Friday, March 1, 2024

Buttermilk Tea Biscuits


These light and fluffy tea biscuits 
are great to have as afternoon
 tea or as a snack anytime of day.

Buttermilk is the liquid left behind 
after churning butter out of 
cultured cream.
 It is low in fat, high in vitamins, 
calcium, riboflavin and B12.

2 cup flour
4 tsp baking powder
1/2 tsp baking soda
1 tablespoon sugar
1/2 tsp salt.

1/4 cup butter cut in small pieces,
(if you like more flakey biscuits,
 use between 1/4 to 1/2 cup butter.)

1 cup buttermilk

Preheat oven to 450deg.F.

In a large bowl whisk together
the flour, baking powder, 
baking soda, sugar and salt.

With a pastry cutter or
 two forks cut in the butter,
until mixture resembles
course crumbs.
(some people use their 
food processor for this)

Add in the buttermilk.
I leave a little in the bottom of
the cup, about 1/8" to brush on
the biscuits before putting them
in the oven. 

Turn dough out on a floured surface
and kneel a few times.
Roll out about 11 by 7 inches.
Cut into squares or use a cookie
cutter and cut out round.

I brushed the tops with a little
buttermilk that I left in the cup.

Place on a cookie sheet and
 bake for 10-12 minutes.

I like them brown and crispy.

They are soo good! 😍


Thanks for your visit.