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!
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Just because you are a small family or only one or two people, that doesn't mean that you have to give up your old favorites! I have found that most of the time it is quite easy to cut our old favorite recipes in half to make a much smaller amount.
This Salisbury Meatballs & Gravy recipe is one that I cut down from an old family recipe. My children used to love it when I made them these for supper. Of course I used to have to double it back then!
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I had five children, three of them boys and we all know boys (especially teens) have hollow legs. I am sure there were times I had to triple the recipe.
My home and arms are empty now. There is only one of me and I am having to cut everything back. I like to cook and I like to eat and so I am in the process of halving some of my old favorites to please myself.
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This delicious recipe will feed two people. If you are singleton like myself, it will make you a decent meal for one night and then give you another single serving sized meal to freeze. Win/win!
And this really is a winning combination. Tender, juicy meat balls in a beautiful onion gravy, just right for serving with a nice fluffy pile of mash or rice, or even noodles. Pick your own favorite winning combination!
Plus (Bonus!) they are quick and easy to make as well!
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WHAT YOU NEED TO MAKE SALISBURY MEATBALLS & GRAVY
Plain wholesome every day ingredients. Nothing special required!
For the meatballs:
- 1 pound extra lean beef mince (ground beef)
- 1 heaped dessertspoons of dried bread crumbs (about 1/8 cup)
- 1/2 TBS tomato ketchup
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- oil for frying (If you want to save calories and fat, you can bake in a hot *220*C/425*F/ gas mark 7 for about 10 minutes until browned. Just shape the meatballs and place on a baking tray which you've sprayed with some low fat cooking spray.)
For the gravy:
- 2 TBS butter
- 1 medium cooking onion, peeled, cut in half and then thinly sliced into half moons
- 1/4 tsp garlic powder (not salt)
- 2 cups hot beef stock
- 2 TBS plain flour (all purpose)
- 1 TBS tomato ketchup
- 1 TBS BBQ Sauce
- black pepper and salt to taste
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True confession here. I left the gravy the full size as my old recipe. I like lots of gravy, and I am betting you do too!
I buy my ground beef at the Goucher's farm market, just down the road a few miles. It is organic and it is fresh, fresh, fresh. Its also very lean.
I have always found that buying cheap fatty beef is a false economy as most of what you are paying for gets poured away in fat.
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You can either fry or bake the meatballs. I usually bake them to cut back on fat myself. Baking them in a hot oven gives excellent results.
My gravy has a few extra ingredients that you probably don't find in most Salisbury meatball recipes, in the main being a bit of ketchup and some BBQ sauce. That is the way my family always enjoyed them.
You can leave them out if you wish! There's not a lot of either one, just a bit to give the gravy a certain je ne sais quois!
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HOW TO MAKE SALISBURY MEATBALLS & GRAVY
Nothing could be simpler.
Mix all of the meatball ingredients together to combine well. Shape into 1 inch balls.
Heat a bit of olive oil in a large skillet over medium high heat. Add the balls and brown them on all sides. Alternately they may be baked in the oven. This is what I usually do. (See above in the ingredients list.)
Melt the butter in a saucepan. Add the onions. Cook, stirring frequently, over low heat until the onions are softened and translucent.
Season with the garlic power and salt and pepper. Whisk in the flour. Cook for one minute. Add the beef stock slowly, whisking constantly, until the sauce begins to bubble and thicken.
Whisk in the ketchup and BBQ sauce. Drop in the meatballs. Simmer for about 15 minutes, until the gravy has thickened nicely and the balls are cooked through and tender.
Serve hot with mashed potatoes or rice.
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Tender meatballs in a flavor filled onion gravy . . . served with creamy mash. Nobody's complaining! Everybody's happy!
All you need is a couple of vegetables or a salad on the side and dinner is served!!
Salisbury Meatballs & Gravy (small batch)
Yield: 2
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is a delicious stove top entrée that is a real pleaser. Tender, delicious meatballs in a fabulous gravy. Mashed potatoes go very well.
