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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.
Thanks so much for visiting! Do come again!
I like to really pull out the stops at the weekend when it comes to Saturday morning breakfast and I could hardly wait to show you what I did last Saturday.
And not just any bacon either . . . some lovely dry cured organic smoked and meaty back bacon. Of course you can use regular streaky bacon as well.
I had picked up some really nice looking Italian cherry tomatoes on the vine at the store and so I took the opportunity to roast a few strings of them in the oven with a bit of olive oil, salt and black pepper.
If you are looking for some other Irish Bakes on here might I suggest:
IRISH SODA BREAD MUFFINS - Small individual soda breads baked in a muffin tin. Loaded with plenty of dried currants and caraway seed. These are fabulously easy to make a incredibly tasty! Again, quick and easy to make, bake and eat!
Like everything else though, it had to wait it's turn in the queue.
I had baked a pan of really tasty looking soda farls and when I saw how brilliantly they turned out I just had to have one for breakfast. If you are talking a Saturday breakfast, you are talking something special!!
I turned one into a couple of tasty breakfast sandwiches for myself, with the leftovers to freeze and have at a later time with some soup or stew or some such . . . or maybe even more tasty Breakfast Sandwiches!!
A Soda Farl is a type of Irish quick bread, or soda bread, made with soda and buttermilk, and no yeast. They are typically most often baked on a griddle or a stone, but these were baked in the oven.
These ones are stogged full of lots of strong cheddar and black pepper, for some nice sharp flavors, that go really well with things like eggs . . . and bacon . . .
And not just any bacon either . . . some lovely dry cured organic smoked and meaty back bacon. Of course you can use regular streaky bacon as well.
Just make sure it's a good quality one and meaty. I like dry cured because 'tis not pumped full of water and nasties.
Cheese and Bacon are a marriage made in the heavens don't you think?? I know! Soooo scrummy! They say everything tastes better with bacon, and I do believe that to be true.
I have never had a combination of bacon and anything else yet that I did not fall in love with. ☺
I had picked up some really nice looking Italian cherry tomatoes on the vine at the store and so I took the opportunity to roast a few strings of them in the oven with a bit of olive oil, salt and black pepper.
Soooo good with the eggs, bacon and those tasty farls. You need to run out before this weekend and get yourself the ingredients to make some of these for your family. Seriously!
If you are looking for some other Irish Bakes on here might I suggest:
IRISH COFFEE CAKE SCONES - Tasty fruited buttermilk scones, topped with a brown sugar, spicy, streusel crumble. What's not to love about these!
IRISH SODA BREAD MUFFINS - Small individual soda breads baked in a muffin tin. Loaded with plenty of dried currants and caraway seed. These are fabulously easy to make a incredibly tasty! Again, quick and easy to make, bake and eat!
Yield: 8
Cheddar and Pepper Breakfast Farls
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Delicious soda farls stogged with cheese and black pepper. Split, spread with butter and filled with crispy bacon and fried eggs, with some grilled tomatoes on the side.
Ingredients
For the Farls:
- 450g self rising flour, plus extra to dust the surface (3 1/4 cups)
- 1 tsp bicarbonate of soda
- 1 tsp English Mustard powder, sieved
- 2 tsp yellow mustard seeds, lightly crushed
- 150g of strong cheddar cheese, finely grated (1 1/4 cups)
- 280ml of butter milk (1 cup plus 3 TBS) mixed with 90ml whole milk (generous 6 TBS)
- fine seal salt to taste
- 1 tsp coarsely cracked black pepper
Ingredients to make 4 sandwiches:
- 4 strings of cherry tomatoes on the vine
- a bit of olive oil
- 12 rashers of dry cured, smoked streaky bacon, or 8 slices of
- dry cured smoked back bacon
- 4 large free range eggs
- sunflower oil for shallow frying
- softened butter for spreading
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Lightly flour a nonstick baking sheet. Set aside.
- Sift the flour, soda, 1 tsp of salt and the mustard powder into a bowl. Stir in the mustard seeds, cracked pepper and cheese. Make a well in the center. Add the milk and buttermilk all at once. Mix together into a soft and slightly sticky dough.
- Turn out onto a lightly floured surface and quickly shape into an 8 1/2 inch circle. Carefully place on the prepared baking sheet. Using a sharp knife cut into 8 wedges, and then separate them slightly on the baking tray to give them enough room to rise and spread. Sprinkle with a bit more flour and then bake for 20 minutes until well risen and golden brown.
- While the farls are cooking, place the cherry tomatoes into a small roasting tin. Drizzle with some olive oil and sprinkle with sea salt and black pepper. After the farls have cooked for 10 minutes add the tomatoes and roast them alongside for the remaining 10 minutes.
- Grill the bacon until it is crisp and golden and fry your eggs in a bit of sunflower oil until done to your liking. Remove the farls from the oven. Split one per person in half and butter. Place them onto warmed plates and fill with the bacon and eggs, placing a spring of tomatoes along side. Serve immediately and pass the remaining farls at the table. (They're awfully good with some butter and strawberry jam, I do admit!)
