After taking a one month blogging sabbatical from SRC (because of the birth of our gorgeous little girl) – I am back and ready to share another delicious blog & recipe with you…
For those who don’t remember – SRC (Secret Recipe Club) is a blog swap /Secret Santa concept whereby each month, we are allocated another’s blog to review and make something from… all to be revealed on the same day at the same time in our particular group (Group B).
This month – I got Goodie Godmother… a blog that looked so professional that I had to double-check that I had the right website! Mary is a lover of baking, travel and gives everything a little bit of pixie dust sprinkle… which just made me smile 🙂 Funnily enough – we both majored in mathematics at university… and we both consider the kitchen to be our “happy place”. Mary is also married and has a baby girl… so the connections just keep appearing 🙂 (and her love of caramel over chocolate is something that my HIM agrees to!)
But when I saw these Southern Buttermilk Biscuits/Bread recipe – I knew that it was something that I wanted to try! In the US (and parts of Canada) – a biscuit is essentially the term for a “quick” bread with a crust and soft interior. They rely on baking powder or baking soda as opposed to yeast and therefore don’t need time to rise (hence the term “quick bread”).
They can be enjoyed with sweet or savoury items… but for the purposes of this recipe… I was thinking along the lines of scones – with jam….as their consistency is something between a scone and bread… yet neither sweet nor salty. A definite make again.
2 cups of self-raising flour
6 tablespoons butter (chilled and cubed)
1/2 teaspoon salt
3/4 cup buttermilk
- Add salt to flour
- Cut in the butter to the dry mixture and using your fingers make a crumble
- Add the buttermilk & mix to create a dough
- On a floured surface, cut biscuits with a biscuit cutter
- Line baking dish with greased paper
- Bake for 10-15minutes at 180C
Serve with lashing of butter and jam (like I did!)