Biscuits and 3 types of compound butter

Ingredients:

Buns

• 2.5 cups premium flour + extra for dusting
• 2 tbsp. baking powder
• 1 tbsp. sugar
• 1.5 tsp coarse salt
• 110g very cold unsalted butter, diced (freeze for 30 minutes before slicing)
• 1 cup chilled whole milk or well-shaken kefir + extra for greasing
• Flavored butter for serving (see recipes below)

Butter with dill and capers

• 110 g softened butter
• 1/4 cup chopped dill
• 2 tbsp capers
• Zest and juice of 1 lemon

Sweet Curry Butter

• 110 g softened butter
• 3 tbsp. l. mango chutney
• 2 tbsp roasted curry powder

Maple-Chipotle Butter

• 110 g softened butter
• 2 tbsp. maple syrup
• 1 tablespoon adobo sauce from a can of chipotle

Preparation:

1. Preheat oven to 220°C. Combine flour, baking powder, sugar, and salt in a food processor. Whisk. Add diced butter and pulse a few times until it forms pea-sized pieces.
2. Transfer the mixture to a large bowl. Pour in the milk or soured milk and stir until the dough comes together but is not completely combined. Turn it out onto a lightly floured surface, then gather the dough and roll it out into a 2 cm thick rectangle (12 x 25 cm). Fold the rectangle in half and roll it out again to a 2 cm thickness. Repeat the folding and rolling process 4 more times, until you have a 2 cm thick rectangle (12 x 25 cm).
3. Flour a 6-cm (2.5-inch) round cookie cutter and cut out 8 rolls, cutting all the way to the edge of the rectangle (be sure not to leave any gaps between the circles). Gather the scraps, being careful not to knead or crush them. Roll out to a thickness of 2 cm (0.8-inch) and cut out about 2 more circles. You can also use a knife to cut the dough into 6-cm (2.5-inch) squares.
4. Place the dough on an ungreased baking sheet without parchment paper. Lightly brush the tops of the circles with milk or sour milk. Bake until golden brown, 12–15 minutes.

5. Variations of compound butter

   
   Butter with dill and capers:
   
   Cream the butter with the dill, capers, lemon zest and juice.
   Output: 0.5 cups
   
   Sweet Curry Butter:
   
   Mix butter with mango chutney and curry powder.
   Output: 0.5 cups
   
   Maple Chipotle Butter:
   
   Combine butter, maple syrup and adobo sauce.
   Output: 0.5 cups