Buttermilk Biscuits

Baked Buttermilk Biscuits

The second recipe that I am going to share as part of this baking marathon is the Buttermilk Biscuits, the bread based one which is quite popular in the North American Continent. Biscuits and gravy is a popular breakfast recipe, and you can find this combo in all the breakfast joints.  I took advantage of this baking marathon and explored and tried all different flours. I prepared this recipe using Self-Rising Flour and it is eggless too. :-)

Baked Buttermilk Biscuits

Before getting into the recipe, I wanted to share my findings of the biscuits. The first thing that comes to my mind when I hear biscuit is either Britannia milk biscuits or Parle G., But I am referring the bread based ones also as biscuits? How is that possible? The term is applied to two distinct products. The North American type one is typically the soft /quick bread whereas the other one is the hard type which is popular in Europe and in India too. I learned from this wiki article that these soft biscuits were popular in Scotland and Guernsey too and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out. Interesting huh? I am not sure if I should say that these biscuits are from Scotland or US or Canada. As I have one more recipe coming down the road from the US, I decided to go with either Scotland or Canada. ;-) ;-)

    Baked Buttermilk Biscuits   

Now back to the recipe and ingredients. So what’s self-rising flour? Selfrising flour is a combination of all-purpose flour, baking powder, and salt. Err it’s typically prepared by combining of 1 cup of all-purpose flour and 1.5 teaspoons baking powder and 1/4 teaspoon fine salt.  It’s as simple as that. I followed the recipe which was on the gold medal flour cover. Also, I tried the vegetable shortening for this recipe instead of butter.  Vegetable shortening underwent a lot of controversies regarding the trans-fat content, but as always too much of anything is good for nothing. As I wasn’t planning to use it regularly, I went ahead and used for this recipe. The ingredients reminded me of the Malabar Parotta ingredients.  Err these biscuits are the baked version of our Parotta. ;-)

Baked Buttermilk Biscuits

Recap from the previous marathons,

Baked Buttermilk Biscuits

Ingredients:

  • Self Rising Flour (I used Gold Medal brand) – 2.5 cups + 2 Tbsps for dusting
  • Sugar – 2 tsps
  • Vegetable Shortening – 1/2 cup
  • Butter Milk – 3/4 cup

Steps:

  • Pre-heat the oven to 450 deg F.
  • In a mixing bowl, sieve the flour and add sugar.

  • Now add the vegetable shortening and mix until the mixture is crumbly.

  • At this stage slowly stir in buttermilk and form the dough.
  • On a lightly floured surface, knead dough just until smooth.
  • Now roll the dough like chapati approximately 1/2 inch thickness.
  • Using a cutting cutter or round bowl, cut the dough out.
  • In a baking tray keep the silicone sheet and place these cut biscuits 1 inch apart.

  • Bake this for 10 to 12 minutes until they turn brown.

Baked Buttermilk Biscuits

Notes:

  • If the dough is dry, add  1 or 2 tbsps of buttermilk and if the dough is too wet, add more flour.
  • You can replace vegetable shortening with butter.
  • Also, instead of buttermilk, you can use regular milk or whipped cream.
  • If you are using regular all purpose flour, add in the necessary amount of salt and baking powder.

Baked Buttermilk Biscuits

Buttermilk Biscuits
These soft scone biscuits are prepared with self-rising flour and buttermilk. This popular biscuits are served with gravy for breakfast in North America.
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Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Ingredients
  1. Self Rising Flour (I used Gold Medal brand) - 2.5 cups + 2 Tbsps for dusting
  2. Sugar - 2 tsps
  3. Vegetable Shortening - 1/2 cup
  4. Butter Milk - 3/4 cup
Instructions
  1. Pre-heat the oven to 450 deg F.
  2. In a mixing bowl, sieve the flour and add sugar.
  3. Now add the vegetable shortening and mix until the mixture is crumbly.
  4. At this stage slowly stir in buttermilk and form the dough.
  5. On a lightly floured surface, knead dough just until smooth.
  6. Now roll the dough like chapati approximately 1/2 inch thickness.
  7. Using a cutting cutter or round bowl, cut the dough out.
  8. In a baking tray keep the silicone sheet and place these cut biscuits 1 inch apart.
  9. Bake this for 10 to 12 minutes until they turn brown.
Notes
  1. If the dough is dry, add 1 or 2 tbsps of buttermilk and if the dough is too wet, add more flour.
  2. You can replace vegetable shortening with butter.
  3. Also, instead of buttermilk, you can use regular milk or whipped cream.
  4. If you are using regular all purpose flour, add in the necessary amount of salt and baking powder.
Adapted from Gold Medal Flour Website
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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26 thoughts on “Buttermilk Biscuits

  1. Sundari

    Hi,
    lovely looking biscuits…
    Can we use indian buttermilk-curd mixed with water or the one available at the american grocery store?

  2. Srivalli Jetti

    Those biscuits look awesome Srividhya. Never tried this measurement, looks so flaky and sinful. If it was close to parotta then I will love it 😄

  3. Buttermilk biscuits are one of my fav breakfast accompaniments. The soft texture is quite irresistible. These look great and are tempting me to bake up a batch soon.

  4. What a gorgeous texture of the biscuits you have got! I can’t take my eyes off it. Such basic ingredients that yields a great bread. I am yet to make the biscuits and now you have inspired me to make some.

Would love hear back from you. Drop in your feedback and comments. Thanks