Buttermilk Biscones Recipes

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BUTTERMILK SCONES



Buttermilk scones image

Afternoon tea just wouldn't be the same without warm scones straight from the oven

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 30m

Yield Makes 10 -12

Number Of Ingredients 7

450g self-raising flour, plus extra for dusting
¼ tsp salt
100g cold butter, diced
85g golden caster sugar
284ml pot buttermilk
2 tsp vanilla extract
splash of milk

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.

Nutrition Facts : Calories 229 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

GRANDMA'S SOUTHERN BUTTERMILK BISCUITS



Grandma's Southern Buttermilk Biscuits image

TRIED & TRUE* SOUTHERN, FROM-SCRATCH BUTTERMILK BISCUITS THAT BAKE UP TENDER AND FLUFFY! SO EASY TO MAKE!

Provided by Divas Can Cook

Categories     bread     Side Dish

Time 14m

Number Of Ingredients 9

2 cups White Lily Flour + more for work surface
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon granulated sugar
1/4 cup butter-flavored shortening (cold)
3 tablespoons unsalted butter + more for brushing (cold)
1 cup buttermilk (cold)
1 Tablespoon mayonnaise, milk or heavy whipping cream (cold (for brushing))

Steps:

  • Preheat oven to 425 F.
  • In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.
  • Cut in butter-flavored shortening with a pastry cutter.
  • Grate in butter, tossing occasionally.
  • Stir in buttermilk until dough is wet and sticky.
  • Generously flour a work surface.
  • Turn dough out onto floured surface.
  • Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough.
  • Add more flour as needed, but not too much, just enough so that the dough is manageable. Wet dough makes the best biscuits!
  • Fold the dough over several times.(This will create layers.)
  • Pat the dough out into a 1-inch thick rectangle.
  • Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)
  • Place biscuits on pan, with the sides touching.
  • Brush tops of biscuits with a very light coating of mayonnaise.
  • Bake for 14 minutes or until tops are golden. (For a dark golden color, flip the oven to a low broil for the last 2 minutes. Be sure to keep your eyes on it at all times)
  • Remove from oven and brush with butter.
  • Serve warm.

BEST BUTTERMILK BISCUITS



Best Buttermilk Biscuits image

This recipe makes fluffy, light, and tasty biscuits.

Provided by Carol Reese Hardbarger

Categories     Bread     Quick Bread Recipes     Biscuits

Time 55m

Yield 12

Number Of Ingredients 4

2 ¼ cups self-rising flour
¼ teaspoon baking soda
½ cup butter-flavored shortening (such as Crisco®)
1 cup buttermilk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
  • Cut biscuits out with biscuit cutter and transfer to a baking sheet.
  • Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.

Nutrition Facts : Calories 170 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 345.3 mg, Sugar 1 g

CHEF JOHN'S BUTTERMILK BISCUITS



Chef John's Buttermilk Biscuits image

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Biscuits

Time 35m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g

BUTTERMILK SCONES



Buttermilk Scones image

Provided by Food Network

Categories     side-dish

Yield 16 scones

Number Of Ingredients 9

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing

Steps:

  • Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
  • Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina

Provided by Taste of Home

Time 30m

Yield 8 biscuits.

Number Of Ingredients 4

1/2 cup cold butter, cubed
2 cups self-rising flour
3/4 cup buttermilk
Melted butter

Steps:

  • In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 508mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

OUR FAVORITE BUTTERMILK BISCUIT



Our Favorite Buttermilk Biscuit image

However you make them, you'll be rewarded with layer upon buttery layer of biscuit perfection.

Provided by Southern Living Editors

Time 50m

Yield Makes 12 to 14 biscuits

Number Of Ingredients 5

½ cup unsalted butter (1 stick), frozen
2 ½ cups self-rising flour
1 cup chilled buttermilk
Parchment paper
2 tablespoons butter, melted

Steps:

  • Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
  • Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
  • Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
  • Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
  • Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.

BUTTERMILK BISCUITS



Buttermilk Biscuits image

Keep this classic recipe for fluffy biscuits: You'll use it over and over.

Provided by Food Network Kitchen

Time 40m

Yield about 8 biscuits

Number Of Ingredients 7

2 cups all-purpose flour, plus more, for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter, sliced
3/4 cup buttermilk, plus more, for brushing

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.

