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    Home » Blogging Marathon » Buttermilk Biscuits

    Buttermilk Biscuits

    Posted on April 3, 2017 · Last Updated on December 7, 2021 · By Srividhya G · 28 Comments

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    Buttermilk Biscuits collage of three images with text overlay

    These soft scone biscuits are prepared with self-rising flour and buttermilk. These popular Buttermilk Biscuits are served with gravy for breakfast in North America.

    Baked Buttermilk Biscuits

    Popular Breakfast Recipe

    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. :-)

    History of 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. ;-) ;-)

    Two towers of Baked Buttermilk Biscuits with another one next to the first tower

    What Is Self-Rising Flour?

    Now back to the recipe and ingredients. So what’s self-rising flour? Self–rising 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 ¼ teaspoon fine salt. And it’s as simple as that. So 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.

    In fact, the ingredients reminded me of the Malabar Parotta ingredients. Err these biscuits are the baked version of our Parotta. ;-)

    Collage of four images showing Baked Buttermilk Biscuits - from the oven to the first bite

    Recap from the previous marathons:

    • 2015 | Day 12 – Eggless Sponge Cake
    • 2016 | Day 12 – Beetroot Curry
    • 2017 | Day 12 – B | Buttermilk Biscuits

    Holding a bowl of Baked Buttermilk Biscuits in the right hand

    Buttermilk Biscuits Recipe

    Ingredients:

    • Self Rising Flour (I used Gold Medal brand) – 2.5 cups + 2 Tbsps for dusting
    • Sugar – 2 tsps
    • Vegetable Shortening – ½ cup
    • Butter Milk – ¾ cup

    Steps:

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

    Sieving the flour and adding sugar to a bowl

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

    Adding vegetable shortening and mixing 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 ½ 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.

    Baking for 10 to 12 minutes until the biscuits turn brown

    • Finally, bake this for 10 to 12 minutes until they turn brown.

    Baked Buttermilk Biscuits straight out of the oven on a grey surface

    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.

    Enjoying these Buttermilk Biscuits? You will love these, too:

    • Banana Biscuit Halwa | Banana Pudding
    • Eggless Pumpkin Pie With Good Day Biscuit Crust
    • Ice Cream Bread | A Two Ingredient Bread
    • Hallullas | Chilean Biscuits

    Have you made this recipe?

    If you’ve made these Buttermilk Biscuits, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

    Baked Buttermilk Biscuits served in a bowl on top of a towel with cute flowers
    Pin Recipe Print Recipe
    5 from 1 vote

    Buttermilk Biscuits

    These soft scone biscuits are prepared with self-rising flour and buttermilk. These popular Buttermilk Biscuits are served with gravy for breakfast in North America.
    Prep Time20 mins
    Cook Time12 mins
    Total Time32 mins
    Course: Snack
    Cuisine: European
    Servings: 4
    Calories: 544kcal
    Author: Srividhya G

    Ingredients

    • 2.5 cups Self Rising Flour + 2 Tbsps for dusting (I used Gold Medal brand)
    • 2 tsps Sugar
    • ½ cup Vegetable Shortening
    • ¾ cups Butter Milk

    Instructions

    • 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 ½ 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.

    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.
    • Adapted from Gold Medal Flour Website

    Nutrition

    Calories: 544kcal | Carbohydrates: 61g | Protein: 11g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 3g | Cholesterol: 5mg | Sodium: 50mg | Potassium: 139mg | Fiber: 2g | Sugar: 4g | Vitamin A: 76IU | Calcium: 64mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

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

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    Filed Under: Blogging Marathon, Breakfast / Tiffins, Eggless Cookies Tagged With: Blogging Marathon, breakfast biscuits, buttermilk biscuit recipe, buttermilk biscuits, canadian biscuits, easy buttermilk biscuits, eggless buttermilk biscuits, homemade biscuits, how to prepare buttermilk biscuits at home, soft scone biscuits, soft scone buttermilk biscuits

    Reader Interactions

    Comments

    1. Sapana says

      May 17, 2017 at 1:42 pm

      Your biscuits turned out so amazing. Lovely pictures too.

