Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Dough
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Mix · About 7 min
- Heat oven to 220°C / 425°F. Rub butter into dry ingredients from 300 g plain flour, 12 g baking powder, ½ tsp baking soda, ¾ tsp salt, 100 g cold butter, cubed, 220 ml buttermilk until coarse; stir in buttermilk just until combined.
Check: Look for this result: coarse; stir in buttermilk just until combined.
Fold · About 7 min
- Pat dough out, fold in thirds twice, then pat 2.5 cm thick. Cut eight biscuits without twisting the cutter.
Bake · About 18 min
- Bake 15–18 minutes until risen and golden. Brush with 20 g melted butter.
Check: Look for this result: risen and golden.
Tips
- Keep butter cold and handle dough lightly.
- Judge Buttermilk Biscuits by the texture and doneness signs in its steps. Your pan and heat affect how long Buttermilk Biscuits takes to cook.
Substitutions
- In Buttermilk Biscuits, replace buttermilk with yogurt thinned with milk.
Storage
- Cool Buttermilk Biscuits promptly and refrigerate it covered within two hours. Above 32°C / 90°F, put Buttermilk Biscuits in the fridge within one hour. Keep Buttermilk Biscuits at 4°C / 40°F or colder and eat within two days.
- If Buttermilk Biscuits contains cream, custard, cheese or meat filling, keep that filling refrigerated. A savoury filled version of Buttermilk Biscuits must reach 74°C / 165°F when reheated. Serve Buttermilk Biscuits straight from the fridge if it is a chilled cake.
Make ahead
- Prepare the measured ingredients for Buttermilk Biscuits one day ahead. For Buttermilk Biscuits, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Buttermilk Biscuits on the day of serving.
FAQ
What matters most when making Buttermilk Biscuits?
Keep butter cold and handle dough lightly.
What can I substitute in Buttermilk Biscuits?
In Buttermilk Biscuits, replace buttermilk with yogurt thinned with milk.
Can I prepare Buttermilk Biscuits ahead?
Prepare the measured ingredients for Buttermilk Biscuits one day ahead. For Buttermilk Biscuits, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Buttermilk Biscuits on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
