Buttermilk Biscuits
Makes
18 bicuits
Category:
These are a simple, drop-style of biscuit that bake up soft and delicate with an almost cake-like texture, but are not sweet so they are ideal to serve alongside a bowl of soup or chili or in place of a roll at dinner.
Ingredients
- 2 cups (300 g) all-purpose flour
- 1 tbsp (15 g) granulated sugar
- 1 tbsp (9 g) baking powder
- ½ tsp (3 g) baking soda
- ¾ tsp (4 g) salt
- 1 ¼ cups (310 mL) buttermilk
- 1 large egg
- ¼ cup (60 mL) vegetable oil
NOTES: Serve the biscuits warm from the oven, or re-heated in a low oven for 10 minutes. The biscuits are best enjoyed the day they are baked.
Step by Step Instructions
Step 1
Preheat the oven to 400°F (200°C) and line 2 baking trays with parchment paper.
Step 2
In a large bowl, sift the flour, sugar, baking powder, baking soda and salt.
Step 3
In a separate bowl, whisk the buttermilk, egg and oil together. Add this to the flour mixture and stir just until blended.
Step 4
Use an ice cream scoop or 2 tablespoons to drop batter (about ¼ cup each) onto the prepared baking trays, leaving 2-inches between them. Bake the biscuits for about 15 minutes until they are a light golden brown and lift away from the parchment easily.
Step 5
Serve the biscuits warm from the oven, or re-heated at 300 for 10 minutes. The biscuits are best enjoyed the day they are baked.
