Biscuits or Scones, Buttermilk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Flour 2 cups, spoon into measuring cup and level offBaking powder, 2 1/2 teaspoonsBaking Soda 1 teaspoonSalt 1 teaspoonGranulated Sugar 1 teaspoonButter, unsalted and cold 5 tablespoons, in chunksButtermilk 1 cup
Mix the dry ingredients in a bowl and using a manual wire pastry blender, cut in the fat until coarse crumbs, leaving some bigger pieces of butter to ensure flaky biscuits. Make a well in the flour and use a wooden spoon to stir in buttermilk until the dough is all one lump. Do not over mix and use a light hand - this is the key to perfect biscuits.
Put several spoonfuls of flour onto a cool surface (a marble slab is ideal) and turn out the dough. Knead lightly just to smooth the dough, pat into a 1/2 inch thick round, and use a 2 inch cutter to make biscuits. Repat the scraps and cut again - makes 18.
For scones, pat into a round, cut into 8 wedges, brush with buttermilk, sprinkle on sugar.
Put onto a silicone mat on a baking sheet: biscuits just touching each other, scones separate.
Bake at 450 F for 10 to 12 minutes (425F convection oven). Eat hot and fresh with butter.
Number of Servings: 18
Recipe submitted by SparkPeople user HOLDINGON2.
Put several spoonfuls of flour onto a cool surface (a marble slab is ideal) and turn out the dough. Knead lightly just to smooth the dough, pat into a 1/2 inch thick round, and use a 2 inch cutter to make biscuits. Repat the scraps and cut again - makes 18.
For scones, pat into a round, cut into 8 wedges, brush with buttermilk, sprinkle on sugar.
Put onto a silicone mat on a baking sheet: biscuits just touching each other, scones separate.
Bake at 450 F for 10 to 12 minutes (425F convection oven). Eat hot and fresh with butter.
Number of Servings: 18
Recipe submitted by SparkPeople user HOLDINGON2.
Nutritional Info Amount Per Serving
- Calories: 85.5
- Total Fat: 3.5 g
- Cholesterol: 9.2 mg
- Sodium: 203.7 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 0.4 g
- Protein: 1.9 g
Member Reviews
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JANET1012
I made these this morning and added a bit more buttermilk. They turned out great! My husband asked what I did differently to the biscuits because they had risen so well. I said it was a buttermilk biscuit recipe with more leavening than my usual baking powder biscuit recipe. It's our new favorite! - 6/6/15
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CD2320699
I needed a recipe to use up whatever buttermilk I had, and these did the trick! Very yummy! Only thing is that I don't have a small round cookie cutter so I used a large glass instead, which is like having two biscuits in one, but my husband nor I are complaining! Will make these again! - 6/12/11