Cannabis Buttermilk Biscuits
Ingredients & directions
Flaky buttermilk biscuits
Ingredients
Equipment Use a mixing bowl, pastry cutter or fork, floured biscuit cutter or knife, baking sheet, and pastry brush. Use a cannabutter you can measure and identify.
Directions
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Cut in the cold shortening
Heat the oven to 375°F. Whisk the flour, baking powder, salt, cream of tartar, and baking soda. Cut the cold shortening into the flour mixture until it looks coarse with a few pea-sized pieces.
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Bring the dough together
Pour in the cold buttermilk and stir just until the dry flour is moistened. Turn the shaggy dough onto a lightly floured surface. Fold it gently a couple of times, then pat it ½ inch thick.
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Cut, brush, and bake
Press a floured cutter straight down, or cut squares with a knife. Gather and pat the scraps once. Set the biscuits on an ungreased sheet and brush the tops with half the melted cannabutter. Bake 16–19 minutes, until the tops are golden.
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Brush again while warm
Move the biscuits to a rack and use the remaining melted cannabutter to brush the tops. Count the finished biscuits and write down the amount of butter used before labeling the batch.
Storage Cool completely before packing. Label the container and store it securely, separate from plain biscuits.
Kitchen notes
Keep the layers light
What if the dough looks rough?
A shaggy dough is ready to shape once the loose flour is moistened. Pat with a light hand and stop once it holds together.
How do I estimate each biscuit?
If you know the strength of the butter, multiply its milligrams of THC per tablespoon by the amount brushed on. Divide by the actual biscuit count for a batch average. Try to brush evenly and use the THC potency calculator when you need to work from a batch estimate.