Flaky Kefir Biscuits.
It was a bit unusual for me to learn that name for this kind of flaky breakfast breads is “biscuits”, at least this is what they are called here in US.
There are variations of biscuits prepared with milk, or buttermilk, my recipe uses kefir. Kefir consistency may vary, for more thick kefir you may need to use more than a cup. For better results, use butter and kefir cooled down directly from fridge.
Flaky kefir biscuits taste perfect when served warm with a slice of butter, for breakfast or brunch.
- 1.5 cups of flour + more for dusting
- 3 oz of butter
- 1 tsp of sugar
- 0.75 tsp of salt
- 3 tsp of baking powder
- 1 cup of kefir
- Prepare ingredients
- Pour flour into a mixing bowl
- Add salt and sugar
- And baking powder and mix
- Add cooled butter
- And carefully start mashing butter into flour with a fork
- Until all butter is mashed into pieces not bigger than a pea
- Add cooled down kefir
- And carefully mix kefir into flour and dough mix
- Until you get more or less cohesive dough, put bowl with dough to freezer for 20 mins; turn oven on to warm it up to 450F
- Turn dough out to a wooden board lightly dusted with flour; knead it dough with a few light strokes, don’t overheat it
- Even dough with hands about 1.5inches thick
- Then using biscuit cutter or a glass about 3 inches in diameter cut dough into circles; mix cut off dough together and repeat procedure; you will get about 8 pieces
- Transfer dough pieces to a cookie sheet lined up with parchment paper and put to the oven for 10 mins on 450F
- Remove cooked biscuits from the oven
- And serve warm with or without butter