Buttermilk Biscuits

In Australia the word “biscuit” refers to a cookie.  It’s sad to say it, but I’m living in a land that has zero appreciation for the humble buttermilk biscuit.  This staple if the American breakfast is not on the radar over here.   Even McDonald’s does not have biscuits on the breakfast menu much to my dismay.  Egg McMuffin – yes.  Sausage Biscuit – no.

My Dad was widely regarded as making the best buttermilk biscuits.  The truth is that he started with Pioneer Biscuit Mix, but it was his method that made his biscuits really buttery and delicious.  Unfortunately for me, like so many of my favorite American ingredients I can not pick up a box of Pioneer at my local grocery.  So, after many years of trial and error, I have finally found a biscuit recipe to rival my Dad’s.   Of course, the secret is all in following my Dad’s method.

Here’s what you need.

2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1/3 cup butter, and 1 1/4 cups of buttermilk.  Disregard the milk in the picture.  I was making these on Saturday morning before I had my coffee.

Start by preheating the oven to 210°C (425°F).  While the oven in preheating, put a couple of tablespoons of butter in your biscuit pan and put it in the oven to melt.  Make sure you use a high sided pan as the biscuits will only rise to the height of the pan they are cooked in.

To make the biscuits, mix 2 cups of flour, 1 tbsp of baking powder and 1/2 tsp of salt together in a large bowl.

Then add 1/3 cup (67 g) of butter cubed.

Cut the butter in with a pastry cutter or use your fingers as I’ve done here.

The butter needs to be completely incorporated into the flour mixture and should resemble bread crumbs when finished.

Stir in 1 1/4 cup of buttermilk.

Next, turn the dough out onto a floured surface and lightly knead the dough.  Biscuit dough is very delicate and if you over work it, the biscuits won’t rise.   I like to add a little more flour at this stage and work the dough only enough to make it no longer sticky.  Then press the dough out with your fingers until about 1/2 inch thick.

Now, it’s time cut the biscuits.  I don’t have a biscuit cutter, so use a glass just like my Dad.  Here I’ve used a schooner glass that The Aussie has pilfered from the local pub.  He has a penchant for walking out with glass in hand if he has not finished his beer so we have quite a collection.

Now, it’s time for my Dad’s secret trick.  Remember that butter melting in the oven, we want to coat each biscuit in the butter on both sides as we place them in the pan.  This will make your biscuits buttery and delicious.  As you can see, I left the butter in the oven until it started to brown for fantastic flavor.

Once all the dough is used and all the biscuit are coated in butter, bake the biscuits for 15- 20 minutes until golden.

Look at that!  Delicious!

Serve with butter or jam or your favorite topping.

Enjoy!

 

Buttermilk Biscuits

Ingredients:

2 tbsp butter

2 cups plain flour

1 tbsp baking powder

1/2 tsp salt

1/3 cup (67 g) butter

1 1/4 cup buttermilk

 

Directions:

1. Preheat oven to 210°C (425°F).  Place 2 tbsp butter in biscuit pan and melt in preheating oven.

2. Combine flour, baking powder and salt in bowl.

3. Cut in 1/3 cup of butter.

4. Stir in the buttermilk.

5. Turn onto a floured surface and gently knead the dough incorporating a little flour to make it less sticky.

6. Press the dough out with your had until about 1/2 inch thick and cut into biscuits.  Repeat until all the dough is used.

7. Coat the biscuits in the melted butter in the biscuit pan, and bake for 15 – 20 minutes until golden.