I think if there is no dish on earth more beautiful or delicious than a perfectly roasted chicken. It is one of my absolute favourite things to cook and to eat. I am always on the lookout for a new way to prepared it.
You cannot have too many recipes or ways of roasting chicken in my opinion. This recipe I am sharing with you today is a really good one and comes from the Katie Stewart Cookbook which was published in 1983.
Its actually a really excellent cookbook. Its filled to overflowing with recipes selected by Katie Stewart that are her favourites, for every day meals and for entertaining.I don't think you can really go wrong with a book that contains someone's favourite recipes, do you?
Katie Stewart is actually no longer alive. She passed away in 2013 at the age of 78. During the 1960's and 1970's her cookery columns in The Times made her a household name here in the UK.
Her wherewithal equipped the middle classes with all that they needed to be able to entertain successfully by providing them with delicious foolproof recipes. And she did it all without a cookery show, a blog, or much else in the way of bells and whistles.
I first became aware of her when I worked at the Manor down South in Kent. My boss had several of her cookery books. I liked them so much that I purchased several for myself. They are filled with good solid recipes, cookery tips and ideas.
This roast chicken is a bit different than most roast chicken recipes you might see. The chicken actually begins cooking with one breast side down in the roasting tin, and then is flipped over to the other side and finishes with being roasted right side up.
The end result is a succulent, perfectly tender and moist roast chicken that you can be proud to serve to anyone.
I would suggest that you begin with a good roasting chicken. The last few times I have bought a free range whole chicken from The Thoughtful Producer. I purchased them through Ocado the online grocery store.
The Thoughtful Producer specialises in free range and forage fed chickens. I was so impressed with the first one I bought that I didn't hesitate to get another one.
They are very well packaged, and come wrapped with a sturdy bag on the outside (not flimsy cling film you can punch your fingers through. Inside they are wrapped in paper and then inside that is a chicken in a cooking bag.
You can either cook the chicken in the bag, (rosemary is included to insert in the cavity) or outside in a roasting tin. It also has a pop up timer to tell you when the chicken is done and comes with a bag of giblets to aid in making your gravy.
Aside from starting with a really good chicken, you will need to make an herb butter which is insertd into the cavity of the bird. I used finely chopped fresh chives, parsley and thyme, along with a quantity of freshly grated lemon zest and some seasoning.
TOP TIP: If your butter is hard, but it into smaller bits and pop into a bowl. Rinse out another bowl larger enough to cover the intitial bowl with some boiling water and then invert it over the bowl of butter. You will find that within one or two minutes you have perfectly softened butter.
Have you ever seen this kind of potatoes before? They are called Pink Fir Apple Potatoes. My friend Tina's husband Tony grew some this year. They are a fingerling variety of waxy potato that is really good for making salads with.
They really are most unusual looking, covered with little nobbly bits. They are also excellent roasted. I washed them really well, dried them and then cut them into halves lengthwise.
I then tossed them in a baking dish along with 1 TBS of good olive oil and 1 TBS of melted butter, along with the juice from the lemon I had zested to use in the herb butter for the chicken. Waste not want not.
Along with a bit of salt, pepper and a touch of garlic, they roasted beautifully in the oven along with the chicken and were done around the same time as it was finished. Beautifully caramelised and flavourful.
They went perfectly with our roast chicken dinner! Just look at how juicy, golden brown and caramel tinted they turned out. Their flavour and texture was amazing.
Just look at how tender and moist that chicken is. I served it with a gravy that I made from the pan juices. Making a tasty gravy is very easy to do.
You begin by pouring all of the pan juices into a measuring cup. There will be a layer of fat on the top. Spoon off 2 TBS of the fat into a saucepan and discard the remaining fat as best as you can, leaving only the chicken juices.
Heat the fat in the saucepan and whisk in 2 TBS of all pupose/plain flour until smooth. Let it cook for several minutes to cook out the flour taste.
Add chicken stock or water to the remaining pan juices in the measuring cup to bring it up to 480ml or two cups of liquid. You want to whisk this slowly into the fat and flour roux in the saucepan.
Continue to cook it, whisking continuously until the mixture comes to the boil and thickens nicely. You should have a really beautiful tasting gravy there.
You can adjust the seasoning as you wish. This will be perfect spooned over your roasted chicken and vegetables. You cannot get a nicer tasting gravy.
