Fluffy Buttermilk pancakes made from my easy homemade pancakes mix recipe.. link is below. Easy…
Easy Buttermilk Biscuits
Buttermilk Biscuits..
Basic and such a delicious recipe of the classic favorite. These biscuits have layers in abundance, have been baked to perfection, and are oh so good with butter and jam. I mean with cream will be great too, but more butter on top of a hot biscuit is my entire reason why I bake them. There is no equal to that soft butter and jam on a hot biscuit. Yes, it will slightly drip on the first bite, but I don’t mind.
My ratio for the perfect biscuit is 2 parts flour, 1 part unsalted butter and 1 part buttermilk. Will mostly give a dry shaggy dough. But on folding on to itself over a parchment sheet will bring it all together and give you those wonderful layers.
As you can see I have cut them bite sized since I like them that way. But you can cut in any shape.
Enjoy for breakfast or for teatime with jam and butter and cream of choice.
Ingredients
All purpose flour- 240g
Unsalted Butter – 120g, cold and cubed
Baking powder – 2 tsp
Salt – 1/2 tsp
Brown sugar- 2 tsp
Buttermilk – 120ml, will need lesser
Coarse sugar – 2tbsp
Method
1. In a large mixing bowl add the flour, salt, baking powder, sugar. Mix using a fork
2. Add the butter to the flour mixture and cut in using a pastry cutter or rub with fingers until crumbly but the butter is still visible in chunks
3. Add the Buttermilk a little by little, you won’t need it all, so reserve for brushing. Form a shaggy dough without over working it
4. Tip the dough on to a parchment paper over the working surface
5. Fold inwards many times from all sides using the paper to bring together the dough and also form layers in the dough
6. Pat the dough into a rectangle of 1.5cm thick sides
7. Cut into shapes of preference using a very Sharp knife
8. Arrange them on a lined baking tray with enough space
9. Brush the tops with the remaining Buttermilk and sprinkle generously with the coarse sugar
10. Bake at 190°C for 20 to 25 minutes until golden in color
11. Enjoy warm with butter, jam and cream
Easy Buttermilk Biscuits
Course: Breakfast, BiscuitsCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
280
kcalTotal time
40
minutesEasy and buttery buttermilk recipe that you can make for breakfast to serve with Jam and cream, or use a biscuit cobbler topping
Ingredients
All purpose flour- 240g
Unsalted Butter – 120g, cold and cubed
Baking powder – 2 tsp
Salt – 1/2 tsp
Brown sugar- 2 tsp
Buttermilk – 120ml, will need lesser
Coarse sugar – 2tbsp
Directions
- In a large mixing bowl add the flour, salt, baking powder, sugar. Mix using a fork
- Add the butter to the flour mixture and cut in using a pastry cutter or rub with fingers until crumbly but the butter is still visible in chunks
- Add the Buttermilk a little by little, you won’t need it all, so reserve for brushing. Form a shaggy dough without over working it
- Tip the dough on to a parchment paper over the working surface
- Fold inwards many times from all sides using the paper to bring together the dough and also form layers in the dough
- Pat the dough into a rectangle of 1.5cm thick sides
- Cut into shapes of preference using a very Sharp knife
- Arrange them on a lined baking tray with enough space
- Brush the tops with the remaining Buttermilk and sprinkle generously with the coarse sugar
- 10. Bake at 190°C for 20 to 25 minutes until golden in color
- 11. Enjoy warm with butter, jam and cream
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