complaining. :D
This Sunday morning though, we decided to make our own breakfast at home. Wife found this recipe from the Clinton Street Baking Company Cookbook and had been wanting to make their famous buttermilk biscuit for some time and finally made this yesterday.
The biscuits were not difficult to make and you could actually prepare and rest them overnight for baking the next day like we did.
The biscuits tasted buttery, salty, a touch sugary, and had a starchy quality that held up when a pat of butter slid between two warm halves. We had them warm with butter and raspberry jam, the biscuits were moist and fluffy. Nice!
You can also make breakfast sandwich with the biscuit assembled with scrambled eggs, grated cheddar and bacon. Use your imagination and your favourite breakfast ingredients!
Adapted from Clinton St. Baking Company Cookbook
Ingredients (Makes 6 biscuits)
2 Cups all-purpose flour, plus more for dusting
2 tbsp baking powder
1 1/2 tbsp sugar
1/4 tsp salt
3 tbsp unsalted butter, chilled and cubed
3 tbsp vegetable shortening, chilled and cut into small chunks
3/4 cup buttermilk
Preheat the oven to 350F (180C)
Place the 2 cups flour and other dry ingredients in the bowl of an electric mixer. Mix on low speed with the paddle attachment until combined.
Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture. The butter and shortening should be the size of peas.
Turn off the mixer and add the buttermilk to the bowl all at once. Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).
Turn the dough onto a floured surface and form it into a ball. Lightly knead the dough two or three times until combined.
You can bake the biscuits the next day. Dust a sheet pan and the top of the dough with flour and refrigerate, covered with plastic wrap, overnight. Then bring the dough back to room temperature.
Pat the dough to a 3/4- to 1-inch thickness. Shape the dough into a rectangle, making the sides high. Using a 2-inch-round biscuit cutter, cut out 4 biscuits. Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour. Gather the dough scraps and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll. Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.
Place the pan in the preheated oven for 15 to 17 minutes, or until the biscuits are golden brown and cooked through. Halfway through the baking process, rotate the pan for even browning.
Serve warm with butter and Raspberry Jam.