Ingredients
For the meatballs:
- 1 pound extra lean beef mince (ground beef)
- 1 heaped dessertspoons of dried bread crumbs (about 1/8 cup)
- 1/2 TBS tomato ketchup
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- oil for frying (If you want to save calories and fat, you can bake in a hot *220*C/425*F/ gas mark 7 for about 10 minutes until browned. Just shape the meatballs and place on a baking tray which you've sprayed with some low fat cooking spray.)
For the gravy:
- 2 TBS butter
- 1 medium cooking onion, peeled, cut in half and then thinly sliced into half moons
- 1/4 tsp garlic powder (not salt)
- 2 cups hot beef stock
- 2 TBS plain flour (all purpose)
- 1 TBS tomato ketchup
- 1 TBS BBQ Sauce
- black pepper and salt to taste
Instructions
- Mix all of the meatball ingredients together to combine well. Shape into 1 inch balls.
- Heat a bit of olive oil in a large skillet over medium high heat. Add the balls and brown them on all sides. Alternately they may be baked in the oven. This is what I usually do. (See above in the ingredients list.)
- Melt the butter in a saucepan. Add the onions. Cook, stirring frequently, over low heat until the onions are softened and translucent.
- Season with the garlic power and salt and pepper. Whisk in the flour. Cook for one minute. Add the beef stock slowly, whisking constantly, until the sauce begins to bubble and thicken.
- Whisk in the ketchup and BBQ sauce. Drop in the meatballs. Simmer for about 15 minutes, until the gravy has thickened nicely and the balls are cooked through and tender.
- Serve hot with mashed potatoes or rice.
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One of my favorite tastes of this time of year is fresh asparagus! I almost can't get enough of it. Its so crisp and delicious, especially when it is cooked properly to just crispy tender.
My most popular way of cooking it is roasting it. No need to feel intimidated by that method either. It is such a simple way to cook it and if you follow my timings it comes out perfect each and every time.
Once you try roasted asparagus, you will never want to eat it any other way!
Asparagus is one of those vegetables that is very easy to keep fresh as well. The new advice on that is to treat it like a bunch of flowers.
And by that I mean, to trim the ends slightly and then pop it into a tall glass or tub with just a bit of water in the bottom. Cover the top loosely with a plastic bag and then pop it into the refrigerator to keep chilled.
Change the water daily, and your asparagus should keep fresh for a lot longer.
This method also works for fresh herbs. There is nothing worse than spending your hard earned cash on produce only to have it go manky in the fridge!
Having said that, not all of the asparagus is edible. There is a tough woody end on each stalk that will need to be removed. This is very easily done.
Simply bend your stalks of asparagus near the base. The point at which is snaps off easily should get rid of that tough woody base. Simply discard those bits.
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When you are ready to cook your asparagus you will want to wash any grit or sand from it under cold running water. Nobody wants a mouth full of sand. Pat dry with some paper towelling.
Another thing I often do (although I did not today) is to trim off the points along the stems of the asparagus. These can often be somewhat bitter. You can also pare the stems with a vegetable peeler if you like.
Unless the asparagus is especially woody or large, this is not really necessary in my opinion.
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WHAT YOU NEED TO MAKE PERFECT ROASTED ASPARAGUS
Very few ingredients, the top one being fresh asparagus!
- 1 bunch of fresh asparagus
- 1 tsp light olive oil
- sea salt flakes and freshly ground black pepper
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At its very basic, this method of preparing asparagus is incredibly delicious, but there are some ways that you can easily amp up the deliciousness. Simply by adding a few finishing touches.
Finishing options: (You choose)
- freshly grated Parmesan cheese
- toasted flaked almonds
- lemon wedges for squeezing
- chopped fresh parsley
- white balsamic vinegar
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Today I chose to sprinkle on some freshy grated Parmesan cheese and scatter a few toasted flaked almonds on top.
The lemon wedges are served on the side so that people can dress the asparagus themselves. Lemon juice can discolor green vegetables so that they are not as visually appealing. Not a problem when you go to eat it, but when you are taking photographs, not so desirable!
