Showing posts with label quick breads. Show all posts
Showing posts with label quick breads. Show all posts
This fluffy Buttermilk Biscuits Recipe is one of my favorite biscuit recipes. Such a simple make and it produces perfect, light and flaky biscuits each and every time.
Its a recipe I have had saved in my Big Blue Binder for many, many years now, and is considered to be one of my most reliable biscuit recipes!
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It dates back to the late 1970's when I was living in Calgary. I got the recipe from a friend's mother. She was a Latter Day Saint, and you can just bet that these were excellent biscuits from the get-go!
Latter Day Saints be good cookers!
I went through a period of time where I was collecting recipes which used buttermilk. I have always hated waste and wanted to be able to use up every scrap of buttermilk from the containers I bought. This delicious recipe was a part of that collection!
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The term Biscuit here is not to be confused with British biscuits. In the UK the word "biscuit" is used in the place of the word "cookies."
These are also not Scones. Scones and biscuits are two completely different things and used for two completely different purposes for the most part, but I won't get into that today.
You can call them whatever you like, but one thing is for sure and will never change and that is that these biscuits are flipping delicious!
Short and flaky, buttery, rich, and incredibly tasty, with a slight tang from the use of both sour cream and buttermilk.
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A quantity of frozen butter is grated into them. This serves a dual purpose. One to give them a rich buttery flavor.
Two to create little pockets in the dough and give them even more lift, making them incredibly light and flaky, with a beautiful buttery crust.
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WHAT YOU NEED TO MAKE THIS FLUFFY BUTTERMILK BISCUITS RECIPE
Simple baking store cupboard ingredients, combined with fresh dairy ingredients.
- 2 cups (280g) plain all purpose flour, sifted (if using cup measures, sift before measuring)
- 1 tsp salt
- 1 TBS baking powder
- 1/4 cup (30g) dairy sour cream
- 1/2 cup (120g) butter, frozen
- 3/4 cup (180ml) buttermilk (may need more)
- 1 TBS butter, melted
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Buttermilk is a fermented milk product these days, created by adding a culture to regular milk. Traditionally however, it was the thin not-fat liquid which was leftover after churning butter.
Although it looks and tastes rich and creamy, traditional churned buttermilk was always nonfat because all the fat wound up in the homemade butter.
These days, cultured buttermilk can range from skim to full-fat with corresponding calorie count, just like yogurt and sour cream, although most of what we buy in stores is low-fat.
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If you run out of buttermilk, there are several great substitutes for it. First, you can add some lemon juice or white vinegar (1 - 2 TBS) to a glass measuring jug and add whole milk to the amount you require. Leave for 5 to 10 minutes to clabber.
My favorite method is to combine equal parts of rich full fat plain yogurt with full fat milk. This is rich and creamy. It used to frustrate me that in the UK for the most part you could only get buttermilk in small one cup pots.
It came in very handy knowing how to make my own.
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HOW TO MAKE THIS FLUFFY BUTTERMILK BISCUITS RECIPE
These are a lot easier to make than one would suppose so long as you follow my instructions exactly and work quickly.
Preheat the oven to 450*F/230*C/ gas mark 7. Have a baking tray ready that you have lined with baking paper.
Sift the flour into a bowl. Stir in the salt and baking powder.
Add the sour cream and stir with a fork to mix it into the flour mixture.
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Grate in the frozen butter, mixing it in quickly with a fork or pastry blender as you go.
Stir in the buttermilk, a little bit at a time, until the dough clumps together. It will be a slightly nobbly dough, don't overwork it.
Pat out on a lightly floured surface to a rectangle which is 1 inch thick. Using a sharp knife, cut into 12 squares. Carefully transfer to the baking sheet.
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Bake in the preheated oven for 12 to 14 minutes. Brush with the melted butter and then bake for a further 1 to 2 minutes until golden brown top and bottom.
Serve warm. I love these with cold butter and preserves, but they really go with just about anything!
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You can split and fill them with many things, sausage, bacon, cheese and something which those of us who celebrate Easter will be enjoying a lot of this weekend, ham! They also go very well with fried chicken.
Great for breakfast, lunch or dinner!
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I have lots of delicious biscuit recipes here in The English Kitchen. Some others you might enjoy are as follows:
MILE HIGH GREEK YOGURT BISCUITS - Just as described. These are a real favorite with a beautiful crumb and texture.
QUICK AND EASY BUTTERMILK BISCUITS FOR TWO - The perfect biscuit, the perfectly sized for the smaller family.
