Buttermilk Scones Biscuits Recipes

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.

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 .

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.

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.

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.

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.

Steps:

• In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
• Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.
• Wrap the dough in plastic wrap and refrigerate for 30 minutes. Toward the end of chilling, heat the oven to 400 degrees.
• Butter a 9-inch square baking pan, a 9-inch round cake pan, an oven-safe skillet or a baking sheet.
• On a lightly floured surface and using floured hands, pat the dough into a rectangle 1/2-inch thick. Fold the dough in quarters. Using floured hands, pat the dough out again to a square about 1 1/4-inch thick.
• Cut the square of biscuit dough into four even pieces. Transfer the biscuits to the prepared pan in a cluster, with about 1/2 inch of space between each biscuit.
• In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the surface of the biscuits, and bake until deeply golden brown on top, 25 to 30 minutes. Cool at least 10 minutes before carefully separating and serving.

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 475 degrees.
• Mix together flour, baking powder, salt and baking soda. Use a pastry cutter to incorporate butter or lard into the mixture until crumbly. Stir in the buttermilk, just until it comes together.
• Turn the dough onto a flat, floured surface. Knead the dough gently, folding it in half and then pressing into itself 4-5 times. Press the dough lightly until it is 3/4 thick. Cut into 2 rounds.
• Place on baking sheet and bake 10-12 minutes until tops are golden brown.