What is your favourite part of the chicken to eat? Todd always enjoys the legs, whereas I like the breast meat. I also am awfully fond of those two little nuggets you will find on the bottom of the chicken.
They are like little oyters of dark and delicious meat. Having absorbed all of the chicken juices and goodness throughout the cook time. They are quite delectable
It is the same with any bird, even turkey. I call them the cooks treat! They are reserved for me. Little nuggets of deliciousness.
You can serve whatever vegetables you want to serve with your roast dinner. Today I served the roasted potatoes, some mashed potatoes, baby peas, carrots and mashed swede (turnips/rutabaga).
Normally I would also serve stuffing with a roast dinner like this, but I was too tired today to make any stuffing. If you are looking for a really tasty stuffing recipe I highly recommend my Sage and Onion Stuffing which you will find here.
Normally when I make it I make extra and freeze it, ready to pull out for occasions such as today. Unfortunately I had alread used all which I had frozen.
I think the next day I feel really energetic I will make a big batch and then freeze it in two cup containers, ready to haul out and use when I want some stuffing.
That is my favourite stuffing. I could eat it with a spoon. Its almost dangerous for me to have in the refrigerator because I find myself picking at the leftovers constantly.
When a stuffing tastes just as good cold as it does hot, you know you have a winner there!
All in all this was a most delicious dinner. My husband felt really spoiled. He loves a good roast dinner. I do too actually.
Yes, they are a lot of work to pull together, but think of how very delicious all the leftovers are going to be. In sandwiches, as soup, in a casserole . . .
I never mind paying a premium for a good roasting chicken. I always know I will get at least three meals from a good sized bird, which makes for a very delicious economy indeed.
Roast Chicken with Herbs
Yield: 4
prep time: 10 Mincook time: 1 Hourinactive time: 10 Mintotal time: 1 H & 20 M
Moist, delicious and filled with lovely flavours from the inside out. dapted from Katie Stewart's Cookbook.
Ingredients:
- 1 3 lb. (1.4 kg) oven-ready chicken
- 3 ounces (75g) butter, divided
- 1 TBS finely chopped fresh parsley
- 1 TBS freshly chopped fresh chives
- 1 tsp freshly chopped fresh thyme
- finely grated lemon zest to taste
- fine sea salt and freshly ground black pepper to taste
Instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Have a deep roasting tin ready to go. Butter it well.
- Cream 2 ounces (1/4 cup/60g) butter together with the chopped herbs, lemon rind, salt, and papper. Spoon into the cavity of the chicken.
- Place the chicken, resting with one breast down, into the roasting tin. Spread the exposed surface of the chicken with the remaing butter and season lightly. Roast in the preheated oven for 20 minutes.
- Remove the chicken from the oven and flip it over to the other side, baste with the pan juices, return to the oven, and roast for a further 20 minutes.
- Remove from the oven and turn the chicken upright. Baste again. Return to the oven and roast for a further 20 minutes, for 60 minutes in total.
- Remove from the oven, let rest for 10 minutes. Spoon any juices from the cavity over top. Carve and serve.
- A delicious gravy can be made from the pan juices.
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
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These last six months have been huge trial for many of us. When the lockdown began, like many, I had no idea it would last as long as it has and it is ongoing.
Life suddenly got very narrow. I keep busy most days and so time has moved along quite swiftly for me. I've been crafting, cooking and organising!
I recently took on the task of organising my spices. I love to cook and I love putting flavour into foods.
As a consequence of that I have loads of spices and flavourings and I am ashamed to say, this is what they were looking like. (See photo below)
I tried to keep them semi-organised, but to be honest, every time I reached for something, especially something out of the ordinary, I was faced with an exercise in frustration!
I recently received these spice labels from Innoveem, which were a great impetus towards me getting organized. I fell in love with design and practicality of them. Here is a bit about them from the website:
- Other labels for spice jars often have small hard to read text on them. Our 38mm diameter spice jar labels are perfectly sized to fit on any round or square spice jars, with large BOLD clear and easy to read text. Which ultimately means you can always find the spice jar you are looking for.
- This full comprehensive range of herb and spice labels covers the most common herbs and spices used in the UK kitchen today. This consists of 60 colour coded easy to peel pre-printed herb & spice labels, as well as 12 BONUS blank labels so you can label any extra exotic spices or mixes you make yourself.
