Buttermilk Biscuits

The end of term is here, and with it comes a heavy workload and bone-chilling weather. To get through this last leg of the semester, I like to cook things that remind me of home. One of my favourites is buttermilk biscuits. Similar to scones, these fluffy, buttery bread rolls are a staple in Southern American cooking. They are very simple to prepare, and will make your house smell like a bakery. When cooking these, It is important to use chilled ingredients, and to keep the width of the biscuits thick, as the layers will help them to rise.  

Buttermilk Biscuits:
Makes approx. 12 


1lb 2 oz. all purpose flour
4 tbsp. baking powder
1 ¼ tsp. kosher salt
8 oz. cold butter chopped into small cubes
1 ½ cup butter milk
egg wash (1 whisked egg with a dash of water)


Preheat oven to 190ºC.

Sift the flour, baking powder and salt into a chilled bowl. Add the cold butter and incorporate until the pieces of butter are the pea-sized. Add the buttermilk to the dry ingredients, and mix until the dough barely holds together. Do not overwork, or they will become tough.

Transfer the dough to a lightly floured work surface. Roll into a 1-inch thick square. Using a floured biscuit cutter or a small wine glass, cut out as many biscuits as you can, without twisting. Arrange the biscuits on a cookie sheet, making sure they touch.

Roll the scraps into another 1 inch square, and repeat.

Brush the tops of the biscuits with the egg wash and bake until golden-brown, approximately 20 minutes. Serve warm.