Ingredients
- 2 cup (250g) all-purpose flour, spooned and leveled
- 1/2 tsp salt
- 1 Tbsp granulated sugar
- 3/4 cup (170g) unsalted butter, cold and cubed
- 1/3 cup (78mL) cold buttermilk
- 1 large egg
- splash of milk
Method
- Combine the flour, salt and sugar in a food processor.2 cup (250g) all-purpose flour spooned and leveled, 1/2 tsp salt, 1 Tbsp granulated sugar
- Place the cubes of butter on top of the flour and mix in the food processor until the butter is evenly distributed. It will turn into chunky crumbles.3/4 cup (170g) unsalted butter cold and cubed
- Continue mixing as you slowly pour in the cold buttermilk. Mix until it is fully combined, but don't over-mix. The dough may be a little crumbly but it will come together when you roll it out.1/3 cup (78mL) cold buttermilk
- Remove the dough from the food processor and form it into a disc (it doesnt matter what size)- it should all stick together now. Cover it with plastic wrap and refrigerate it for about 30 minutes.
- Remove from the fridge and use it for whatever recipe you desire. For the egg wash, combine the egg and a splash of milk. It bakes anywhere from 325F (163C) to 425F (218C) with different recipes.1 large egg, splash of milk
Notes
You can make this with water instead of buttermilk. It will turn out great, it just won’t have as rich a flavor.
It isn't necessary to refrigerate before rolling it out, but depending on the temperature/humidity in your home, it may be easier to work with if you do.
Whatever recipe you’re using this for, keep in mind that if you don’t refrigerate before baking, it will shrink. You want the dough to be pretty solid before going into the oven.
Nutrition
Serving: 1gCalories: 236kcalCarbohydrates: 21gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 74mgSodium: 149mgFiber: 1gSugar: 2g