- Our durable adhesive small jar labels have awesome sticking power on Glass, Plastic, Wood and metal surfaces. The glue has excellent sticking performance so the label will not fall off, ensuring they will last a long time.
- Because our hard wearing labels for jars are waterproof you will be able to wash and wipe them clean without damaging them. This is great because your labels will continue to look as good as the day you put them on. Suitable for both lids or front of jars!
- Do these come with a money back guarantee? YES! Your purchase comes with a full 90-day no-risk, no-nonsense 100% money back guarantee. Either you are thrilled, or we don't want your money!
I have always been thoroughly impressed with all of the labels I have gotten that are from this company. Everything about them has been exemplary and above board. I was so impressed with the spice labels that I got started right away organizing everything.
My spice jars in the wall spice cabinets were replaced with matching jars of a single kind and I labeled them all accordingly.
Green edged labels for the soft herbs. Orange/brown edged labels for the spices. White edged labels for the seeds, etc.
Interestting mixtures and my own homemade mixtures got put into little pots and labeled with the blank spice labels. They were the perfect size for these little pots.
As you know I am a great lover of making my own spice combinations and rubs. You know exactly what goes into them and how old they are. I have a whole page of them here. This is a list that gets added to.
I also have a printable list which you can find here.
I got rid of my minging old stacking spice racks which I had gotten quite tired of and which were looking quite dated and tatty. I replaced them with a more modern looking turntable type of spice unit, and of course the spice labels fit perfectly on the ends of the jars.
Everything is now at my fingertips and easily identifiable. I am so, so, SOOOO pleased with the results!
Everything looks a bazillion times better. And to be honest I feel a bazillion times better. It is amazing at how a simple change such as this can breathe some extra joy and peace into your life!
If you are wanting to buy some of these spice labels for yourself, you can buy them on Amazon UK. They sell for £4.99 and I highly recommend them. With 72 labels altogether, they have all your bases covered!
I believe so much in the Inoveem labels, and I felt so bad about the Brownie giveway being limited to only UK residents, that I have decided to have a giveaway of my very own. I will be giving one of my readers, ANYWHERE in the world, no limitations as to location, a full set of the Innoveem labels.
That's a set of the Freezer labels, the Jam Jar Labels, the Jar Labels and these amazing Spice Labels. Four complete sets in all. All are welcome to enter. You can enter via the giveaway widget below. The giveaway will end in 7 days time. (September 11th, 2020)
a Rafflecopter giveaway
Good luck to one and all!
UPDATE - The giveaway is now finished.
Congratulations to Lynn Tondro Bisset who was the lucky winner! Thank you all for playing!
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I confess to being rather lazy at times and most weeknights I will go for an easy option when it comes to feeding us. I did plenty of fancy smancy when I worked as a Chef at the Manor.
In my real life I don't necessarily need to have a gourmet meal every night.
Special occasions are obviously on a different scale and I am very happy to do a special meal, which requires a lot more work.
Holidays, Celebrations, Dinner Parties, Lunch with friends, etc. They are well worth the extra effort and I really do enjoy preparing for those!
This recipe I am sharing today has been adapted from one I found on the Betty Crocker site. I am always looking at the Betty crocker page as well as the Pillsbury page.
I used to buy their little monthly magazines when I lived in Canada quite often.They were always in the stands next to the cash registers in the grocery stores and I was always tempted by them.
Although I did not always cook many recipes from them, due to lack of availability of ingredients, etc. I found them quite inspiring and was always able to glean some great ideas from them.
You can find their recipe here. Traditionally Porchetta (pronounced Por - ketta) is an Italian type of pork roast in which a fattier cut is boned, stuffed with plenty of garlic, herbs and seasonings, rolled up skin on, and then roasted on a spit over an open fire for about 8 hours.
Sounds delicious!This is sort of a riff on that. It doesn't use a fatty cut of pork however. It uses pork tenderloin.
I love Pork tenderloin. It is one of my favourite cuts of pork. If you buy bone in pork chops, it is that tender nugget of meat that you will find next to the bone on theone side. It is so juicy and delicious!
Sounds delicious!This is sort of a riff on that. It doesn't use a fatty cut of pork however. It uses pork tenderloin.
