From the kitchen
Flaky Camel Milk Buttermilk-Style Biscuits
Tall, flaky biscuits built on the same acidulated camel milk technique used in the pancake recipe.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1 cup Camel Milk
- 1 tbsp Fresh Lemon Juice
- 2.5 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Fine Sea Salt
- 3/4 cup Cold Unsalted Butter, cubed
Method
- Stir the lemon juice into the camel milk and let rest for 5 minutes to acidulate.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingers, until pea-sized crumbs remain.
- Pour in the acidulated camel milk and stir just until a shaggy dough comes together.
- Turn out onto a floured surface, fold the dough over on itself 4-5 times, pat to 1-inch thickness, cut into rounds, and bake at 425°F (220°C) for 15-18 minutes until golden.
Kitchen note
Keeping the butter genuinely cold, and folding rather than kneading the dough, is what produces the flaky layers. Warm butter will give you a dense, tough biscuit.
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