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HOW TO COOK PERFECT ROASTED ASPARAGUS
If you follow my directions and timings you can be assured of perfectly cooked, crispy tender and flavor filled asparagus each and every time!
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Wash and dry the asparagus. Trim off any wooden ends. You can find out where to do this by gently bending the asparagus, it will automatically snap of in the right place. You can also trim off the points if you wish. These can sometimes be bitter.
Preheat the oven to 425*F/ 225*C. gas mark 7. Line a small baking tray with aluminum foil. Scatter the asparagus on the tray. Drizzle with the olive oil and toss to coat. Sprinkle with some of the sea salt and a grinding of pepper.
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Roast in the preheated oven for 9 - 12 minutes (thin asparagus), 15 to 20 minutes (thicker asparagus.) Today mine too about 14 minutes and it was perfect.
Serve hot with your desired options. Today I scattered it with some Parmesan cheese and toasted flaked almonds. I served it with lemon wedges for individual squeezing. (The reason I don't squeeze lemon over it right away is because it will dull the color.)
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Asparagus was not a vegetable we were ever given to eat when I was growing up. My mother cooked to please my father and always stuck to a very tight budget and I suspect since it was not a favorite of my father's she simply did not bother.
I think the only time I ever saw it was in finger sandwiches where it had been rolled up in cream cheese spread bread and sliced. Very pretty.
When I worked at the Manor I used to cook it for them at least once a week and always by this method! If you have some white balsamic vinegar it is especially nice lightly spritzed with that!
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Some of my other asparagus recipes which you might enjoy are:
BALSAMIC ROASTED NEW POTATOES AND ASPARAGUS - a perfect pairing! This is a very simple recipe composed of quartered new potatoes and fresh asparagus cut into 2 inch lengths, tossed together and roasted in the oven with some good olive oil and Balsamic vinegar.
PASTA SALAD WITH ROASTED TOMATOES AND ASPARAGUS - I quite simply adore roasted asparagus, and it shines in this simple and quick salad, which also contains roasted cherry tomatoes, and al dente farfalle pasta. I make a simple dressing for it by mixing some lemon mayonnaise, ranch dressing and a bit of fresh basil pesto.
PASTA WITH LEMON CREAM SAUCE, ASPARAGUS AND PEAS - Delicious pasta with a light sauce with vegetables. The vegetables are cooked until just crispy tender and the whole thing is a wonderful symphony of textures and flavours that really please.
If these recipes don't wet your whistle for some fresh asparagus, I don't know what will!
Perfect Roasted Asparagus
Yield: 2
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Roasted asparagus makes the nicest and simplest spring time side dish. Crispy tender and beautifully flavored.
Ingredients
- 1 bunch of fresh asparagus
- 1 tsp light olive oil
- sea salt flakes and freshly ground black pepper
Finishing options: (You choose)
- freshly grated Parmesan cheese
- toasted flaked almonds
- lemon wedges for squeezing
- chopped fresh parsley
- white balsamic vinegar
Instructions
- Wash and dry the asparagus. Trim off any wooden ends. You can find out where to do this by gently bending the asparagus, it will automatically snap of in the right place. You can also trim off the points if you wish. These can sometimes be bitter.
- Preheat the oven to 425*F/ 225*C. gas mark 7. Line a small baking tray with aluminum foil. Scatter the asparagus on the tray. Drizzle with the olive oil and toss to coat. Sprinkle with some of the sea salt and a grinding of pepper.
- Roast in the preheated oven for 9 - 12 minutes (thin asparagus), 15 to 20 minutes (thicker asparagus.) Today mine too about 14 minutes and it was perfect.
- Serve hot with your desired options. Today I scattered it with some Parmesan cheese and toasted flaked almonds. I served it with lemon wedges for individual squeezing. (The reason I don't squeeze lemon over it right away is because it will dull the color.)
Thanks for visiting. Do come again!
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