Sunday, 23 February 2014


23 JANUARY 2014

A few days ago I stumbled across this gorgeous recipe from Smitten Kitchen, and thought it would be perfect for my Sunday breakfast. These little American classics are light and buttery, sort of like traditional English scones. You can make them sweet like these ones, or omit the sugar and have them with savoury toppings like eggs and bacon, or cheese - be adventurous and enjoy!

INGREDIENTS: (makes 12 small biscuits)

280g plain flour
125g chilled unsalted butter
175ml buttermilk
1-2 tbsp caster sugar
3/4 tsp salt
3/4 tsp bicarbonate of soda
1 tbsp baking powder


Pre-heat your oven to 200 degrees Celsius. Put all the dry ingredients (flour, sugar, salt, bicarbonate of soda and baking powder) into a large bowl and mix. Cut the butter into small chunks and rub into the flour with your fingertips until the mixture looks like breadcrumbs.

Add the buttermilk and bring together with your hands. The mixture will form sticky clumps before holding its shape. Knead gently until the mixture has formed a dough.

Turn the dough out onto a lightly floured surface and pat down until the dough is roughly 1/2 inch thick. Using a 2 inch cutter, cut out 12 rounds and place on a baking tray lined with baking paper. Bake for 12 minutes until golden brown.

If you don't want to bake all of your biscuits straight away, you can freeze them. Just wrap them individually in cling film once cut, and pop them in the freezer until you need them. They can be baked from frozen, but might just need a couple of extra minutes baking time.

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