Bob Evan’s Biscuit Recipe

Today, we are going to make buttermilk biscuits. To make them you need buttermilk, you can’t escape. Thanks to its acidity, it makes the yeasts work better and softens the gluten in the dough, giving a softer consistency to cakes, bread, biscuits and pancakes.

Ingredients

  • 100 g of Manitoba type flour
  • 200 g of all-purpose flour
  • 55 g of butter
  • 40 g of brown sugar
  • 170 cc of buttermilk
  • 2 tablespoons of milk
  • 5 g of baking soda
  • 1 tablespoon of vinegar
  • a pinch of salt
  • jam – honey – whipped cream to taste

How to make buttermilk biscuits

Preheat the oven to 220 ° in static mode; let the acidified milk rest with a tablespoon of lemon juice for about 20 minutes and in the meantime collect the sifted flour together with the salt in a bowl and add the butter. Work with your hands until you get a grainy dough then add the sugar and buttermilk, mix quickly and finally add the “activated” bicarbonate in a tablespoon of vinegar; knead a few minutes.

Roll out the dough with a rolling pin keeping it at a thickness of about 2 / .5 cm then cut out circles of 6/7 cm in diameter – I do not have a cookie cutter and I made do as best I could.

Placing them gradually on the baking tray covered with paper oven. Brush the surface with some milk and bake them in the oven for 15 minutes or until they are well leavened and golden.

Let them rest in the oven for a few minutes and then transfer them to a wire rack and let them cool completely.

Cut in half and serve the scones covered with jam – I used the cherry one I made myself – or with honey if you like it or with fresh whipped cream.

Bob Evans Biscuit Recipe
Print Recipe

Bob Evan's Biscuit Recipe

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Snack
Servings: 8 people
Author: Rehan

Equipment

  • Oven

Ingredients

  • 100 g of Manitoba type flour
  • 200 g of all-purpose flour
  • 55 g of butter
  • 40 g of brown sugar
  • 170 cc of buttermilk
  • 2 tablespoons of milk
  • 5 g of baking soda
  • 1 tablespoon of vinegar
  • a pinch of salt
  • jam - honey - whipped cream to taste

Instructions

  • Preheat the oven to 220 ° in static mode; let the acidifiedmilk rest with a tablespoon of lemon juice for about 20 minutes and in the meantime collect the sifted flour together with the salt in a bowl and add thebutter. Work with your hands until you get a grainy dough then add the sugarand buttermilk, mix quickly and finally add the "activated" bicarbonate in a tablespoon of vinegar; knead a few minutes.
  • Roll out the dough with a rolling pin keeping it at a thickness of about 2 / .5 cm then cut out circles of 6/7 cm in diameter - I donot have a cookie cutter and I made do as best I could.
  • Placing them gradually on the baking tray covered with paperoven. Brush the surface with some milk and bake them in the oven for 15 minutes or until they are well leavened and golden.
  • Let them rest in the oven for a few minutes and then transfer them to a wire rack and let them cool completely.
  • Cut in half and serve the scones covered with jam - I used the cherry one I made myself - or with honey if you like it or with fresh whipped cream.

Video

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top