makes
9
prep
10 minutes
cook
25 minutes
difficulty
Easy
makes
9
serves
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 2 cups (270 g) all-purpose flour
- 3 tsp sugar, if making sweet biscuits, plus more for garnish, optional
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- ½ cup (113 g) cold unsalted butter, cut into pats
- Mix-ins (see below for suggestions)
- 1 cup (250 ml) buttermilk
Mix-ins for lemon, blueberry and white chocolate biscuits
- 1 lemon, zested
- 1 cup (190 g) fresh blueberries
- ½ cup (about 85 g) chopped white chocolate or white chocolate chips
Alternative mix-ins, for cheese biscuits
- ½ tsp garlic powder
- 2-2¼ tbsp finely chopped chives
- 1 cup (115 g) grated cheddar cheese, plus more for garnish, optional
Instructions
- Preheat oven to 220°C (425°F) and line a sheet pan with parchment paper.
- In a large bowl, stir together the flour, sugar (if making sweet biscuits), baking powder, baking soda, and salt. Add in the cold butter pats and snap and rub it in like you would for pie dough until the butter is about the size of peas. Stir in the mix-ins then make a well in the centre and add in the buttermilk. Stir just until combined.
- Using two spoons or a ¼ cup (2 oz) spring-loaded ice cream scoop, scoop the dough into 9 mounds onto the prepared sheet pan. Sprinkle with extra sugar or cheese, if desired.
- Bake the biscuits for 20 to 25 minutes or until golden brown.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
