REFRIGERATOR BISCUIT DOUGH

Refrigerator Biscuit Dough image

Categories Egg

Number Of Ingredients 9

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2.5 cups Plain Flour
1.5 teaspoons Baking Powder
2 Large Eggs
1 cup Buttermilk or Sour Cream
250 grams Butter (Chilled cut into cubes)
2 tablespoon Olive Oil
1/4 teaspoon Ground Black Pepper
1 teaspoon Flaked Salt
1.5 cups Caster Suger or Icing Sugar

Steps:

Cover a baking slide with baking paper.
Place the flour, baking powder, salt and pepper or sugar in the bowl of a food processor; pulse till all ingredients are mixed.
Gradually add the butter cubes one at a time, while the processor motor is running, till the mixture resembles coarse meal.
Add the variation ingredients.
In a separate bowl, whisk together the eggs, milk, and olive oil and gradually pour into the meal mixture until it combines and soft dough is formed.
Place the dough on a sheet of freezer-go-between and mould it into a log about 15cm long and 3cm wide.
If you're planning to make the biscuits straight away, refrigerate the dough for a couple of hours till it firms up enough to be able to slice without collapsing.
If you're making the dough in advance of baking later, freeze the log until required.
When ready to make your biscuits, bring the dough to room temperature for 15 minutes before cutting off the number of slices required.
The rest can be returned to the freezer and refrozen.
Preheat the oven at this time.You can also roll this mixture out and cut with cookie cutters and bake immediately.