Ingredients
Scale
6 grams teff grains
25 grams teff flour
244 grams all-purpose flour
275 grams cake flour, plus more to roll out dough
19 grams baking powder
9 grams salt
65 grams granulated sugar
1/4 pound (1 stick) unsalted butter, cold
350 grams (about 1 1/2 cups) buttermilk, cold
1/4 quart (1 cup) heavy cream, cold
Instructions
Special equipment:
silicone bench scraper
- Sift all dry ingredients (teff grains, teff flour, all-purpose flour, cake flour, baking powder, salt, and sugar) together into a large bowl. Grate the butter into the mix.
- Mix butter by hand into dry ingredients. Next, make a funnel in the middle and pour in buttermilk and heavy cream. Using a silicone bench scraper, fold dry into wet ingredients until everything is well incorporated.
- Preheat oven to 350°F. Use cake flour to flour a large, flat surface. Flip over biscuit mix onto floured surface and sift more cake flour on top of mix. Using a rolling pin, gently press down
and mix your biscuit dough, rolling it into a rectangle about 1 1/2 inches thick.
- Using a 23⁄4-inch biscuit cutter (or an empty can, bench scraper, or knife), cut out your biscuits, cutting them close to one another. Place biscuits about an inch apart on a baking sheet. (Feel free to re-roll your dough to get even more biscuits!)
- Bake 25 to 30 minutes, or until tops are lightly golden. Serve warm.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Ethiopian/American