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@aol.com
Thanks so much for visiting! Do come again!
I've just spend several hours going through my archives trying to pick out some of my best recipes that I've cooked and presented to you over these past 12 months. It was a really hard job! I never put anything on here unless it is wonderfully scrumptiously tasty! It was really tough narrowing it down to just a dozen or so! There are ever so many more tasty recipes than just these ones I am showing you at the moment . . . you'll just have to dig around and hunt for them.
I think I just gained ten pounds just looking at these! Happy New Year to you all and all the best to you in the months to come! I'm looking forward to an even tastier 2011, and I hope you are too!!
Strawberry and Mint Scones - I am fairly certain that when you bite into one of these you will be in scone heaven. The dough is buttery and short, with just the faintest hint of mint throughout. The strawberry jam is like a sweet surprise in the centre and that lemon drizzle, well . . . it's just the perfect capper! Printable Recipe
Gingerbread Cupcakes with Lemon Icing - Now these dear friends . . . are totally moreish. I think it's the lemon glaze . . . that is, well . . . the icing on the cake! (Of course the preserved ginger in syrup on the top doesn't hurt either!!) Printable Recipe
Creamy Parsnip Soup with Ginger and Cardamom - I think the hazelnut/dried cranberry garnish on this soup makes it something really special. I really hope that you will try it. I just know you will love it as much as we do. And that, my friends, is quite an awful lot!!! Printable Recipe
Sticky Toffee Cake - This cake moreishly filled with dates with a scrummy toffee icing gilding the top is just to die for. You'll find yourself getting up in the middle of the night and raiding the larder for . . . just . . . one . . . more . . . piece. Printable Recipe.
Creamy Courgette Lasagna - A tasty vegetarian Lasagna filled with lovely courgettes, lots of cheese and a spicy sauce! Printable Recipe.
Lemon and Pistachio Cake - A lovely moist and buttery cake, filled with crunchy pistachios and lemon, and topped with lucious candied lemon and lime slices and of course, some more crunchily addictive pistachio nuts. (I love, LOVE pistachio nuts!) Printable Recipe.
Creamy Mustard, Sausage and Pasta Hot Dish - Imagine little meaty bites of a well flavoured sausage, in a creamy sauce filled with not one . . . but two tasty mustards, caramelized onions and cabbage, and a rustic homestyle pasta . . . perfectly shaped to hug and soak in all those lovely juices. Printable Recipe.
Bakewell Whoopie Pies - My attempt to create a truly "British" Whoopie Pie. What could shout out England more than the good old Bakewell Tart! These tasty little cakes have all the characteristics of a traditional Bakewell tart . . . an delicious cake batter, containing ground almonds . . . raspberry jam, the almond icing on top and the glace cherry. The only thing that is not traditional is that gorgeous whipped marshmallow filling. Printable Recipe.
Fudge Brownie Pie - A fudgy mouthful of rich moist chocolate brownie . . . stuffed with toasted pecans and then topped with oooey, goooey, sweet marshmallow . . . all smoothed over with a rich chocolate fudge frosting. Printable Recipe.
Tasty Tuna Baguettes - A fantastically delicious tuna baguette! Filled with lots of lovely flavours . . . lemon, onion, celery, mayo, sweet pickle, Dijon mustard . . . Perfect Picnic Food. Printable Recipe.
Peanut Butter Chocolate Chip and Oat Bars - Deliciously oaty bars with a creamy peanut butter filling, and stogged full of rich chocolate chips and crunchy toasted walnuts. Printable Recipe.
Rice Pudding - Perfectly baked rice pudding . . . with creamy, milky, sweet rice beneath a scrummy golden buttery crust . . . a feast for the eyes, stomach and soul . . . Printable Recipe.
Beef Stew with Herbed Dumplings - The meat . . . fork tender and the gravy thick and rich and filled with deliciously simmered root vegetables . . . the dumplings . . . rich and meltingly tender on the insides . . . herbily soaking up that lucious gravy. Comfort food at it's very best. Printable Recipe.
Bakewell Scones - Yummy sweet seedless raspberry preserves, sandwiched between two scone layers made all buttery and flakey with marzipan and butter having been rubbed in . . . with a touch of flaked coconut (not traditional I know) for some added texture, and then topped with an egg wash and flaked almonds. Baked until scrummily flakey and crisp on the bottom and top and then drizzled with an almond glaze and topped with a glace cherry half. Printable Recipe.
Sticky Ginger and Orange Chops with a Parsnip, Potato and Mustard Mash - Deliciously sticky chops with a hint of warmth, atop a bed of luscious parsnip and potato mash. Scrumptious! A feast for the eyes and the stomach! Printable Recipe.
Christmas Pudding Trifle - Without a doubt, hands down . . . this has to be the most delicious Trifle ever! There is just enough Christmas Pudding in it to give you a gentle hint of spicy flavour, without it going over the top. I don't think any die hard Christmas Pudding hater would be assaulted by it in the least . . . don't even tell them it's there. They probably won't even notice what it is, and even if they do, they will forgive you because it is that delicious that they will wonder how they ever got by in life without it thus far! Printable Recipe.