      Reply
      • Srividhya G says

        May 18, 2017 at 7:56 am

        Thank you Sapana.

        Reply
    2. Sundari says

      April 13, 2017 at 5:42 am

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

      Reply
      • Srividhya G says

        April 14, 2017 at 9:51 am

        Thanks a lot Sundari. Reg buttermilk, yes you can use that. But please go with the plain one. I used home made butter milk but have used the other one also.

        Reply
    3. ruchi indu says

      April 08, 2017 at 7:17 pm

      looking lovely. Nice golden color biscuits

      Reply
      • Srividhya G says

        April 09, 2017 at 5:26 pm

        Thanks Ruchi.

        Reply
    4. Vaishali Sabnani says

      April 06, 2017 at 6:43 pm

      The first click is so catchy, it actually invites youto move on..excellent biscuits and love their texture. A must bake.

      Reply
      • Srividhya G says

        April 06, 2017 at 7:21 pm

        Thanks a lot Vaishali. :-)

        Reply
    5. Sharmila - The Happie Friends Potpourri Corner says

      April 05, 2017 at 6:19 am

      I remember book marking this recipe long bake.. A lovely bake!! it is so fluffy,you nailed it!!

      Reply
      • Srividhya G says

        April 05, 2017 at 2:42 pm

        Thank you so much.

        Reply
    6. Srivalli Jetti says

      April 04, 2017 at 9:06 pm

      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 ?

      Reply
      • Srividhya G says

        April 05, 2017 at 2:48 pm

        Thanks Valli. Oh yeah.. Instead of samosa, I went with this and prepared biscuit chole. ;-)

        Reply
    7. Priya Suresh says

      April 04, 2017 at 10:10 am

      Buttermilk biscuits looks stunning with simple ingredients na. Well done Vidhya and your buttermilk biscuits are inviting me.

      Reply
      • Srividhya G says

        April 04, 2017 at 2:36 pm

        Thanks a lot Priya.

        Reply
    8. Pavani says

      April 03, 2017 at 6:16 pm

      Your buttermilk biscuits look amazing — soft and fluffy. With a pat of butter, they would taste amazing. yummy!!

      Reply
      • Srividhya G says

        April 04, 2017 at 8:55 am

        Thanks a ton Pavani.

        Reply
    9. Namratha says

      April 03, 2017 at 9:37 am

      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.

      Reply
      • Srividhya G says

        April 03, 2017 at 1:22 pm

        Thanks a lot Namratha. :-)

        Reply
    10. Sowmya:) says

      April 03, 2017 at 8:54 am

      These buttermilk biscuits look wonderful. And all the info about biscuits is pretty interesting too!

      Reply
      • Srividhya G says

        April 03, 2017 at 1:15 pm

        :-) Thanks Sowmya.

        Reply
    11. Harini-Jaya R says

      April 03, 2017 at 7:29 am

      I loved your statement that it is a baked version of parotta :) Lovely biscuits there!

      Reply
      • Srividhya G says

        April 03, 2017 at 1:15 pm

        he he.. thanks Harini.

        Reply
    12. pumpkinfarmfood says

      April 03, 2017 at 7:29 am

      these look like crusty scones…completely my type of biscuits

      Reply
      • Srividhya G says

        April 03, 2017 at 1:15 pm

        :-) Thanks

        Reply
    13. CHCooks says

      April 03, 2017 at 7:15 am

      Delicious Sri :) Lovely clicks too! Love the tablecloth :)

      Reply
      • Srividhya G says

        April 03, 2017 at 1:15 pm

        Thanks pa..

        Reply
    14. Sandhya Ramakrishnan says

      April 03, 2017 at 7:06 am

      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.

      Reply
      • Srividhya G says

        April 03, 2017 at 1:16 pm

        Seriously right.. simple ingredients always makes great recipes and what all we can make with this APF oh boy… thanks a lot Sandhya

        Reply

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