Beef Tongue in Tomato Broth
Mini Biscuits with Jam
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
15 Portions
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Ingredients
For the biscuits:
- 3⅓ cups all-purpose flour
- 3⅓ tsp baking powder
- ½ tsp baking soda
- pinch of salt
- ⅞ cup (190 g) cold butter cubed
- ¾ cup (200 ml) buttermilk whole milk + tbsp white vinegar allowed to rest for 10 minutes
- ¼ cup butter melted
For the jam:
- 1 cup raspberries
- 1 lemon juice and zest
- ½ cup Water
- 1 tsp corn starch
- sweetener to taste
Ingredients
For the biscuits:
For the jam:
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Instructions
- Mix the flour, baking soda, baking powder, and salt in a bowl. Cut in the butter with your hands until a sandy texture is achieved. Add the buttermilk and knead until it no longer sticks to your fingers.
- On a flour-dusted surface, roll out the dough to a thickness of ¾” (2 cm). Cut out circles using a glass or cookie cutter. Brush with butter.
- On the Instant Vortex control panel, press Bake, then set time to 15 Minutes and temperature to 355˚F (180˚C). Press Start.
- Bake in batches of 4-5 without crowding the machine.
- Meanwhile, add the ingredients for the jam to a hot pot. Once it comes to a boil, crush the raspberries and let reduce. Turn off heat and let cool.
- Serve the biscuits hot with jam.
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