BUTTERMILK BISCUITS FOR TWO RECIPES
QUICK & EASY BUTTERMILK BISCUITS FOR TWO | THE ENGLISH KITCHEN
Six ingredients, one bowl, half an hour. That is all you need to create four perfect, soft and flakey tea biscuits from scratch.
Provided by Marie Rayner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Number Of Ingredients 6
Steps:
- 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 favourite toppings.
BEST BUTTERMILK BISCUITS RECIPE | ALLRECIPES
This recipe makes fluffy, light, and tasty biscuits.
Provided by Carol Reese Hardbarger
Categories Bread Quick Bread Recipes Biscuits
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 1 dozen biscuits
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
- Cut biscuits out with biscuit cutter and transfer to a baking sheet.
- Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
Nutrition Facts : Calories 170 calories, CarbohydrateContent 18.4 g, CholesterolContent 0.8 mg, FatContent 9.3 g, FiberContent 0.6 g, ProteinContent 3 g, SaturatedFatContent 2.4 g, SodiumContent 345.3 mg, SugarContent 1 g
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I created this recipe in a larger quantity to enter in the Kentucky State Fair. It won first place! Since biscuits are best fresh out of the oven, I sized my recipe down to yield four—perfect for two. I make them whenever biscuits fit into the menu. —Bessie Hulett, Shively, Kentucky
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