I know you must be thinking, Biscuits again??? And by that I mean baking powder, or tea-biscuits, not British Cookies. Not scones either. Biscuits. Buttermilk Biscuits. Light as air. Flakey. Fluffy.
In my opinion, you can never have too many recipes for biscuits. And when you are living with an empty next small batch recipes for things like this come in all too handy!
I confess, I am a biscuit lover. I can never get enough of them, and I love to try new recipes. I also like to make the recipes I have more in fitting with a small household like ours.
I have always loved Buttermilk Biscuits most of all. I love the slight tang that buttermilk adds and I love the way they always rise high and beautiful in a hot oven.
Buttermilk always makes for a beautiful crumb. You really can't beat it when it comes to making perfect biscuits.
I know I could bake whole recipes of these, but I have to be honest here. I just don't personally think that baked goods which have been frozen have the same flavor as fresh baked goods. Especially things like biscuits.
The longer you have them in the freezer the more they deteriorate and the larger the chance of them picking up other flavours. If you do freeze these, or any biscuit for that matter, make sure they are really well wrapped, airtight.
And make sure that you plan on using them within at the very most 3 months. I would not keep them longer. One exception to frozen goodies is cookies. I am quite fond of frozen cookies.
I used to think if I froze the extra cookies I would be safe from eating them. I would be better able to ration myself.
Turns out frozen baked cookies, or even unbaked for that matter taste just as good as they do thawed or fresh out of the oven. Yes I am the Cookie Monster.
It is much, much better for me if I make smaller batches of things and then use them up pronto. That way I don't have a lot of temptation hanging around in my freezer.
I think you will find that these are gorgeous baking powder biscuits. Back home they also call them tea biscuits.
Look at that tender crumb. These are so so very flaky and delicious.
I did a search to see if I could find out why in Canada they sometimes call them Tea Biscuits. I couldn't find any answers. I can only surmise that they are meant to be enjoyed with tea??? If you know, enlighten me, please! I have an inquiring mind.
These are biscuits that practically melt in your mouth. See that high rise? That comes from a light touch and not twisting the biscuit cutter.
Twisting the cutter when you are cutting out biscuits seals the edges. Your biscuits will not rise and high and they will be lopsided. True dat!
Cold butter is best. You don't want your butter softening before it goes into the oven. You want it to start melting as soon as the heat of the oven hits it, so that lots of little airy pockets are created.
You also want to use cold buttermilk for the same reason. It also creates a beautiful tender crumb. And who doesn't love that! Also the closer your biscuits are to each other on the pan (without actually touching) forces the biscuits to rise higher. Another Biscuit fact.
They are also great for Breakfast Biscuit Sandwiches or to ladle sausage gravy over top. Lets face it . . . they are just full stop great. No word of a lie.
Quick & Easy Buttermilk Biscuits for Two
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Ingredients
- 1 cup (140g) all purpose (plain) flour
- 1 1/2 tsp baking powder (not soda)
- 1 1/2 tsp caster sugar (granulated sugar)
- pinch salt
- 4 TBS cold butter
- 1/2 cup (120ml) buttermilk
Instructions
- Preheat your oven to 225*C/425*F/ gas mark 7. Line a very small baking tray with some baking paper. Set aside.
- Sift the flour into a bowl along with the baking powder. Stir in the salt and sugar. Drop in the butter. Cut it into the flour mixture using a pastry blender, or two round bladed knives, until the mixture resembles coarse bread crumbs. Stir in the buttermilk slowly wih a fork, until you have a moist dough which clings together.
- Tip out onto a lightly floured board and knead gently a few times. Pat out to a 1 inch thick square, six by six.
- Using a 3 inch cutter and a sharp up and down motion (do NOT twist) stamp out four biscuits. If you have much in the way of scraps, and there shouldn't be much, you can repat and stamp. (Re-pat biscuits will not be picture perfect.)
- Place onto the baking sheet and bake in the preheated oven for 15 minutes until golden brown.
- Serve warm, split and spread with your favorite toppings.
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It is such a miserable wet and rainy day today.Oh how I am longing for a cool, crisp autumn day with lots of pretty leaf color and acorns beneath my feet. I think today we are expecting a lot of rain. That means sloshing not crunching.
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