Gary’s Buttermilk Biscuits
Buttermilk Biscuits
This is such an easy quick bread to make! There is a secret to making fluffy, light biscuits that you need to know. American cousin to the English scone and just as wonderful!
Quick breads are so called because they do not require yeast and time to leaven. They use other leavening agents such as baking powder or baking soda. In this recipe I am using buttermilk and baking soda along with cream of tartar to provide the quick rise in these beautiful biscuits!
Ingredients
2 Cups (250g) all-purpose flour
1-1/2 Tbs (22.5ml) sugar
1/2 tsp (2.5ml) salt
1 level tsp(5ml) baking soda
1 rounded tsp (7ml) cream of tartar
1/3 Cup (75g) lard or unsalted butter, cold and cubed
3/4 Cup (180ml) buttermilk (reserving 2 tablespoons or 30ml)
Prep time: 10 minutes / Baking time: 12-15 minutes
You will need the following items and utensils: Large bowl, butter knife, pastry cutter (or use your fingers), spatula or wooden spoon, biscuit cutter (or a glass), pastry brush, cookie sheet, and parchment paper.
Preheat your oven to 425°F (220°C). You want a very hot oven to get the best rise!
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, baking soda, and cream of tartar. This is your dry mix, where all the magic starts.
Cut in the Fat: Add the cold cubed lard or butter to the flour mixture. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs.
Add the Buttermilk: Pour in most of the buttermilk, reserving enough to brush the tops of the biscuits, and stir just until combined. It will produce a wet dough. Do not over mix! We want tender, fluffy biscuits, not tough ones.
Knead the Dough: On a lightly floured surface, turn the dough out of the bowl, add about a 1/4 cup of flour. and gently knead it a few times until it all comes together. Turn and fold the dough onto itself to create layers. Pat the dough down evenly until it is about half an inch (about 1.5cm) thick.
Cut Out the Biscuits: Using a floured biscuit cutter (or a glass if you're feeling trad), cut out your biscuits. Place them on a baking sheet lined with parchment paper, making sure they do not touch. Brush the tops with the reserved buttermilk, being careful not to wet the cut sides of the biscuit.
Bake: Pop into a very hot oven and bake for 12-15 minutes, or until golden brown. Your kitchen will smell heavenly, and your heart might just skip a beat!
Serve: Let them cool slightly before serving. Enjoy them plain or slather them with butter and jam, or with a drizzle of local honey. Oh, the possibilities!
Tips for Perfect Biscuits
Keep All Ingredients Cold: Cold flour, butter and buttermilk = fluffy biscuits.
Don’t Overwork the Dough: Less is definitely more here!
Get creative: Feel free to add in some cheese, herbs, or spices for extra flavour.
Enjoy your light, flaky, buttery masterpieces!