I love Pork tenderloin. It is one of my favourite cuts of pork. If you buy bone in pork chops, it is that tender nugget of meat that you will find next to the bone on theone side. It is so juicy and delicious!
It also cooks very fast in comparison to other cuts of pork. Pork tenderloin is a long narrow muscle of meat that comes from the muscle that runs down the backbone of the pig.
It is one of the leanest, more tender cuts of pork on the market, and so can also be a bit pricey sometimes.
But it is worth every penny. Rated as extra-lean it actually has a nutritional value and profile that rivals that of boneless, skinless chicken breast meat!
It lends itself beautifully to this type of recipe where it is going to be cooked quickly and easily.
Like Chicken breast, it can dry out very easily as well, so you don't want to be doing that if you can help it. Cooking it quickly at a high temperature is the way to go.
In this recipe it gets rubbed in a delicious herb mixture composed of garlic, fennel seeds, thyme and crushed red pepper flakes.
Over here they are called crushed chilis and they do pack a lot of heat, but there is just enough of them in this for you to know that they are there, but not so much as to be obnoxious.
Once you have rubbed the pork all over with the spice mixture, you then wrap it in Prosciutto, which is a type of Italian cured ham.
This helps to keep the flavours of the rub next to the pork and also helps to shield it from drying out too much.
The pork is roasted on a baking sheet with a quantity of vegetables. Sweet potatoes, red onions and brussels sprouts.
I have to confess that this is not my favourite way of cooking Brussels Sprouts. If I made this again I would replace them with another vegetable.
I don't really think Brussels Sprouts lend themselves well to being roasted, or maybe mine were just too small.
I ended up with lots of burnt leaves and chewy over-done sprouts. I think maybe green beans would be a better choice! Or even broccoli florets. Or maybe just really large brussels sprouts.
I don't really think Brussels Sprouts lend themselves well to being roasted, or maybe mine were just too small.
I ended up with lots of burnt leaves and chewy over-done sprouts. I think maybe green beans would be a better choice! Or even broccoli florets. Or maybe just really large brussels sprouts.
The Sweet Potatoes worked beautifully being roasted, as do the red onions. Both ended up beautifully caramelised.
When picking vegetables to roast along side of the pork, you will want to pick ones that will be cooked and lightly caramelised in the appropriate cook times. I think regular potatoes might take too long, but I could be wrong.
The Pork itself ended up beautifully cooked. Just slightly pink, which is okay today. Our modern pork is not as dangerous as it used to be years ago.
A small amount of pink indicates that it has been cooked well enough, but not so long as to have dried it out. Remember it will continue to cook whilst standing.
The flavour were spot on. It was moist and tender and had a lovely garlic kick. I also really enjoyed the flavour of the thyme and the fennel seeds.
Fennel can have a bit of a licorace quality to it, but not overpowering. It is a flavour that works very well with pork.
The prosciutto got nice and crisp without being dried out as well. Both were so yummy. The proscuitto lent a smoky and salty flavour, which is why you don't really want to have any salt in that rub you put on the pork.
I cut the pork into large thick slices as you can see. Just look at how juicy and tender that looks. If I make it again (and I will) I will make a nice sauce to serve with it.
Maybe something creamy and buttery. Nothing too spicy because I wouldn't want to take away from those lovely porchetta flavours.
I served this with some dauphinoise potatoes and baby peas. I buy the dauphinoise potatoes frozen, and they are beautiful. Absolutely beautiful.
If you keep a good variety of frozen potatoes and vegetables on hand you can go a bit wild with your protein and spend a bit of time on that because you know your sides are not going to take much of an effort.
The leftovers of this pork were lovely serve cold and sliced thinly with some potato salad. I highly recommend this Potato, Egg, and Green Bean Salad. You really don't need anything else. Its really nice.
At the end of the day we both really enjoyed this quick and easy supper. It fed the two of us for two days running and was not boring in the least.
It was deliciously different and is something I recommend and would/will make again on another occasion, with perhaps some different vegetables on the side. I give it an English Kitchen Two Thumbs Up!
Sheetpan Porchetta Dinner
Yield: 4
prep time: 10 Mcook time: 35 Mtotal time: 45 M
Nothing could be easier. Everything roasts on one baking sheet. If you line that with foil, clean-up is minimal! The meat is delicious, tender and perfectly cooked!