BUTTERMILK BISCONES



BUTTERMILK BISCONES image

Categories     Bread     Fruit     Breakfast

Number Of Ingredients 11

1 1/2 c. unbleached ap flour
1 1/2 c. cake flour (not self-rising)
1/4 c. granulated sugar
2 T. baking powder, aluminum free
3/4 t. fine sea salt
1/4 t. ground cardamom
2 sticks cold unsalted butter, cut into 1/2 inch cubes
1 c. dried fruit, such as sour cherries or currants
1 1/2 c. buttermilk, or as needed
1 egg, beaten with pinch of fine sea salt, for egg wash
1/2 c. cardomom sugar

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 375F. Line a baking sheet with parchment. In a large mixing bowl, combine the flours, granulated sugar, baking powder, salt and cardamom, and whisk until completely incorporated. Add the butter and, working quickly, cut it in with a pastry blender. You should have various-sized pieces of butter, from sandy patches to pea-sized chunks, and some larger bits as well. Add the dried fruit, and toss evenly to distribute. Gradually pour in the buttermilk and genly fold the ingredients until you have a soft dough and there are not bits of flour in the bottom of the bowl. You should still see lumps of butter in the dough; these will give you light and flaky biscones. If the dough seems dry, you may need to add a little more buttermilk. The dough should be moist and slightly sticky. Gently pat down the dough with your hands right in the bowl until it seems like a loaf of bread. Dust the top of the dough lightly with flour. Using a large ice cream scoop, scoop mounds of dough onto the prepared baking sheet, arranging them about 1 inch apart so that the biscones have room to rise and puff up. Lightly tap down the tops of the biscones. Brush the tops of the biscones liberally with egg wash. Sprinkly with cardamom sugar or sanding sugar. Bake 20 to 25 minutes, rotating the pan halfway through for even baking, until the biscones are lightly golden and fully baked. Serve warm or at room temperature.

BLUEBERRY BUTTERMILK BISCONES WITH LEMON ZEST GLAZE



BLUEBERRY BUTTERMILK BISCONES WITH LEMON ZEST GLAZE image

Categories     Bread     Fruit     Breakfast     Bake

Yield 12 Biscones

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour
1 1/2 cups cake flour (not self-rising)
1/4 cup granulated sugar
2 tablespoons baking powder
Salt
1/4 teaspoon ground cardamom
1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup fresh or frozen blueberries
1 1/2 cups buttermilk, plus more as needed
1 large egg
3/4 cup confectioners' sugar
Zest and juice of 1 lemon

Steps:

  • 1. Preheat the oven to 375° and line two baking sheets with parchment paper. 2. In a large mixing bowl, whisk the all-purpose flour with the cake flour, granulated sugar, baking powder, 3/4 teaspoon of the salt and cardamom until combined. Using a pastry cutter or two knives, work in the butter until you have various-size pieces ranging from sandy patches to pea-size chunks and some larger bits as well. Gently stir in the blueberries. 3. Gradually pour in the buttermilk and gently fold the mixture until there are no bits of flour remaining in the bottom of the bowl. If the dough seems dry, add a little more buttermilk until it is moist and slightly sticky. 4. Using your hands, gently pat down the dough until it resembles a loaf of bread. Using a large ice-cream scoop, scoop mounds of the dough onto the prepared baking sheets, arranging them about 1 inch apart. Lightly tap down the tops of the biscones with the scoop. 5. In a small bowl, lightly beat the egg with a pinch of salt. Brush the tops of the biscones liberally with the egg wash. Bake for 20 to 25 minutes, rotating the baking sheets halfway through, until the biscones are golden and fully baked. Remove from the oven and let cool for 10 minutes. 6. Meanwhile, in a small bowl, whisk the confectioners' sugar with the grated lemon zest and juice until smooth and creamy. Drizzle over the biscones and serve immediately.

