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Showing posts sorted by date for query Scones. Sort by relevance 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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Its a lot colder today than it was yesterday. Talk about feast or famine! Yesterday I didn't have to keep the heat on all day. Today I have.
My next door neighbor brought me a dandelion in bloom yesterday to show me. I dare say that dandelion has lost its bloom today!
I decided to heat myself up a bowl of soup for my dinner today. Usually I like to have crackers with my soup, but I didn't have any in the cupboard.
I wasn't wanting to go out into the cold to the shops to get any either and so I did the next best thing. I decided to bake myself some biscuits to go along with the soup.
I wasn't, however, willing to bake a whole batch of biscuits because, well, there is really only me to eat them.
I decided to see if I couldn't make a much smaller batch of biscuits. I came across this recipe for Simple Drop Biscuits in a cookbook I have entitled, The Complete Cooking For Two Cookbook by America's Test Kitchen.
You cannot go wrong with an ATK cookbook. Those recipes have been worked and hashed out to perfection. I trust them implicitly!
I wish to put to rest the differences between Scones and Biscuits once and for all. I have the same comments made each and every time. Most people think that they are the same thing, but they truly are not. I promise you.
In the UK, they call cookies biscuits. These are not them. These are not cookies. Nor are they scones.
They are North American Biscuits. Biscuits have more butter and acidity (often from the use of buttermilk), making them extra fluffy and flaky. Scones rely on richer, denser, ingredients like heavy cream and eggs to get a sturdy, yet crumbly, pastry.
They are two completely different things. People thinking that there is no difference between the two things is a Pet Peeve of mine. It really is.
They also differ a great deal in how they are put together. With biscuits, the fat most usually is cut in using either a pastry blender or two round bladed knives.
With scones the fat is rubbed into the flour using your finger tips. This method along with the use of eggs and or cream form the major difference in texture.
WHAT YOU NEED TO MAKE DROP BISCUITS FOR TWO
Nothing too out of the ordinary here.
- 1 cup (140g) plain all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda (bicarbonate of soda)
- 1/8 tsp sugar
- 1/8 tsp salt
- 1/3 cup (80ml) cold buttermilk
- 2 TBS butter, melted and hot
- Additional melted butter to brush on top of the finished biscuits
Don't worry if you do not have any buttermilk. I know sometimes, especially in the UK, it can be hard to find. You can very easily make your own.
Here is what always works for me. You can whisk together equal parts of full fat plain yogurt and whole milk, or even sour cream and milk.
You can also put 1 TBS of lemon juice or white vinegar into a measuring cup and add whole milk to the measure you need. Leave it to sit for five minutes to clabber.
This works perfectly as a replacement.
HOW TO MAKE SIMPLE DROP BISCUITS
Nothing could be easier to make. There is no faffing about with having to pat them out or cut them into rounds or squares. You just mix together, drop and bake. Easy peazy.
You will want to bake these in a hot oven, so preheat your oven to 450*F/ 230*C. I use a very small baking sheet. It is only about 5 by 8 inches in size. You could use a pie dish, or any size baking dish. All you need is a dish large enough to hold them with space around for spreading/rising.
Sift your flour, soda and baking powder into a bowl. The reason I sift them is so that the leavening is mixed equally into the flour. Nobody wants a mouthful of baking powder when they bite into something.
It also helps to aerate the flour giving your baked result a bit more lift. Stir in the sugar and salt.
As with most quick breads, the wet ingredients are stirred together and then added to the dry. In this case you want cold buttermilk and hot melted butter.
When the butter hits the cold buttermilk, it clumps. This is exactly what you want. Little beads or clumps of butter. The clumps of butter melt and turn to steam when the biscuits are baking making for a lovely light and fluffy interior.
Stir the wet and dry ingredients together with a round bladed knife or a rubber spatula, taking care not to over mix. (Overmixing will give you a tougher biscuit.) You want a soft claggy dough that pulls away from the sides of the bowl.