Ingredients:
- 2 TBS light olive oil
- 1 pound Brussels Sprouts, trimmed and halved
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 extra large sweet potato, peeled and cut into 1 inch cubes
- 1 medium red onion, peeled and diced
- 1 tsp dried minced garlic
- 3/4 tsp dried thyme leaves
- 1/2 tsp bruised fennel seeds
- 1/4 tsp crushed red pepper flakes
- 1 1/4 pound pork tenderloin
- 4 thin slices of Italian Proscuitto
Instructions:
- Preheat the oven to 225*C/425*F/ gas mark 7. Line a fairly large rimmed baking sheet with aluminium foil and spray with nonstick cooking spray.
- Mix the brussels sprouts in a bowl along wih 1 TBS of the oil and 1/4 tsp each of the salt and black pepper. Toss together and then place on the baking sheet.
- In the same bowl toss the sweet potato cubes and onions togeher with 2 tsp of the oil and 1/4 tsp each of the salt and black pepper. Place onto the baking sheet with the sprouts and then roast in the oven for 10 minutes.
- Pat your pork tenderloin dry and remove any silverskin using the edge of a sharp knife.
- Mix together all the spices and the remaining tsp of oil in a small bowl. Rub this mixture all over the pork tenderloin. Wrap the tenderloin in the proscuitto slices, tucking the ends underneath the tenderloin.
- Place onto the baking sheet with the vegetables. Roast in the heated oven for 23 to 25 minutes until the pork is no longer pink inside and the vegetables are tender. Tent with foil and let stand for 10 minutes before slicing.
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: theenglishkitchen@mail.com
Thanks so much for visiting. Do come again!
Thanks so much for visiting. Do come again!
I am of the strongest opinion that one can never have such a thing as too many biscuit recipes, and by biscuit I am talking North American Biscuits, not English Biscuits, which are cookies and something completely different.
Cheddar, Bacon & Chive Biscuits are fabulously tasty, light, flakey, peppery, stogged with rich strong cheddar and are beautiful served along side of savoury things like soups, stews, salads, etc.
I will go out on a limb here and tell you they are also kinda nice spread with butter and honey, only because I have done that and they were delicious, but then again, taste is a very individual thing is it not?
I had this huge discussion on my English Kitchen Facebook stage the other day with someone who was quite irate that in an English Kitchen I would be calling Scones Biscuits. I was calling what I had made Biscuits (The Yogurt ones) because they were Biscuits, NOT Scones!
I, personally, know the difference between a Biscuit and a Scone. I am well versed in the differences between the two. I am a trained Chef good golly cheese whiz. I have had experience living and cooking on both sides of the pond.
Today I will endeavour to enlighten you with what those differences are. What you do with this knowledge is up to you. 😊 I know, I am preaching to the choir here, but there may be some who don't know and this is for them.
When it comes to mixing biscuits and scones, the methods used are pretty much indistinguishable. Both require flour and some leavening usually in the way of baking powder.
Biscuits sometimes also have baking soda in them, especially if they are using buttermilk (such as these tasty ones I am sharing with you today.)
If you are using something acidic like buttermilk or sour cream, yogurt, etc. you need a bit of soda. The soda reacts with the acid in the liquid to give you plenty of lift.
Both use some sort of fat which helps to create air pockets in them when they are baking which leads to flakiness.
With biscuits this will be vegetable shortening, lard, and sometimes butter or a combination of those things.
With scones, it is always butter, and there is always a lot more of it than you would find being used in a biscuit batter.
Biscuits for the most part contain no sugar, although you will find the rare recipe which will include at least some. My mother-in-laws recipe has a TBS of sugar in it.
Generally speaking a scone recipe will have some sugar in it, maybe even copious amounts.
Biscuits are usually brushed with butter or milk. Scones usually have an egg wash. Scones, generally speaking, will also have he addition of eggs in the liquid used. (Not always however.) Are you confused yet?
Biscuits are soft and light and flakey in texture and most often will be savoury rather than sweet. Meant to be eaten along with soups, or stews, or salads, or filled with things like ham and eggs. Breakfast biscuits are quite popular.
You will find them filled with bacon, ham or sausage and eggs and cheese at mny fast food places in North America.
Quite often you will see them split and served with sausage gravy ladled over top or creamed fish or chicken.