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.JPG "Yukky Cake")
I like to pride myself on being totally honest with you my readers. I hope that you appreciate that. I know that I always appreciate honesty. Especially in cooking. When I go to a recipe page, and decide to make one of their recipes I trust that what they are sharing works and tests out well.
I am a pretty competent baker. I started working as a pastry chef back when I was 19 years old. I worked at a very high class hotel here in the Valley. Then of course I really honed my skills baking for my family over the years and finally went to college in the year 2000.
I pretty much know what I am doing when it comes to cooking and baking. I only ever very seldom have a failure. In fact I would consider it very rare. Today I had a failure. A total flop.
I picked out a recipe on Flourist to bake. A White Chocolate Blueberry Cake. I had really high hopes. The photograph looked delicious.
I confess that I did get derailed after I had mixed all the dry ingredients together, but I hadn't yet mixed the wet. I set it all aside and went to clean the chapel, which I had totally forgotten about! Today was my teams turn.
I finished putting the cake together when I got home. There is no reason that my brief interlude at the chapel should have had any impact on the cake. The real chemistry had not begun when I left.
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I did everything right. What I ended up with was a rubbery, overly sweet loaf cake in which all of the blueberries (and I suspect the white chocolate chips) ended up at the bottom of the cake. It would be forgivable if the cake itself had any flavor or redeemable factors, but it simply does not.
This cake is headed for the bin. I hate it when that happens. When I waste really good and expensive ingredients on a cake that turns out bin-able. Sometimes when something like that happens you can blame it on the cook's error. I am afraid this is not the case today. And I don't say that to sound conceited.
The only thing I might have done differently in hindsight is to fold some of the flour into the berries. This might have prevented them from sinking. But it could not have redeemed this cake. Far too much sugar for one thing. Combined with the sweetness of white chocolate chips and that sickly glaze, this cake was a losing proposition. In fact it was a tragedy.
So, I have nothing new to share with you today. Instead I have decided to share with you some blueberry recipes that are delicious and that I can highly recommend! I hope you will forgive me.
Dutch Baby with Blueberries & Lime - I love Dutch baby pancakes. Light and puffy, golden brown. They make the perfect canvas for many fillings, both savory and sweet. This particular version is delicious with sweet/tart fresh berries, lime zested brown sugar, dollops of sour cream and freshly squeezed lime juice. Oh so tasty!
LEMON SANDWICHES WITH BLUEBERRIES & CREAM - This simple dessert is just the ticket to brighten anyone's day! Thick slices of a moist and delicious lemon cake are topped with a rich yogurt cream and a sweet fresh blueberry sauce. Its very similar to a strawberry shortcake in a way I suppose. Its every bit as delicious and such a simple and easy make.
CRUNCHY BLUEBERRY TART - Imagine a tasty oatmeal cookie crust, filled with tart blueberries and topped with an oat crumble. This is to die for and quite simply the most delicious blueberry tart I have ever eaten. Adapted from a recipe in the book, "A Piece Of Cake," by Leila Lindholm.
COCONUT, LIME & BLUEBERRY SCONES - These puff up really nicely, and are stogged full of lovely coconut and lime flavors which go really well with the blueberries. Rich and flaky and perfectly delicious served with some lime or lemon curd!
BLUEBERRY BLISS DESSERT - A blueberry version of a traditional Eaton Mess, using blueberries, lemon curd yoghurt, whipped cream and meringues. Oh yes . . . some good! Quick, easy and incredibly delicious. Everything you would expect in a good dessert!
LEMON & BLUEBERRY TURNOVERS - What is a turnover but a little pie, and these ones are so easy to make! Lemon and Blueberries combined with flaky puff pastry and sweetly glazed. A combination made in heaven! These are fabulously tasty! Also a very easy make.
BLUEBERRY CRUNCH CAKE - This delicious cake has a wonderfully moist texture and is topped by a delicious crumble crunch. This is quite simply a fabulous cake. For breakfast, brunch or dessert. You choose! It goes perfectly for all three occasions!
BLUEBERRY & PECAN BARS - with a crisp shortbread base and rich blueberry nut filling, these dessert bars never fail to impress. Perfect with a hot cup of tea, coffee, or with a scoop of ice cream or dollop of whipped cream for dessert. You choose!
MARY BERRY'S BLUEBERRY MUFFINS - Blueberry muffins are always a favorite and you cannot go wrong with a recipe by Mary Berry, the Queen of baking! These muffins are muffins, pure and simple. Not too sweet. Not too large. Beautifully textured. But then again, I would expect nothing less from Mary Berry.
So there you have it, a delicious assortment of Blueberry Bakes and Desserts, which hopefully make up for that abysmal blueberry loaf cake that so disappointed. Sigh . . . You know what they say. You just can't win them all. I hope that I have redeemed myself! Sometimes you win, sometimes you lose.
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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