Morning biscuits with salmon roe

First of all, I need to confess: I’m not a huge lover of all things scones and biscuits. You know, for me they’re just too simple and — heaven forbid — even plain. “What can be special about these pieces of baked dough?” — I thought. Well, it turned out there was a thing or two 🙂

I’m pretty sure you’re familiar with a phrase “melting in the mouth”. You know what? I think the person who invented this idiom came up with it after eating biscuits! Because their layers are so light and airy that they literally fuse in your mouth leaving a slightly buttery aftertaste.

Then they’re super easy and quick to make. Make the dough and put it in in the freezer in the evening, throw the biscuits in the oven in the morning and a delicious breakfast will be ready before you even finish your morning routine 😉

And if you choose to level the biscuit game up — split it in half, top one side with a knob of butter and roe pearls, put another half atop and bite into this goodness. I promise, after this you’ll definitely know how happiness tastes.

The key to making the biscuits is not to overwork the dough. You want to have visible pieces of butter left inside because when baking they melt and create flaky layers.

For the biscuits:

the recipe is adapted from Bon Appetit’s site

210 g flour
1 tsp sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/8 tsp baking soda
115 g salted butter
120 g buttermilk, cold

melted butter, for coating

Preheat the oven to 220 C/425 F. Line a baking sheet with parchment paper.

In a bowl of food processor combine all dry ingredients and quickly pulse just to combine. Add pieces of cold butter and pulse everything together until butter becomes the size of a pea.

Transfer the mixture to a large bowl and add cold buttermilk in there. Using a fork combine everything together, then transfer dough to a working surface and hand knead a few times. Using a knife divide dough into 2 parts, stack one on top of another and press down to flatten using palm of your hand.

Slightly flour a working surface and shape the dough into a rectangle 2.5 cm/1 in thick. Cut lengthwise and then two times crosswise to form 6 biscuits. Transfer biscuits to a baking sheet leaving enough space in between. Place the baking sheet to a freezer for 10-15 minutes.

When ready to bake, coat tops of the biscuits with melted butter and place them in the oven. Immediately reduce the heat to 200 C/400 F and bake for 25 minutes until nicely brown. Remove the biscuits from the oven and let them cool for 5 minutes on a cooling rack.

While the biscuits are still warm and fresh, split them in half and enjoy with toppings of your choice. But seriously, they’re delicious even on their own!

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