Description
Perfect for a tea party, Mother’s Day celebration or spring brunch – Salted Butter Radishes on Chive Buttermilk Biscuits.
Ingredients
Scale
Biscuits:
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, chilled
- 3/4 cup + 2 tablespoons buttermilk
- 3 tablespoons chopped fresh chives
- 1 tablespoon unsalted butter, melted
- 1 tablespoon buttermilk
Topping:
- 10 – 12 radishes, thinly sliced
- 1/2 cup unsalted butter
- Specialty salt (like Himalayan or Alaea Hawaiian)
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together flours, baking powder, baking soda, sugar and salt.
- With a pastry knife or 2 knives, cut chilled butter into flour mixture until butter is pebble sized and mixed into dough.
- Add buttermilk and chives and just mix until dough comes together.
- Turn out onto a floured surface, knead a few times until dough forms a ball.
- Carefully roll out dough into 1/2-inch thickness and cut into 2-inch circles using dough cutter or cookie cutter.
- Place on greased tray. Continue until you cut 24 biscuits.
- Whisk together 1 tablespoon melted butter and 1 tablespoon buttermilk. Brush onto tops of biscuits.
- Bake for 12 – 14 minutes until just golden brown. Cool on a rack.
- Cut biscuits in half. On one half, spread with 1 teaspoon of unsalted butter, layer with sliced radishes and sprinkle with pinch of salt. Cover with other biscuit half. Repeat for all 24 biscuits.