Essential Buttermilk Breakfast Biscuits

Instructions

• 1Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the flour, baking powder, sugar and salt and process to combine.
• 2Add the butter and pulse until the mixture resembles coarse crumbs. Add the buttermilk and process until the dough just forms.
• 3Turn the dough onto a well-floured countertop and pat into a rectangle about ¾-inch thick. Fold the dough in half, give the dough a quarter turn and pat until about ¾-inch thick. Cut in half crosswise and stack the 2 halves on top of each other. Pat again into a rectangle. Cover with a dish towel and allow to rest on the countertop for approximately 30 minutes.
• 4To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 400°F, for 12 minutes and press Start. Meanwhile, continue to the next step.
• 5Pat the dough to about ¾-inch thick. Using a floured 2½-inch round cookie cutter, cut out the biscuits and place on a parchment lined tray. Brush with milk.
  Tip: You can use the dough offcuts, bring together into a ball and pat to about 1-inch thick, cut into rounds.
• 6Once prehOnce preheated, place the biscuits in the oven and bake for 12 minutes, or until golden brown.
• 7While these biscuits put on a great breakfast show, they also like to get in on some other useful action. Use the dough to top your favorite cobbler or pot pie before baking. Split and top for the best grilled cheese biscuit, flatten out the dough for a quick pizza base or our fave…split and fill with berries and cream for the a lip smackin’ strawberry shortcake.