• 2 Packets dry yeast
• 1/4 Cup warm water (100 degrees)
• 5 Cups all-purpose flour + extra for dusting
• 1 Tablespoon baking powder
• 1 Teaspoon baking soda
• 1 Tablespoon sugar
• 1 Cup cold unsalted butter, cut into small pieces, + ½ cup melted and cooled for brushing
• 1 Teaspoon salt
• 2 Cups buttermilk
• Preheat the oven to 230 degrees celsius.
• Dissolve the yeast in the warm water and let it stand until foaming, about 5 to 10 minutes
• Sift the flour, baking powder, baking soda, sugar and salt together into a large bowl.
• Transfer half the dry ingredients to the bowl of a food processor and cut in the cold butter, pulsing, until the mixture resembles coarse meal, with some larger pieces of butter remaining in the mix.
• Transfer the mixture back to the bowl holding the dry ingredients and mix to combine.
• Make a well in the centre of the bowl and add the yeast and buttermilk. Stir until a dough forms and turn out onto a floured surface.
• Kneed until the dough is smooth and no longer sticky – around 5 minutes
• Roll out the dough to the desired thickness and cut with your cookie cutters.
• Place onto baking paper and brush the tops with the melted butter and bake until lightly golden brown. (approx. 10 minutes)
Serve using 2 biscuits by adding ham and mustard as your filler.