CHEDDAR BACON AND CHIVE BISCUITS - Perfect with a soup or a salad or even just on their own. These are fabulously tasty and make a great dinner or breakfast biscuit!
Fluffy Buttermilk Biscuits Recipe
Yield: 12
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Crisp, flaky and buttery. These delicious biscuits go with anything!
Ingredients
- 2 cups (280g) plain all purpose flour, sifted (if using cup measures, sift before measuring)
- 1 tsp salt
- 1 TBS baking powder
- 1/4 cup (30g) dairy sour cream
- 1/2 cup (120g) butter, frozen
- 3/4 cup (180ml) buttermilk (may need more)
- 1 TBS butter, melted
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Have a baking tray ready that you have lined with baking paper.
- Sift the flour into a bowl. Stir in the salt and baking powder.
- Add the sour cream and stir with a fork to mix it into the flour mixture.
- Grate in the frozen butter, mixing it in quickly with a fork or pastry blender as you go.
- Stir in the buttermilk, a little bit at a time, until the dough clumps together. It will be a slightly nobbly dough, don't overwork it.
- Pat out on a lightly floured surface to a rectangle which is 1 inch thick. Using a sharp knife, cut into 12 squares. Carefully transfer to the baking sheet.
- Bake in the preheated oven for 12 to 14 minutes. Brush with the melted butter and then bake for a further 1 to 2 minutes until golden brown top and bottom.
- Serve warm.
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I am a huge fan of having bread of some type for breakfast. I love pastries, coffee cakes, tea loaves, croissants, muffins, biscuits, etc. And there is no better time to enjoy them than for breakfast!
Prepare yourself to fall in love. This fabulous recipe for Buttermilk Biscuit Muffins combines two of my loves. Buttermilk biscuits and muffins. Say what???
Biscuits and Muffins, and by Biscuits I mean North American Biscuits, not British Biscuits which are not biscuits at all by the North American definition, but rather cookies. (Which they call biscuits. Confused yet?)
These Buttermilk Biscuit Muffins are fabulously tasty with a crusty, buttery exterior, and all of the best qualities of a biscuit, except they are baked in a muffin tin like a muffin.
That's right. Like a muffin. They are a beautiful cross between the two. They are an example of what you would get if a muffin married a biscuit and they had a baby together.
They go together like a biscuit in that you mix together the dry ingredients, cut in the fat and then stir in the wet. But from there on in, you proceed as if they were a muffin by dropping the dough into buttered muffin cups.
Simple baking cupboard ingredients. Nothing fancy here.
- 2 1/2 cups (350g) plain unbleached all purpose flour
- 1/4 cup (50g) sugar
- 1 TBS plus 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cardamom or nutmeg
- 1/2 tsp salt
- 10 TBS (145g) cold butter, cut into small pieces
- 1 cup (240ml) cold buttermilk
- 1 TBS sugar for sprinkling on top
I chose to use cardamom in my muffins. I love the flavor of cardamom. Kind of peppery, but almost sweet at the same time.
Don't worry if you haven't got any buttermilk, you can very easily make a simple substitute which works like a charm.
You can add 1 TBS of lemon juice or white vinegar to a measuring cup and whisk in the amount of whole milk needed to make a full measure. Leave it to stand for 5 to 10 minutes to clabber. Easy peasy.
Even easier is the second method. Whisk together equal amounts of full fat thick plain Green yogurt and full fat milk to equal the measure of buttermilk needed. (In this case 1 cup so you would need 1/2 cup of yogurt and 1/2 cup of milk.)
HOW TO MAKE BUTTERMILK BISCUIT MUFFINS
As I said above these tasty muffins get mixed together like a biscuit, but spooned into muffin cups and baked like a muffin.
They are so much easier than biscuits. There is no kneading or patting out. No cutting, etc. Just mix and drop. Bam! Easy peasy!
Begin by preheating your oven to 350*F/ 180*C/ gas mark 4. You will need a 12 cup muffin tin. Butter it really well with butter.
I cut the recipe in half myself today and used my six cup ceramic muffin baker. Measurements for half the recipe would be:
- 1 1/4 cups (175g) plain unbleached all purpose flour
- 1/8 cup (25g) sugar
- 1/2 TBS plus 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp ground cardamom or nutmeg
- 1/4 tsp salt
- 5 TBS (73g) cold butter, cut into small pieces
- 1/2 cup (120ml) cold buttermilk
- 1/2 TBS sugar for sprinkling on top
Sift the flour, soda, baking powder and cardamom into a bowl. Whisk in the salt and sugar. Drop in the butter.
Cut the butter in using a pastry blender of two round bladed knives until the mixture resembles coarse crumbs laced with small chunks of butter.
