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Mile High Buttermilk Biscuits

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I am a lover of quick breads  . . .  scones, tea loaves, baking powder biscuits, muffins, corn bread, etc.  I just love them.  One of the reasons I love them is because they are quick to put together and they freeze really well.   If you are making a pot of soup, it really isn't much extra work to put together a savoury muffin or quick bread to go along with it, and they realy turn a simple meal into something very special.

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I pinned this recipe for buttermilk biscuits on Pinterest a number of weeks back and I finally got around to baking them late last week.   I was really pleased with the way they turned out . . .  so much so that I have baked them twice since I baked them the first time.   Everyone just loves them.  They are from a blog called the Baker Upstairs and they are utterly gorgeous.

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Even the day after . . .  in fact two days later they are still quite moreish.  We just can't get enough of them and they are so quick and easy to make.

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They are light and fluffy and they really do raise quite high . . .  not quite a mile high . . .  but quite tall at any rate.   They're so good on their own, split and spread with a bit of butter  . . .

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Or with a bit of honey or a bit of cheese  . . . jam . . . peanut butter.   Mmmm . . . mmmm . . . good.  I dare say that buttermilk will be a staple in my refrigerator from now on!  (Did you know you can buy it by the litre from Ocado?  You can!  I only just discovered that myself a few weeks back!  It's great!)

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*Mile High Buttermilk Biscuits*
Makes 12

These are the lightest fluffiest buttermilk biscuits you could ever bake or eat.   So good that I have baked them twice in the last few days!  Adapted from a recipe found on The Baker Upstairs. 

280g of plain flour (2 cups) sifted
1 TBS sugar
3 tsp baking powder
1 tsp salt
125g of cold butter, cut into bits (1/2 cup)
180ml of buttermilk (3/4 cup) 

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Preheat the oven to 225*C/450*F/ gas mark 7.  Line a baking tray with baking paper.

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Sift the flour into a bowl.  Whisk in the sugar, salt  and baking powder.  Drop in the butter. Cut it into the dry ingredients using two round bladed knives or a pastry blender.  You want pieces no larger than the size of dry peas.  Some that size and some smaller.  Stir in the buttermilk with a fork to mix to a soft dough.   Tip out onto a lightly floured board.  Knead gently a couple of times.  Pat out to a six by nine inch rectangle.  Visually divide into threes and fold the outer thirds in over the middle third like a book.  Pat out again to a six by nine inch rectangle, about 1/2 inch in thickness.  Cut into rounds with a sharp 2 1/2 inch round cutter, using a sharp up and down tap.  Place several inches apart on the baking sheet.

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Bake for 10 to 12 minutes until golden brown and well risen.  Serve warm. 

I just know you are going to really enjoy these!

Marie Rayner
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  1. I just made some buttermilk scones, added grated cheese this time as my Dad always did that. I've added raisins, walnuts, craisins as well. Delicious with butter and a dab of jam. The recipe I used is almost the same as yours, mine came from the Dairy Book of home cookery from 1979 which I got when we lived in England.

    1. They sound lovely Linda! I have a Dairy Cookbook upstairs, I will have to take a look! xoxo


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