Ever since my trip to America, I have been so obsessed with eating buttermilk biscuits, I have tried various recipes but this was the one that worked for me and it was so easy to make.
Buttermilk biscuits are kind of like what us Aussies call a buttermilk scone but they do have their differences, buttermilk scones for example often require sugar and self raising flour, whereas buttermilk biscuits contain no sugar and require the use of plain flour and baking powder. I do feel like buttermilk biscuits taste lighter than buttermilk scones.
This recipe that I found for buttermilk biscuits was so simple to make and unlike most recipes, it did not require vegetable shortening. I also didn’t find the kneading process complicated, because I hate kneading scone dough.
The buttermilk biscuits only took 13 minutes to bake in the oven and they looked so deliciously fresh out of the oven.
The buttermilk biscuits tasted lighter than buttermilk scones, they were also very fluffy too. I broke tradition and instead of spreading jam and cream on my buttermilk scone, I spread it with my favourite supermarket butter Mainland Organic Butter .
I am so pleased that I was able to successfully make my own buttermilk biscuits, it was definitely one of my baking goals.
Buttermilk biscuits recipe*
2/3 cup buttermilk
1/3 cup canola oil
2 cups of plain flour
1/2 teaspoon of salt
3 teaspoons of baking powder
Preheat oven to 200 degrees Celsius. In a small bowl mix the buttermilk and canola oil. In a larger bowl sift the plain flour, baking powder and salt. Gradually add the buttermilk/oil mixture to the dry ingredients until combined. Shape into a ball, place on floured surface and knead 4-5 times. Roll out the dough flat with a floured rolling pin, with a cookie cutter, cut out the biscuits. Place them 3 centimetres apart on a baking sheet. Bake on the centre rack in the oven for 12-15 minutes or until light brown.
*recipe by Bob’s Red Mill Natural Foods.