There is one exception to this rule and that is in the case of fruit shortcakes, whereupon they will be split and filled with mashed fruit of some kind and icecream or whipped cream.
Scones are a bit more crumbly wih a much shorter texture than Biscuits and a lot sweeter. More often than not, they are served cold and meant
to be spread with butter, jam, conserves, fruit and cream and enjoyed
with copious amounts of hot tea.
Quite often you will find that they contain fruit, either dried or fresh. And even so they will still be served cold with jam and cream. As a rule scones are never served hot or even warm.
Biscuits can have mix-ins, such as these ones today, but generally speaking the mix ins will be of the savoury variety. I have never seen a Biscuit with anything sweet added such as dried fruit or even fresh fruit.
Mix-ins are usually things like bacon, or minced ham, cheese, onions, chives, etc. pretty much always savoury, although there may be some exceptions to the rule I haven't come across!
There are some really strong basic differences between the two as well as a lot of similarities, specifically the main one being in how they are put together/mixed. But even that is not 100% standard some of the time.
Any how, I just wanted to clear the air a bit as to some of the differences between the two things. This recipe I am sharing with you today is for BISCUITS! Yay!!
And what wonderful biscuits they are. They are nice and light and flaky and filled with all sorts of lovely savoury moreish bits.
Crisp smoky bacon, sharp cheddar cheese, herby fresh chives and plenty of garlic and black pepper. They are moist and light from the use of buttermilk.
Instead of the usual shortening or lard, butter is grated into them as the fat. You will want to freeze it as it is really important that you keep the butter as cold as possible.
Usually fat will be cut into biscuits using a pastry blender or two round bladed knives (as opposed to being rubbed in with a scone.) Today it is grated in and then just stirred in with a knife.
All your flour and savoury bits are stirred together and then the butter is dropped in and then you stir in buttermilk. If you don't have buttermilk, don't worry you can make the equivalent using lemon juice with full fat milk added to the same amount needed as buttermilk.
If you mix the two together, you just need to let it sit for about five minutes so that the milk will clabber. I usually end up having to do this as I have had a very difficult time getting buttermilk lately.
Just look at how nice and flaky those biscuits are and how filled with lovely tasty bits. That cheese, that bacon, the chives. So yummy!
They are delicious split and spread with cold butter. I enjoyed them with a cup of hot soup for a delicious lunch.
Oh and in all of my talking about the differences between scones and biscuits I forgot to tell you that this was another small batch recipe.
You could double it of course if you wished and they will absolutely freeze beautifully if tightly wrapped, for up to three months. Simply thaw in a microwave on high for about 30 seconds. Enjoy!
Cheddar, Bacon & Chive Biscuits
Yield: 8 Biscuits
prep time: 15 Mcook time: 15 Mtotal time: 30 M
This is a small batch recipe. These biscuits are incredibly flaky, tall and nice and buttery. Filled with lots of sharp cheddar, crisp bacon bits and fresh chives they make an excellent addition to the lunch or supper table!
Ingredients:
- 2 cups (280g) plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp coarse black pepper
- 1 tsp garlic powder (NOT garlic salt)
- 3 slices of crisp cooked bacon, crumbled into bits
- 60g sharp cheddar cheese grated
- 1 TBS finely chopped chives.
- 3 ounces (85g) frozen butter (6 TBS)
- 7 fluid ounces (190ml)of buttermilk
Instructions:
- Preheat the oven to 225*C/425*F/gas mark 7. Line a baking tray with some baking paper and set aside.
- Sift the flour, baking powder and baking soda into a bowl. Stir in the cheese, chopped chives, bacon, pepper, garlic powder, and salt.
- Using the largest holes on a box grater, quickly grate the butter over top and mix in using a round bladed knife. Stir all together. Add the buttermilk and mix together. The dough will be somewhat sticky. Don't worry about that.
- Tip the dough out onto a floured board and knead lightly 3 or 4 times to bring it together. Pat out to a 1 1/2 inch thick round.
- Using a 2 1/2 to 3- inch sharp round cutter, stamp out rounds, using a straight up and down motion. Do not twist the cutter.
- Place spaced apart on the baking sheet.
- Bake for about 15 minutes until risen and golden brown. Serve warm with plenty of butter for spreading. Delicious!
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