Buttermilk Biscuits

I'm not sure which I like best. Sweet Scones or Savory Buttermilk biscuits. You can adjust them both to suit your own taste. With scones you can add your favourite fruit and with biscuits you can leave them plain or add different herbs and cheeses. This morning I went with buttermilk biscuits adding fresh chives and cheddar cheese.


Made with butter, they are so flakey. You can just split them apart with your fingers. No need to use a knife.

A little smear of butter while they are still warm, a pot of french press coffee and "Voila" - breakfast.

Home Cookin Chapter: Recipes From Thibeault's Table

Country Biscuits
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2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, crisco or butter (I use butter)
1 cup of milk (cream) or buttermilk
if using buttermilk add 1/2 teaspoon baking soda)

Optional. Add a little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over-handle. Pat out to about 1/2 to
3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.

Options:

You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.