Why You’ll Love this Buttermilk Tea Biscuits Recipe
If you’re looking for a delightful treat to enjoy with your afternoon tea, you’re going to love these buttermilk tea biscuits. They’re incredibly soft and flaky, melting in your mouth with each bite.
The subtle tang from the buttermilk adds a unique flavor that’s simply irresistible. Plus, they’re quick to whip up, making them perfect for unexpected guests or a cozy afternoon at home.
I’ve often found myself reaching for seconds, and I’m sure you’ll too! Pair them with your favorite jam or clotted cream, and you’ve got a satisfying snack that elevates your tea experience.
Ingredients of Buttermilk Tea Biscuits
When it comes to baking, having the right ingredients is the key to success, and that’s especially true for these delicious buttermilk tea biscuits. Imagine the warm, flaky goodness that comes right out of the oven, filling your kitchen with a delightful aroma.
It’s simple, really. You probably already have a few of these ingredients in your pantry, and the rest are easy to grab. Let’s take a look at what you’ll need to whip up this tasty treat.
Ingredients:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons salt
- 6 tablespoons margarine
- 1 1/2 cups buttermilk (or sour milk)
Now, while the ingredient list might seem pretty basic, the magic is in how they come together. For instance, if you don’t have buttermilk on hand, no worries at all. You can easily substitute it with sour milk made from regular milk and a splash of vinegar or lemon juice.
Just let it sit for a few minutes, and you’ll have your very own buttermilk. And don’t stress too much about the margarine; while it’s the traditional choice, you can swap it out for butter if you want that rich, creamy flavor.
I mean, who doesn’t love butter? Just remember, measuring is essential, so grab your measuring cups and spoons, and let’s get ready to bake some biscuits that will make your afternoon tea feel like a proper fancy affair.
How to Make Buttermilk Tea Biscuits
Making Buttermilk Tea Biscuits is a delightful journey that not only fills your kitchen with heavenly aromas but also warms your heart. Let’s start with the fun part: preheating your oven to a sizzling 450°F. You want that heat ready to work its magic as soon as your biscuits are shaped and ready to go.
While the oven warms up, grab a large mixing bowl and combine 3 cups of all-purpose flour, 3 teaspoons of baking powder, 3/4 teaspoon of baking soda, and 1 1/4 teaspoons of salt. Give it a gentle mix, just to make sure everything is evenly distributed.
Now, here comes the fun part—cutting in the margarine. You’ll need 6 tablespoons of margarine for this task, and you can do it with two knives or a pastry blender if you’re feeling fancy. If you’re like me and don’t have a pastry blender, two knives work just fine; it’s a bit like a cooking workout.
You want the mixture to resemble coarse oatmeal, which sounds fancy but really just means it should look a bit crumbly. Once that’s done, make a well in the center of your dry ingredients, and slowly pour in 1 1/2 cups of buttermilk (or sour milk if that’s what you’re using). As you add the liquid, stir it all together rather vigorously until it starts pulling away from the sides of the bowl. The dough should be soft, but not so sticky that it clings to your fingers like a toddler in a tantrum.
Once your dough is ready, turn it out onto a lightly floured surface. You’re going to knead it lightly for just a few minutes—about 10 times should do. Remember, gentle is the name of the game here; we’re not wrestling with a bear.
After that, roll or pat your dough out to about a 1/2 inch thickness. Grab a floured cutter or a glass (yes, a drinking glass works too) and cut out those beautiful biscuit shapes. Place them on an ungreased baking sheet, and then it’s time for the grand finale: pop them in the oven to bake for 12 to 15 minutes until they’re nicely browned.
As you wait, you might find yourself pacing the kitchen, enthusiastically anticipating that first warm bite. Trust me, the wait will be worth it.
Buttermilk Tea Biscuits Substitutions & Variations
While I love the classic Buttermilk Tea Biscuits just as they are, experimenting with substitutions and variations can elevate your baking experience.
For a richer flavor, try using heavy cream instead of buttermilk. If you’re looking for a dairy-free option, almond or oat milk can work well, just add a splash of vinegar for acidity.
You can also swap half the all-purpose flour for whole wheat flour for added nutrition. For a sweet twist, mix in chocolate chips, or add herbs like rosemary for a savory version.
The possibilities are endless, so don’t hesitate to get creative!
What to Serve with Buttermilk Tea Biscuits
Buttermilk tea biscuits are incredibly versatile, and they pair beautifully with a variety of dishes.
I love serving them warm alongside a hearty bowl of soup, like tomato basil or chicken noodle, for a comforting meal. They also complement savory dishes, such as fried chicken or a rich pot roast, adding a delightful touch.
For breakfast, I often enjoy them with a spread of butter and homemade jam, or even alongside scrambled eggs.
If you’re in the mood for a snack, a generous helping of cheese and fresh fruit makes for a wonderful pairing, too.
Enjoy experimenting with your favorites!
Additional Tips & Notes
To guarantee your buttermilk tea biscuits turn out perfectly every time, I suggest a few key tips.
First, make sure your ingredients are cold, especially the margarine; it’ll help create flaky layers.
Don’t over-knead the dough; just a light touch is best.
When cutting the biscuits, press straight down without twisting to maintain their height.
If you want a golden top, brush a bit of melted margarine or buttermilk on before baking.
Finally, enjoy them fresh out of the oven for the best flavor and texture.
Trust me, these little adjustments will make all the difference!