These are a simple, drop-style of biscuit that bakes up soft and delicate with an almost cake-like texture. They are ideal to serve alongside a bowl of soup or chili or in place of a roll at dinner.
- 2 cups | 300 g all-purpose flour
- 1 Tbsp | 12 g granulated sugar
- 1 Tbsp | 9 g baking powder
- ½ tsp | 2 g baking soda
- ¾ tsp | 4 g salt
- 1 ¼ cups | 310 mL buttermilk
- 1 | 1 egg
- ¼ cup | 60 mL vegetable oil
- Preheat the oven to 400°F (200°C). Line two baking trays with parchment paper.
- In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt together.
- In a separate bowl, whisk the buttermilk, egg, and oil together. Add this to the flour mixture and stir just until blended.
- Use a medium ice cream scoop or two tablespoons to drop batter (about ¼ cup/60 mL each) onto the prepared baking trays, leaving 2 inches (5 cm) between them. Bake the biscuits for about 15 minutes until they are a light golden brown and lift away from the parchment easily. Serve the biscuits warm from the oven, or reheated at 300°F (150°C) for 10 minutes. The biscuits are best enjoyed the day they are baked.
- There are times when substituting buttermilk with regular milk (adding a splash of lemon juice) will work just fine, but in a simple recipe like this, where the buttermilk is a key ingredient, it’s best to stick with the real deal.
- After you’ve made this recipe, any leftover buttermilk has other delicious uses. It can make the base for a fantastic (and low-fat) Caesar or ranch dressing, can be blended into fruit smoothies, or can make a fantastic marinade for chicken, even tandoori chicken, in place of yogurt.
- Unused buttermilk also freezes well, for up to 3 months. Once thawed, give it a good shake (it will have separated) and use it as needed.
Excerpted from Bake with Anna Olson by Anna Olson. Copyright © 2016 Olson Food Concepts Inc. and Peace Point Entertainment Group Inc. Photography by Ryan Szulc and Mike McColl. Excerpted by permission of Appetite by Random House, a division of Random House of Canada Ltd. a Penguin Random House company. All rights reserved.