Ingredients
Instructions
- Place the butter and cream cheese in the freezer for 5 to 10 minutes to ensure they are very cold.
- Meanwhile, grate the carrots into a bowl and squeeze out any excess liquid using a clean kitchen towel or paper towels. Set aside.
- In a large mixing bowl, whisk together the flour, kosher salt, sugar, baking powder, and baking soda until well combined.
- Remove the butter and cream cheese from the freezer. Cut them into small pieces and add to the flour mixture. Using a pastry cutter or your fingertips, work the butter and cream cheese into the flour until the mixture resembles coarse crumbs with chickpea-sized pieces.
- Make a well in the center and pour in the cold buttermilk. Add the feta cheese, cheddar cheese, squeezed carrots, and chopped dill. Gently fold the ingredients together with a spatula until just combined. Be careful not to overmix.
- Turn the dough out onto a piece of plastic wrap. Gently shape it into a 6-inch round disc. Cut the disc into 4 equal wedges. Stack the wedges on top of each other and press down to create a 2-inch-thick rectangle. This creates layers in your biscuits. Wrap tightly in plastic wrap and refrigerate for 15-30 minutes.
- Preheat the oven to 220°C (420°F) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough to about 2.5 cm (1 inch) thickness. Using a 6 cm (2.5 inch) round cutter, cut out biscuits by pressing straight down without twisting (twisting seals the edges and prevents rising). You should get about 6 biscuits from the first cutting.
- Gather the scraps, gently press together, and cut out 2 more biscuits. Place all biscuits on the prepared baking sheet, leaving about 2.5 cm (1 inch) between each.
- Brush the tops with egg wash and sprinkle with smoked salt.
- Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and the biscuits are cooked through.
- Allow to cool slightly on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm with a dollop of cream cheese on top and garnish with fresh dill sprigs if desired.
Author
(Visited 14 times, 2 visits today)
Ces biscuits sont magnifique, quel festival d’épices !