‘Ulu Flour Biscuits
Side / Breakfast / Dessert
Enjoy these fluffy biscuits made with breadfruit flour for breakfast with butter and jam, or with savory dishes with gravy.
2 1⁄2 cups all-purpose flour
4 tsp baking powder
1⁄2 cup ‘ulu flour
3⁄4 cup COLD unsalted butter*
3 tbsp granulated sugar
1⁄2 tsp salt
1 cup whole milk* (or alt. milk)
Preheat oven to 400 ̊F.
Either cut the butter into 1⁄2” cubes or use a grater, and place back in the fridge, removing just when ready to incorporate into the dough.
Mix together the milk and ONE egg in a small bowl and place in fridge so that it stays cold.
Combine the dry ingredients in a large bowl.
Add the cold butter into the flour mixture, breaking up with your hands until pea-sized pieces of butter form throughout the dough.
Add milk/egg mixture to the butter/flour mixture and lightly mix by hand until combined. The dough will be sticky, but don’t over-knead it. You should still be able to see the butter pieces in the dough.
Turn the dough out onto a floured cuing board. Sprinkle some flour on top of the dough so it won’t stick to your fingers and knead 8-12 times at MOST. If the dough is still overly sticky, just sprinkle on some additional ‘ulu flour.
Pat the dough out to 3⁄4-1 inch thickness and cut with the 3” biscuit cutter or glass/plastic cup of same size.
Place the biscuits on a lightly greased or parchment-lined baking sheet.
Beat second egg well to create egg wash, and lightly brush onto the tops of biscuits.
Bake for 12-14 minutes, or until golden brown on top and cooked through.
*For vegan recipe, substitute with your favorite plant-based alternative.