Weekends are the ideal time for me to bake. We tend to do brunch and the mornings are a perfect time to get a batch of breakfast bread started!! I loved baking fresh scones for breakfast in England and I still do bake the ones with currants and sultanas for tea, but I have switched to American style biscuits for brunch.
Last weekend, I made these delicious, crumbly, melt in the mouth biscuits. They are eggless and made with buttermilk. They tasted delicious warm with butter and home made strawberry jam, and are in the oven in under 15 minutes. These lovely biscuits go to Bake Your Own Bread hosted by Sandy @ At the Baker's Bench.
1 cup all-purpose flour
1 cup cake flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt
3 tbsp butter, chilled
3/4 cup buttermilk
- In a large bowl, sift the all-purpose flour and cake flour, with the salt, baking soda, and baking powder.
- Chop the butter, add to the sifted flour, and rub it into the flour using your hands.
- Next add the buttermilk and bring all the flour together to make a soft dough.
- Don't knead this dough, just pat to bring together.
- Flatten out to 1/2" using the same patting motion.
- Use a round biscuit cutter to cut out the biscuits.
- Place on a baking tray lined with parchment paper around an inch apart.
- Bake at 400F for 10-12 minutes, or until they have risen and begin to turn golden on the top.
- Remove and serve hot with butter and jam.
- If you prefer a flakier biscuit, you can add upto 3 tbsp more butter in the dough.
- Make the dough when you actually plan to bake this biscuit.
- You can cut out the biscuits from the dough, place them on parchment paper and freeze them in a freezer safe box. Just defrost and bake as directed above.
All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2010. All Rights Reserved. Kindly do not reproduce without permission.