Peppered Buttermilk Biscuits

Thursday 20 July 2017

One thing that North Americans find very confusing is that the British call cookies Biscuits.  In North America a biscuit is well, a biscuit!  A type of quick bread similar to a scone, but actually quite different.  I love biscuits . . . both the North American type and the cookie type!

I'm honest if nothing else.  I adore buttermilk biscuits.  So moist and light . . .  and these Peppered Buttermilk Biscuits are no exception.  They are buttery, moist and light!

I love the sparky addition of coarse black pepper to these.  You might think it would be over-powering, as there is a full teaspoon of it, but it is not overwhelming in the least.  Its just perfect.

Another thing  I like about this recipe is that it only makes six, which is the perfect amount for a small family like mine.  There are only two of us and so small amounts are what I prefer, unless we are having company.

These are equally at home nestled next to a warm bowl of soup, a stew or along side of a tasty salad, which makes them an all year around quick bread to enjoy!

They are nice served warm, of course  . . .  with lashings of butter melting down into that peppery tastiness  . . .

But they are equally as nice served cold, later in the day with some butter and jam.  In short, these are a great all rounder! 

They do differ a bit than most biscuit recipes in that they use butter and not shortening or lard.  I am all for that.  I love butter. And it shows. Meh . . .

Oh well . . .  we all have our weaknesses and one of mine is butter . . . and biscuits  . . .  and chocolate . . . and fried chicken . . . ice cream  . . .  pie  . . .  I could go on and on, but you get the idea.

I just plain love to eat.  Guilty as charged!

*Peppered Buttermilk Biscuits*
Makes 6
The North American in me loves biscuits.  These are not cookies.  These are not scones.  These are biscuits.  Soft, peppery and buttery.  Great with soups, stews or salads. 

For the Biscuits:
280g plain flour (2 cups)
1 TBS baking powder
1/2 tsp salt
1 tsp coarsely ground black pepper
5 TBS unsalted butter, cut into small bits
180ml buttermilk (3/4 cup)
To Glaze:
1 egg, beaten with
1/2 tsp salt 

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking tray with some baking paper.  Set aside. 

Sift the flour into a bowl along with the baking powder and salt.  Stir in the black pepper.  Drop in the cold butter and cut it in with a pastry blender, or two round bladed knives until the  mixture resembles coarse meal.  Stir in the buttermilk with a fork until the mixture clumps together.  Tip out onto a lightly floured board and knead gently for about 30 seconds, folding and pressing it back on itself as you do.  Pat out into a 6 by 8 inch rectangle.  Cut into six rectangular biscuits.  Place them on the baking sheet.  Glaze the tops with the beaten egg/salt mixture. 

Bake in the preheated oven for 18 minutes until golden brown.  Check at 15 to make sure.  erve warm. 
Note - You can make these ahead on the day and keep at room temperature for several hours, reheating briefly in a 150*C/300*F/ gas mark 3 oven for 10 minutes, or in a micro-wave until just heated through, about 30 seconds on medium.

I was going to try to bake bread today, but it got so hot and humid and sticky I gave up on that idea, so I baked biscuits instead.  That's another thing biscuits are good for. They are a quick to make alternative to a loaf of bread.  Quick, easy,  and satisfying.  Bon Appetit!


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