Bread and Batter, Cakes and Cookies

Buttermilk Biscuits

From the same page I got my Buttermilk Fried Chicken, I made these fabulous biscuits this morning. It’s my first time ever making biscuits and I was disappointed with the result because I obviously didn’t understand what “roll to 2 1/2″ thick”. I’m horribly bad at Math and if I had understood what that meant, I would know that 1 inch is about 2.5 cm and hence 2.5 inches would be slightly more than 5 cm. Well.

The result was a tasty flavourful biscuit (what with the butter and buttermilk in it) but it looks flat. I served these with Buttermilk Fried Chicken for today’s lunch.For added flavour, I ate the biscuits with margarine.


1. 2 cups plain flour

2. 2 tsp baking powder

3. 1/2 tsp baking soda

4. 1 tsp salt

5. 1/4 cup shortening (I used butter)

6. 3/4 cup buttermilk

In a dry bowl, stir to mix all the dry ingredients. Add the butter and rub it in till it resembles fine breadcrumbs. Pour in the buttermilk and lightly knead to a dough. Flour the work surface and roll dough out to 2.5 inches thick (do the Math please) and cut using round cutters. I had The Little Girl to do this, and she did a mighty fine job, cutting rounds till there was no more dough left to cut. She rolled and cut the leftover dough three times. Wonderful. Oh, and then bake in the hot oven till golden and cooked in the centre.

Notice that incomplete round dough? That was when The Little Girl cut too close to an earlier round. But I used that as the tester biscuit to check the doneness.


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