Buttermilk Biscuits with Trapani Sea Salt

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biscuits trapini sea salt southern victoria gourmet recipe

This recipe is adapted from Callie's Biscuits and Southern Traditions, by Carrie Morey.  We swapped out the salted butter for unsalted and topped these off with our own Trapani Sea Salt. 

Ingredients

2 teaspoons Trapani Sea Salt
4 cups self rising flour
8 tablespoons unsalted butter, cold, diced
1/2 cup cream cheese
1 1/2 cups whole fat buttermilk

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
10 minutes
Cook Time: 
15-18 minutes
Total Time: 
25-30 minutes
Serving size: 
12

Directions

1. Preheat oven to 500ºF. Cut parchment to fit a 9 inch cake pan.
2. In a large bowl, add the flour, butter and the cream cheese. Using your fingers, cut in the cream cheese and butter until it resembles pebbles.
3. Make a well in the middle of the flour mixture and add the buttermilk. Using your hands or a rubber spatula mix in the buttermilk. The dough will be wet and messy.
4. Place the dough on a well floured board. Pat or lightly use a rolling pin to level dough to 3/4-1/2 inch thickness.
5. Cut biscuits with a 2 inch round biscuit cutter or cookie cutter. Arrange biscuits in the prepared pan so they touch on all sides. Sprinkle tops with Trapani Sea Salt.
6. Place biscuits in oven and immediately reduce heat to 450ºF. Bake for 15-18 minutes or until biscuits are lightly brown.
7. Serve warm or room temperature. Store at room temperature in aluminum foil for 3 days.

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Recipe Tip:
Press the biscuit cutter straight down, don't twist or you will not achieve light and flaky layers.
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