Buttermilk Scones Biscuits Food

BUTTERMILK SCONES

Steps:

• Preheat the oven to 425 degrees F and line a large lipped baking sheet with parchment paper.
• Put the flour into a bowl with the baking soda, cream of tartar, and sugar. Chop the butter and the vegetable shortening into pieces and drop them into the flour. Rub the fats into the flour - or just mix any old how - and then pour in the buttermilk, working everything together to form a dough.
• Lightly flour your work surface. Pat the dough into a round-edged oblong about 1 3/4 inches thick and cut out 2-inch scones with a biscuit cutter. (Mine are never a uniform height, as I only pat the dough into its shape without worrying whether it's irregular or not.)
• Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops) or not as you wish.
• Bake for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and your favourite jam.
• Make Ahead Note: Scones are best on the day they are made but day-old scones can be revived by warming in oven preheated to 300 degrees F for 5 to 10 minutes.
• Freeze Note: Baked scones can be frozen in airtight containers or resealable bags for up to one month. Thaw for 1 hour at room temperature and warm as above. Unbaked scones can be put on parchment-lined trays and frozen until solid. Transfer to resealable bags and freeze for up to 3 months. Bake direct from frozen, as directed in recipe, but allowing extra 2 to 3 minutes baking time.

BUTTERMILK SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can't feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.
• Gently warm the buttermilk (don't throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough - don't over-mix it.
• Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

BASIC BUTTERMILK SCONES

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.
• Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a bowl, or in the bowl of a food processor.
• Cut the butter into chunks and cut into the flour until it resembles course meal.
• If using a food processor, just pulse a few times until this consistency is achieved.
• Add the buttermilk and mix JUST until combined.
• If it appears on the dry side, add a bit more buttermilk. It should be very wet.
• Turn the dough out onto a floured board.
• Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Use a round cutter to cut into rounds.
• You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
• Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
• If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
• Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
• Do not overbake.
• Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
• The dough must be handled as little as possible or you will have tough biscuits.
• I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
• You also must pat the dough out with your hands, lightly.
• Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
• Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
• When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

BUTTERMILK CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

BUTTERMILK SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.
• Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces.
• Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown.

SCONES / TEA BISCUITS (CANADIAN LIVING)

Steps:

• Line rimless baking sheet with parchment paper or silicone mat; or dust lightly with flour. Set aside.
• In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Pour buttermilk over top and stir with fork to form soft, slightly sticky ragged dough.
• Turn dough out onto lightly floured surface. With lightly floured hands, knead gently 10 times to smooth dough, adding a sprinkle more flour to the work surface if needed. Gently pat or roll out into generous ½-inch thick round. Using 2-inch cutter, cut out rounds. Place on prepared baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing any remaining scraps into a final scone (the bakers's scone).
• Brush tops of scones with egg. Bake in centre of 425°F oven until golden, about 15 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks to finish cooling.
• Tip: Before cutting out scones, dip cutter into flour, repeating the dipping between cuts so cutter doesn't stick. Always cut out scones, or any cookie, with as little space as possible between rounds as possible. You can reroll the scraps, but at every rerolling the results are tougher. So get as many rounds as you can out of the first roll.

SOUTHERN-STYLE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
• In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix. (Alternatively, combine the ingredients in a mixing bowl.)
• Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (If making by hand, "cut" the butter into the dry ingredients with a pastry cutter, two knifes, or your fingertips.) Transfer the mixture to a mixing bowl.
• Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. If the dough seems too dry, add a few more tablespoons of buttermilk. Do not over-mix.
• Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a rectangle about ¾ inch thick.
• Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking.
• Cut the dough into thirds again. Stack the pieces on top of one another and pat into a rectangle with a final thickness of about ¾ inch.
• Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and a rich, golden brown on the bottom. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits).
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Freezer-Friendly Instructions: The biscuits can be frozen, unbaked, for up to 3 months. They can be baked without thawing; they may just take a few extra minutes in the oven.

CLASSIC BUTTERMILK SCONES

Steps:

• Preheat oven to 400F. Lightly grease baking pan (I use 1 large cookie sheet, you may need to use 2 depending on how big your pan is) and set aside.
• In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
• Add the 3/4 cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour "balls" about the size of chickpeas).
• Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don't over mix. Now is the time to add chocolate chips or other goodies, if using.
• Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out evenly, about 2 inches apart.
• Bake for 12-15 minutes or until lightly browned. Each oven is different and they brown pretty quickly so watch the oven (don't leave!).
• Take out of the oven and serve warm.

EASY BUTTERMILK SCONES

Steps:

• Pre-heat the oven to 180ºC/350ºF and line a baking sheet with baking/parchment paper.
• Combine all the dry ingredients in a mixing bowl. Rub the butter into the flour until the mixture resembles bread crumbs/almond flour.
• Whisk the egg into the buttermilk and pour into the dry ingredients. Mix with a fork until the mixture just comes together then tip out onto a floured surface.
• Lightly bring the dough together into a disc approximately 3-5cm/1-2 inches high. Using a round cutter, cut scones out of the dough and place onto the prepared baking sheet. Press the dough together and continue cutting until all the dough has been used.
• Brush the top of the scones with heavy/whipping cream and place in the oven to bake for 15-20 mins until golden brown and cooked through.
• Remove from the oven and allow to cool for 10 minutes before serving.

BUTTERMILK SCONES (BISCUITS)

Steps:

• Preheat oven to 220 degree C (200 C for fan forced oven).
• Grease and flour a 8cm deep, 19cm (base) square cake tin.
• Place flour, sugar and salt in a large bowl.
• Add butter and using fingertips rub butter in flour mix until mix resembles fine breadcrumbs (or give it a quick buzz in the food processor and then transfer mix to a bowl).
• Make a well in the centre and add buttermilk and using a flat bladed knife, stir until dough almost comes together.
• Place on a lightly floured surface and knead gently until dough comes together.
• Press out to a 3cm thick round.
• Dip a 5cm round cutter into flour to prevent dough sticking and cut out scones (biscuits).
• Gently press leftover dough pieces together and repeat cutting out more scones - should make a total of 16 scones.
• Place scones, touching into prepared tin.
• Bake for 15 to 17 minutes or until light golden and hollow when tapped on top.
• Serve with jam and cream or honey (or golden syrup) and cream .

BUTTERMILK SCONES

Steps:

• Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
• Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

32 BEST WAYS TO USE BUTTERMILK

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a buttermilk dish in 30 minutes or less!

BUTTERMILK, CHEESE, SHALLOTS & POTATO SCONES

Steps:

• In a small frying pan, melt butter and add shallots, cook on medium low heat until, soft and tender. Remove from pan, cool and set aside until needed.
• Preheat oven to 425 degrees F.
• In a large bowl stir together flour, baking powder, baking soda, sugar and salt.
• Cut in the shortening until it resembles fine bread crumbs, then stir in the cheese, cooled shallots and the mashed potatoes.
• Beat the egg and buttermilk together and pour into the flour, cheese and potato mixture all at once, stirring lightly until you have a soft sticky dough.
• Add the dough to a lightly floured surface and pat into a large circle about 3/4 to an inch thick. I use a water glass to cut out the dough.
• Place the scones on an ungreased cookie sheet and bake in a 425 degree oven for 10 - 12 minutes, until golden brown.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.