Pour in the buttermilk and mix to a soft damp claggy droppable dough. If you think it is too dry add a bit more buttermilk. Don't overmix.
Divide the dough between the prepared muffin cups, dropping an equal portion into each cup. Sprinkle some sugar on top of each.
Bake in the preheated oven for 25 to 30 minutes until the tops and bottoms are golden brown and they are firm to the touch.
Transfer the muffins to a cooling rack to cool for a few minutes before serving. Cold butter and jam go awfully well with these.
You can freeze any leftover baked muffins in an airtight container for up to three months. To eat, remove as many as you wish to enjoy at any given time, and gently reheat in the microwave for about 20 seconds, or you can leave to thaw completely and reheat in a gentle oven for a few minutes.
These are beautiful and have a lovely texture. I love the crisp buttery edges and the nobbly crisp craggy bits that you get on top. They are beautifully tasty spread with butter while warm and enjoyed with jam.
Many of you ask about my muffin baker. It is one I bought from The Bay last year. I believe it is an Anthropology brand muffin baker.
It has a vintage look, and is very pretty, but, aside from that and most importantly, it bakes beautiful muffins. I love it!
Buttermilk Biscuit Muffins
Yield: 12
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Buttery, crusty muffins that are delicious served warm with plenty of butter and jam. They are also great to use in fruit shortcake desserts. Prepare yourself to fall in love.
Ingredients
- 2 1/2 cups (350g) plain unbleached all purpose flour
- 1/4 cup (50g) sugar
- 1 TBS plus 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cardamom or nutmeg
- 1/2 tsp salt
- 10 TBS (145g) cold butter, cut into small pieces
- 1 cup (240ml) cold buttermilk
- 1 TBS sugar for sprinkling on top
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 12 cup muffin tin really well, set aside.
- Sift the flour, soda, baking powder and cardamom into a bowl. Whisk in the salt and sugar. Drop in the butter.
- Cut the butter in using a pastry blender of two round bladed knives until the mixture resembles coarse crumbs laced with small chunks of butter.
- Pour in the buttermilk and mix to a soft damp claggy droppable dough. If you think it is too dry add a bit more buttermilk. Don't overmix.
- Divide the dough between the prepared muffin cups, dropping an equal portion into each cup.
- Sprinkle some sugar on top of each.
- Bake in the preheated oven for 25 to 30 minutes until the tops and bottoms are golden brown and they are firm to the touch.
- Transfer the muffins to a cooling rack to cool for a few minutes before serving.
- Cold butter and jam go awfully well with these.
Little Cinnamon was awfully interested in these today. She is about half the size of Nutmeg and rarely gets involved. I could not help but take her photo as she tentatively gave the air above these delicious muffins a little sniff!!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
One of my all time favorite things to bake is Lemon Loaf. I have been baking lemon loaves since I was a very young cook. In fact I think one of the first things I remember baking is a lemon loaf and I remember my mother baking lemon loaves for tea parties she was either hosting or attending.
I have baked many many lemon loaves throughout the years, and used a lot of different recipes.
One lemon loaf is one which I bake uses lemon curd. Lemon Curd Drizzle Cake is one of my all time favorites. It is a recipe I adapted from a cookbook The Good Granny Cookbook, put out a number of years ago by Jane Fearnly Whittingstall (Hugh's mother.)
It has a beautiful flavor. Its moist and delicious and incredibly lemony. I had to leave my copy of this book in the UK and have not been able to replace it. Sigh . . .
Today I am sharing with you my old standby when it comes to lemon loaf. This is a recipe which I got from my old Purity Cookbook. I have had this book for about 45 years. The first time I saw it was at my ex sister in laws house.
Her's had a coupon at the back that you could send away to get another copy of copies of. She generously gave me a coupon and I sent away for one for myself. As you can see it is well loved, and dog earred.
One way of telling how good a recipe book is by seeing how splattered the pages are. You can tell this is a popular recipe in my kitchen as the pages are indeed very splattered and stained from years and years of baking.
Some people might not like having something like this in their cookbook library, but for me, this is a true treasure. I would not part with it for any amount of money, and this Glazed Lemon Loaf recipe is one of the reasons why!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thank you for visiting! Do come again!
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One of the reasons I love this lemon loaf recipe so much is that it is quick and easy to make. A child could make it. Also it is very moist and delicious with a beautiful crumb.
It is a bread you really cannot improve upon. I have added a few things to the technique of making it through the years which I have adapted from other bakers, such as rubbing the lemon zest into the sugar for the recipe.
