Saffron Biscuits

One of my favorite ways to fill out a meal is to serve some hot-from-the-oven homemade biscuits alongside the central components. These buttery saffron bisuits would go nicely with any variety of entrées as they are free of overpowering tastes but instead feature the complementary and subtly sweet earthy flavour of genuine saffron. A flowery gem that is also quite costly due to the intensity of the labour involved, thankfully only a small amount is needed for colour and flavour.

Saffron Biscuits

Recipe by Lisa Turner
Published on February 21, 2024

Simple, soft and buttery homemade biscuits with the subtly sweet flavor and fragrance of saffron

Preparation: 15 minutes
Cooking time: 12 to 15 minutes

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Ingredients:

1/2 cup heavy cream
2/3 teaspoon saffron threads
2 1/4 cups cake flour + more for dusting
2 teaspoons baking powder
1/2 teaspoon sea salt
6 tablespoons (3/4 stick) cold unsalted butter
1 cup buttermilk

Instructions:

Heat the cream in a small heavy-bottomed saucepan over low heat until hot but not boiling. Remove from heat and stir in the saffron threads. Transfer to the refrigerator to chill.
In a medium bowl, whisk together the flour, baking powder, and salt. Cut the butter into the flour mixture with a pastry cutter until the butter is reduced to small pieces. Make a well in the centre of the dry ingredients and pour in the buttermilk and chilled saffron cream mixture. Stir until just combined and the dough comes together. Transfer to the refrigerator and chill for 30 minutes.
Line a baking sheet with parchment paper and preheat an oven to 400°F. Pour some flour into a small bowl. Flour your hands and scoop about 1/3 cup of the biscuit dough into the bowl of flour, gently coat, and shape into a 2-inch round biscuit about 1/2 inch thick. Transfer to the prepared baking sheet. Repeat with the remaing dough.
Bake until the biscuits are golden, about 12 to 15 minutes. Remove from the oven, let sit for 5 minutes, and transfer the biscuits to a wire rack to cool for another few minutes or longer before serving.

Makes 6 to 8 biscuits