with MARIGOLD LADY GENERAL Full Cream Sweetened Condensed Milk
Buttermilk Biscuits
Made With MARIGOLD
KING OF KINGS Full Cream Evaporated Milk
Ingredients
285g plain flour
1 tbsp baking powder
2 tbsp brown sugar
1/4 tsp baking soda
90g salted butter, cold & cut into cubes from freezer
200ml MARIGOLD KING OF KINGS Full Cream Evaporated Milk
Honey butter glaze
30g salted butter
1 tbsp honey
Toppings
Sea salt flakes
Method
1
Preheat oven to 210°C.
2
Combine flour, baking powder, brown sugar and baking soda in a missing bowl. Whisk well to combine.
3
Add cold butter cubes to the dry ingredients. Cut the butter using a dough scraper until dough is well combined and cubes of butter are formed within the flour mixture.
4
Add in MARIGOLD Evaporated Milk and stir until dough is formed - try not to overmix the dough.
5
Flour your work surface. Transfer the dough out onto the worktop. Quickly shape dough into envelope rectangular size.
6
Flour a 2½-inch cookie cutter. Cut the dough into circles of your choice. Do not twist the dough out from the cookie cutter. Just a light push to release the dough will suffice.
7
Assemble your dough on the tray laid with baking paper. Lay them side by side so they will cling on to each other during baking to create height.
8
Refrigerate the baking tray for 15 - 20 minutes before baking.
9
Prepare the honey butter glaze by whisking butter and honey (room temperature) together. Whisk well and set aside.
10
Remove baking tray from the refrigerator and bake biscuit dough in the oven for 10 - 15 minutes.
11
Remove biscuits from the oven. Brush the top with honey butter glaze. Sprinkle sea salt and bake for another 3 minutes to brown the top. Serve warm.
Watch The Tutorial
More Recipes