Drop by heaped spoonsful onto the prepared baking sheet, leaving plenty of space in between for spreading, about 1 1/2 inches.
Bake for 10 to 12 minutes, rotating the sheet halfway through the bake time. When they are done they will be nicely puffed, golden brown and a toothpick inserted in the center should come out clean. Brush the tops of the hot biscuits with additional melted butter and serve immediately.
There is no shortage of biscuit recipes on here (as they are one of my favorite things.) Some of my absolute favorite biscuit recipes are:
And that is just the tip of the iceberg. You can find an extensive list here.
Their surface is covered with nice crisp craggy buttery bits. Light, fluffy and incredibly delicious. Its probably a good thing there is only four or I might be tempted to overdo it!!
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
Its GIVEAWAY time! To celebrate the launch of my new book THE BEST OF BRITISH BAKING, I'm giving away a copy!
To enter for your chance to win, just leave a comment below in the comments section at the end of this blog post. Giveaway ends on Friday the 24th of December at 12 noon Atlantic Standard time and no entries after that time will be considered. The Winner will be announced later that day (the 24th December) just in time for Christmas!
If you haven't already ordered your copy you can find more about it and get one here: CLICK HERE
At the moment it is available instantly via Kindle, or you can pre-order a hard copy which will be available for salt on the 28th of December!
Thank you very much Sue. You made my day!!
Thanks so much Myra! You also made my day!!
I've also had some nice positive feedback from several colleagues of mine:
“Marie Rayner, former private chef, shares delicious British recipes for breads, cakes, biscuits, and scones. With helpful hints and photos that look mouthwatering throughout the book, you'll want to jump right in and bake all of the delicious recipes. I found favourite recipes from my childhood that brought back wonderful memories. Whether you are British or not, this book will be a fantastic addition to your cookery bookshelf.” —Linda Grant
“Out of hundreds of baking books out there, this one really stands out. The Best of British Baking will not only help people like myself who don't know much about baking, but it will also be an invaluable source of information for competent bakers. Marie brings a wealth of knowledge and baking ability—all in all, this is a book that everyone should own.” —Jan Bennett, food blogger at A Glug of Oil
This giveaway is open to US residents age 18 and over only.
Entries must be received by Friday December 24th, 2021, at 12:00 Noon AST. One winner will be chosen at random from the comments left below prior to the contest closing, later on the same day, Friday December 24th, 2021.
No purchase necessary. Estimated retail value of the price is $12.99 usd. This promotion is in no way sponsored, endorsed, or associated with Facebook. You understand that you are providing your information to the owner of this Facebook page and not to Facebook.
TO enter just leave a comment below with a quick sentence on why you would like to have this book for yourself! Thank you!
GIVEAWAY NOW CLOSED
Guess what!!! I have a new book!!
Dear Friends, after a LOT of hard work behind the scenes for the last few months, I'm so excited to finally announce that I have a new book coming out. The Best of British Baking is the perfect way to Master the most beloved recipes in British baking. From fluffy Victoria sponges to sausage rolls, the flavors of British baking are some of the most famous in the world.
"With scones, the fat is rubbed into the flour with a snapping motion. It is important to work quickly so that the fat does not melt."
There are tons more tips and tricks like this throughout The Best of British Baking. If you find this helpful take a moment to pre-order your copy on Amazon. Let me know if there are any other tips you would like me to share, and don't forget to hit the save/bookmark button to save this post for later!
Thanks so much for reading!
Cinnamon and Jam Biscuits. I am almost embarrassed to show you this simple recipe today, but what the heck, when have I ever let embarrassment stop me from sharing with you? Never, that's when. Why start now.
I had seen a few recipes like this on the world wide web, and I had a tin of refrigerated biscuits about to expire so I thought why now. I will give them a go!
Plus I got up much later this morning than I usually do. Combine that with the General Conference of my church and the time that takes to watch . . . and you find me, a person who was looking to make something not only delicious, but quick and easy to eat.