This is something I learned from Dorie Greenspan. It helps to release all of the oils from the lemon zest and yields even more lemon flavor!
I used to belong to a baking group called Tuesdays with Dorie and this is one of the things/techniques I learned from being in that group.
Every Tuesday we baked a different recipe from Dorie's baking book, Baking, From My Home to Yours. It was a great way to connect with other baking bloggers and make new friends. If you have never joined a baking group, I highly recommend doing so!
HOW TO CHOOSE LEMONS FOR BAKING
I know you shouldn't really squeeze fruit that you are looking to buy, but in the case of lemons and limes, squeezing lightly goes a long way towards picking out the best fruits.
First of all you should pick lemons which have a bright and blemish free skin. They should not appear withered in any way, and most especially at the stem end of the fruit. If it is wrinkled or dry looking here, don't choose it. Old fruit. Dry fruit.
A good lemon will also feel quite heavy in your hand. This means that the lemon has a higher juice content. If a lemon feels really light, it is probably quite dry. This applies to any citrus fruit.
Give them a light squeeze. Just gently press with your thumb. If it gives a little, then this is a juicy fruit. If there is no give, then it is probably (once more) a dry fruit.
WHAT YOU NEED TO MAKE GLAZED LEMON LOAF
Simple baking ingredients. These things are always found in my kitchen.
- 1 1/2 cups (210g) all purpose plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (45g) chopped toasted walnuts (optional)
- 2 tsp finely grated lemon zest
- 1/2 cup (120g) butter
- 1 cup (200g) granulated sugar
- 2 large free range eggs
- 1/2 cup (120ml) whole milk
To glaze and finish:
- 1/4 cup (50g) granulated sugar
- 2 TBS fresh lemon juice
- Icing sugar to dust on top when serving
The finishing glaze is entirely optional of course, but it really does add a lovely lemon flavor to the loaf. I also like to pretty it up with a light dusting of icing sugar.
HOW TO MAKE GLAZED LEMON LOAF
Preheat the oven to 350*F/180*C/ gas mark 4. Butter your loaf tin and then line it with a strip of paper leaving an overhang on two sides for each of lifting out.
Rub the sugar and lemon zest together in a bowl until very fragrant. Add the butter and cream the two together until light and fluffy. Beat in the eggs, one at a time until thoroughly combined.
Sift the flour, baking powder and salt together. Add to the creamed mixture in three additions, alternating with the milk, making three dry and two wet additions. Combine lightly after each.
Spoon into the prepared pan and smooth the top over.
Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Leave to cool for five minutes and then if glazing, whisk together the glaze ingredients until smooth and drizzle over top.
Leave to cool in the pan lifting out to remove.
Dust with icing sugar and cut into slices to serve.
Note: If you are using the toasted walnuts, stir them in last, prior to spreading the batter in the prepared tin.
I really enjoy this cut into thin slices (about 1/3 inch thick) and lightly spread with softened butter. Loaves such as this slice much easier if left overnight before slicing.
This is the perfect lemon loaf recipe. There are no bells or whistles. Simplicity speaks for itself with the end result being a lush lemon loaf with pure lemon flavor. This always goes well with a hot cup or tea or coffee!
Glazed Lemon Loaf
Yield: 1 (9X5X3) loaf cake
Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M
This sugar glazed quick bread loaf is beautiful served with a nice hot cuppa tea or coffee. Adapted from a recipe in the old Purity Cookbook.
Ingredients
- 1 1/2 cups (210g) all purpose plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (45g) chopped toasted walnuts (optional)
- 2 tsp finely grated lemon zest
- 1/2 cup (120g) butter
- 1 cup (200g) granulated sugar
- 2 large free range eggs
- 1/2 cup (120ml) whole milk
To glaze: (optional)
- 1/4 cup (50g) granulated sugar
- 2 TBS fresh lemon juice
- Icing sugar to dust on top when serving
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter your loaf tin and then line it with a strip of paper leaving an overhang on two sides for each of lifting out.
- Rub the sugar and lemon zest together in a bowl until very fragrant. Add the butter and cream the two together until light and fluffy. Beat in the eggs, one at a time, until thoroughly combined.
- Sift the flour, baking powder and salt together. Add to the creamed mixture in three additions, alternating with the milk, making three dry and two wet additions. Combine lightly after each.
- Spoon into the prepared pan and smooth the top over.
- Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Leave to cool for five minutes and then if glazing, whisk together the glaze ingredients until smooth and drizzle over top.
- Leave to cool in the pan lifting out to remove.
- Dust with icing sugar and cut into slices to serve.
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