Everyone needs to have a quick and easy buttermilk biscuit in their recipe book. These versatile biscuits are perfect to accompany both sweet and savoury dishes.
Makes: 12 biscuits
Active Prep Time: 10 minutes
Cook Time: 40 minutes
- 340 g / 1½ cup Crystal Margarine, chilled
- 65 g / ¼ cup Dark brown sugar
- 1 large egg
- 500g / 4 cups All-purpose flour
- 8g / 1 tbsp Baking powder
- 2g / ½ tsp Baking soda
- 250ml / 1 cup Buttermilk, have extra for brushing
- Pre-heat the oven to 350°F (175°C).
- Combine the flour, brown sugar, baking powder, and baking soda in a large bowl.
- Using your fingertips, rub the Crystal Margarine into the flour mixture until pea-sized pieces of margarine remain. Chill in the fridge for 20 minutes.
- Whisk together the buttermilk and egg in a measuring cup.
- Remove the dry ingredients from the fridge and pour in the buttermilk and egg mixture. Gently fold the dough with your hands until it starts to come together.
- Move the dough to a floured surface. Use your hands to shape it into a large square about 3 cm in height.
- Using a knife, cut out 12 rectangles, by cutting twice widthwise, and 3 times lengthwise.
- Place the biscuits onto a lined baking sheet and brush the tops with a little extra buttermilk.
- Bake for 20-25 minutes (rotating the tray part way through baking), until the biscuits are golden brown.
- Remove from the oven and transfer to a resting rack to cool slightly.
- Enjoy these while they’re still warm, topped with a little Crystal margarine, allowing it to gently melt into the light and fluffy crumb of the biscuit.
- To have fresh biscuits any day, make a batch, shape and cut the biscuits. Then instead of putting them in the oven, place the baking sheet into the freezer and allow them to freeze solid. Once frozen transfer them to a freezer bag. When you’re ready to bake, pull them from the freezer, place on a lined baking sheet, brush with buttermilk and bake.