So I decided to make these Cinnamon and Jam Biscuits which promised to deliver on all counts. Quick to make. Easy to prepare. Delicious to eat.
I was not disappointed. They were quick to make. Incredibly quick. They were easy to make. Very easy.
And yes, they were delicious. So much so that I wish I had a houseful of people to help me eat them up. Alas I have only two kittens and these kittens don't eat things like this . . . sigh . . . its a tough job but somebody has to do it.
All kidding aside, I didn't eat all of these. I am very fortunate that I live in a neighborhood with some elderly people who are always only too happy to enjoy the abundance from my table that I can't possibly use up myself.
And I am always only too happy to share with them. Its a win/win situation. So back to the Biscuits.
These really are very easy to make. So much so that you probably won't even break into a sweat making them. If you can open a biscuit can, melt some butter, dip and roll then you can very easily make these tasty delights.
You do need a can of refrigerated biscuits, the buttermilk ones if you can possibly get them. They break up into 10 biscuits. Alternately you can make some biscuit dough from scratch, and I have an excellent recipe to do just that here.
Just make the dough and then cut it into round biscuits and then proceed as per this recipe.
And on another note here I am referring to biscuits here as in North American biscuits (scones) not British biscuits (cookies)! Not the same thing at all!
The biscuits for this recipe get rolled first in melted butter. Just the tops and the edges. You then roll the tops and edges into Cinnamon sugar and place them onto a baking sheet.
You actually don't need to butter or line the baking sheet, but I always do, just in case. When sugar is involved, I always line.
Once you have done this, you take the end of a wooden spoon handle or a thimble and press a deep hole into the centre of each biscuit. Not all the way through, but about 2/3 of the way through to the bottom.
A portion of jam then gets spooned into the hole. Just a teaspoon. Don't be tempted to use any more than that. Experience has taught me through the years that hot jam expands exponentially and you don't want that mess.
This is truly a case where less IS more. Trust me on this.
Today I used my sister's homemade strawberry jam, but you can use any kind of jam you enjoy. You can even use lemon curd. Lovely, just so you know!
Don't let the simplicity of these biscuits, whether you use a refrigerated biscuit or make your biscuits from scratch, fool you into thinking that they are not something special. They are indeed very special.
Simple and quick, with only a few ingredients, but still a wonderful way to let the ones around you know that you love them enough to want to bake them something special to eat.
These are not something to be embarrassed of serving, but instead something that shows you care. After all it is really the simple things in life which bring us the most pleasure, and I can assure you that these will bring plenty of pleasure.
From that beautiful buttery cinnamon sugar crust to that sweet dimple of jam in the center, these are something you and your whole family will enjoy.
Food does not have to be complicated to taste good. These simple treats are proof positive of that fact. Light, fluffy, spicy, sweet. In short, scrumptiously tasty!
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. 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
Easy Cinnamon & Jam Biscuits
Yield: makes 10 biscuits
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
A snap to make using refrigerated buttermilk biscuits, sugar, cinnamon and your favorite jam.
Ingredients
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup (60g) butter melted
- 1 tube refrigerated buttermilk biscuits, separated into 10 biscuits
- 10 tsp your favorite jam
Instructions
- Preheat the oven to 375*F/ 190*C/ gas mark 5. Line a baking sheet with some parchment paper. Set aside.
- Place the sugar and cinnamon into a bowl and mix well together.
- Place the melted butter in another bowl.
- Dip the tops and sides of each biscuit into the melted butter and then roll the sides and tops in the cinnamon sugar. Place well apart on the baking sheet.
- Using the end of a wooden spoon or a thimble make a deep indentation in the center of each biscuit. Place a teaspoon of sugar into each.
- Bake in the preheated oven for 15 to 18 minutes until golden brown and puffed up. Allow to cool for 15 minutes before eating. (Jam is very hot)
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