More about "buttermilk biscones recipes"

BLUEBERRY BUTTERMILK BISCONES - PUREWOW
blueberry-buttermilk-biscones-purewow image
2012-05-03 3/4 cup confectioners' sugar. Zest and juice of 1 lemon. 1. Preheat the oven to 375° and line two baking sheets with parchment paper. 2. In a large mixing bowl, whisk the all-purpose flour with the cake flour, granulated sugar, baking …
From purewow.com
2.6/5 (264)
Estimated Reading Time 2 mins
Servings 12
Total Time 45 mins
  • In a large mixing bowl, whisk the all-purpose flour with the cake flour, granulated sugar, baking powder, 3/4 teaspoon of the salt and cardamom until combined. Using a pastry cutter or two knives, work in the butter until you have various-size pieces ranging from sandy patches to pea-size chunks and some larger bits as well. Gently stir in the blueberries.
  • Gradually pour in the buttermilk and gently fold the mixture until there are no bits of flour remaining in the bottom of the bowl. If the dough seems dry, add a little more buttermilk until it is moist and slightly sticky.
  • Using your hands, gently pat down the dough until it resembles a loaf of bread. Using a large ice-cream scoop, scoop mounds of the dough onto the prepared baking sheets, arranging them about 1 inch apart. Lightly tap down the tops of the biscones with the scoop.


BUTTERMILK BISCUITS FROM SCRATCH RECIPE
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2021-06-17 Preheat oven to 425 F. Featured Video. In a mixing bowl, whisk together the dry ingredients to thoroughly combine. Cut in the ice cold butter slices using a wire pastry blender, until the mixture has the texture of coarse crumbs. Make a well in the center and pour in the cold buttermilk.
From thespruceeats.com
Estimated Reading Time 2 mins


I TRIED BACK IN THE DAY BAKERY'S BUTTERMILK BISCONES ...
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2021-05-21 How To Make Back in the Day Bakery’s Buttermilk Biscones. You’ll start by heating the oven to 375°F and lining two baking sheets with parchment paper. In a large bowl, mix together all-purpose flour, cake flour, sugar, baking powder, salt, and …
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BUTTERMILK BISCONES | TAYLA PARKER RECIPES | COPY ME THAT
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Steps. 1. Preheat oven to 375º. Line two baking sheets with parchment paper. 2. Whisk together flours, sugar, baking powder, 3/4 tsp salt and cardamom/cinnamon until combined. Using a pastry cutter or two knives (or your hands! ‍♀️), work in the butter …
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BACK IN THE DAY BAKERY BUTTERMILK BISCONES, INSPIRED BY ...
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2021-02-12 Buttermilk Biscones. Below is the recipe in case you don’t have access to Instagram! But if you do, use this link: Buttermilk Biscones. Now, go and make yourself these delectable, buttery treats! Recipe. Ingredients: 1.5 cups all purpose flour; 1.5 …
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BUTTERMILK BISCONES | THE SPLENDID TABLE
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2021-02-05 Position a rack in the middle of the oven and preheat the oven to 375°F. Line a baking sheet with parchment. In a large mixing bowl, combine the flours, granulated sugar, baking powder, salt, and cardamom and whisk until completely …
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BEST-EVER BUTTERMILK BISCUITS RECIPE - GEMMA'S BIGGER ...
2018-09-26 My first secret to making the Best-Ever Buttermilk Biscuits Recipe is in how you add the butter. All biscuit recipes require cutting cold butter into the flour to form a sandy texture. While this is …
From biggerbolderbaking.com
Estimated Reading Time 4 mins
  • Using a box grater, grate in the frozen butter. This will ensure it is evenly distributed and create a super flaky texture.
  • Add the buttermilk and mix by hand until just combined. The mix will be dry but just keep forming it. (See video for a detailed look.)


HOMEMADE BUTTERMILK BISCUITS RECIPE - GIMME SOME …
2020-10-22 Buttermilk: The buttermilk in this recipe also needs to have been completely chilled in the fridge before adding it to the recipe. I used full-fat buttermilk here, which I highly recommend, but low-fat buttermilk or “homemade “buttermilk (made by mixing whole milk and lemon juice) would also work. I also recommend the following equipment to make this easy biscuit recipe…
From gimmesomeoven.com
Estimated Reading Time 9 mins
  • Combine the flour, baking powder, brown sugar, salt and baking soda in a large mixing bowl. Stir briefly to combine.
  • Sprinkle the diced butter over the dry ingredient mixture. Use a pastry cutter or two forks (or a food processor*) to cut the butter into the dry ingredients until it is well-mixed and forms pea-sized chunks of butter.
  • Pour in the cold buttermilk and stir until the dough until it is just combined. (Try to avoid over-mixing the dough.)
  • Turn the dough out onto a floured work surface. Use your hands to quickly shape the dough into a small rectangle. Use a rolling pin to roll the dough out evenly until it is about 1/2-inch thick.


