Tuesday, December 11, 2012

Southern Korean Biscuits



A little overdone but these Southern Korean Biscuits are fresh and hot from the oven.


Butter, butter, butter...
These look so good that I was afraid to eat them. But that feeling ended after ten seconds. There’s an eastern twist to these Southern high-rise biscuits: Hanguk Safforn. Flaky, buttery Southern Korean Biscuits are fresh from the oven—so don’t delay, serve them with honey and more butter while they’re hot!  I love the deep golden color and the mild spicy glow that this powdered kimchee seasoning lends to this melt-in-your-mouth pastry.

The trick is work cold and to work the dough minimally. The butter and flour are chilled before hand and the dough is chilled another half hour before cutting. Each biscuit is lightly brushed with melted butter. Just 12 minutes at 400°F in the oven and you can smell the butter wafting through your kitchen. They literally melt in your mouth. They go well with bacon and eggs or just on their own with your coffee or tea. I like to serve them with more butter and honey. The down side with fresh biscuits is that they don’t keep well after two hours. They tend to become fragile and powdery if left out too long. Fortunately the dough freezes well for future meals.

Serve these Southern Korea Biscuits with butter and honey. The only thing better might be a sausage biscuit.





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