Archive | 9:00 AM

My Favourite Buttermilk Biscuits

13 Mar

I got a DSLR camera for my birthday in December.  I love it. I don’t know how to use it, but I love it.  I want to take amazing pictures of my kids, but they move around a lot, so I’m practicing on food.

That’s not the whole truth.  I’ve had this lifelong dream of being a food blogger….well, not that long, since food blogging is a recent phenomenon, but I really think it would be cool to be a food blogger.  Like Mel, or Joy.

Not gonna happen anytime soon for me though, if ever. I can barely get dinner on the table, let alone snap fancy pictures of what we’re going to eat.  I did it tonight though!  Just for you.  I had to banish my kids to the basement, but I took some pictures of my most favourite tea biscuits.  I love these things.  They’re super easy, incredibly versatile and they don’t take long at all.  I even use these as the base for cinnamon buns.

I found the recipe in an old Robin Hood cookbook.  I’m pretty sure it was this one. Here she is!  Enjoy.

Don’t be too critical of my pictures.  They’re some of my firsts!

Buttermilk Biscuits

Ingredients:

  • 2 cups All-Purpose Flour
  • 2 ½ tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ cup shortening or butter (I use butter)
  • 1 cup buttermilk

Preparation:

Combine flour, baking powder, salt and baking soda in a mixing bowl.  Using two knives, a pastry blender or your fingers, cut in shortening until mixture resembles coarse crumbs.

Add buttermilk all at once to dry ingredients and stir with a fork until a soft dough forms.  Turn dough out onto a lightly floured surface and knead gently eight to 10 times.  Roll or pat to ¾ – inch thickness.  Cut with a round cutter.  Place on ungreased baking sheet.

Bake in a 425 degrees F oven for 12 to 15 minutes or until light golden.  Serve warm.

Variations:

  • Brush tops with melted butter and sprinkle with sugar for a finishing touch.
  • Stir in about 1 cup shredded Cheddar cheese for a savory biscuit.
  • Add 2 tbsp sugar to the dough for a sweet biscuit that you can use a base for shortcake.
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