HOMEMADE BUTTERMILK BISCUITS - SALLY'S BAKING ADDICTION
2017-03-24 Buttermilk: You can substitute whole milk for buttermilk if desired. However if you’d like the tangy flavor, which I highly recommend, you can make your own sour milk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 cup. (You need 1 cup in the recipe…
From sallysbakingaddiction.com
Estimated Reading Time 8 mins
  • Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
  • Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.
  • Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.


EASY BUTTERMILK BISCUITS - LIVE WELL BAKE OFTEN
2017-06-19 Instructions. Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside. In a large mixing bowl, whisk together the flour, baking powder, baking …
From livewellbakeoften.com
  • Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the in the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.
  • Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.
  • Place the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 10 to 12 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won't be quite as good.


CRAFTY'S CAFE: BACK IN THE DAY BISCONES
2013-08-03 Buttermilk Biscones. from The Back In the Day Bakery Cookbook. 1 1/2 cups unbleached all-purpose flour. 1 1/2 cups cake flour. 1/4 cup granulated sugar . 2 Tbs baking powder, preferably aluminum free. 3/4 tsp fine sea salt. 1/4 tsp ground cardamom (sadly I was out of this) 1/2 lb cold unsalted butter, cut into cubes (2 sticks) 1 cup dried fruit (such as sour cherries or currants), optional. …
From craftyscafe.blogspot.com
Author Crafty P
Estimated Reading Time 2 mins


BUTTERMILK “BISCONES” ARE THE BEST OF BOTH WORLDS: …
Buttermilk “Biscones” Are the Best of Both Worlds: Craggy and Crisp with Tender, Flaky Centers; Buttermilk “Biscones” Are the Best of Both Worlds: Craggy and Crisp with Tender, Flaky Centers. 236 likes • 726 shares. The Kitchn - Kelli Foster • 72d. Whenever I watch Jennifer Garner’s Pretend Cooking Show on Instagram, I immediately want to head to the kitchen and make whatever she ...
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JENNIFER GARNER LOVES TO MAKE THIS BISCONE RECIPE …
2021-01-15 For scones you start with cold butter," Garner explains while slicing up two sticks of unsalted butter into half-inch cubes. "So for biscones, cold butter!" Then using a pastry-cutter, two knives or your hands, mash the butter into the flour mixture until you reach pea-sized clumps. Pour in some buttermilk, gently fold until evenly combined and ...
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HOW TO MAKE JENNIFER GARNER'S FAVOURITE BISCUIT …
2021-01-31 1 1/2 cups buttermilk; Add-ins: Garner used 1/2 cup chocolate chips, and wrote “you can also use 1/2 cup fresh/frozen blueberries or whatever you like”. Directions: Preheat oven to 190C. The ...
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BUTTERMILK BISCONES RECIPES
Buttermilk Biscones Recipes BUTTERMILK SCONES. Afternoon tea just wouldn't be the same without warm scones straight from the oven. Provided by Good Food team. Categories Afternoon tea, Treat. Time 30m. Yield Makes 10 -12. Number Of Ingredients 7. Ingredients; 450g self-raising flour, plus extra for dusting : ¼ tsp salt: 100g cold butter, diced: 85g golden caster sugar: 284ml pot buttermilk: 2 ...
From tfrecipes.com


BISCONES — UNWRITTEN RECIPES
2015-10-08 Then you add the buttermilk and fold it all together, until you can't see any more flour, but can see little chunks of butter throughout the dough. This will help to keep the biscones light and flaky. Next, all you do is scoop mounds of the dough, using an ice cream scooper, onto a lined baking sheet, brushing them with an egg wash and turbinado sugar in the process. The scones bake up golden ...
From unwrittenrecipes.com


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