Buttermilk (Powder) Biscuits

On buttermilk….

Buttermilk is one of those things I just don’t have in my kitchen. We don’t drink it, we rarely make pancakes or anything else that uses buttermilk. Here in Vancouver, buttermilk is sold locally in 1 liter container. Usually a recipe will call for less than a cup leaving a lot of potential waste if there is nothing else on the list to bake.

I have a recipe for an awesome Chocolate Cake that uses buttermilk and every now and again I come across a recipe that needs it as well. If I have to buy a whole liter of buttermilk I always think twice.

The solution, at least for me, is buttermilk powder. What a relief. I can store it in the fridge and use it as needed.

Recently I decided I wanted to make some buttermilk biscuits. I rarely, if ever since I was a kid, make biscuits so this lead me to the inevitable internet search for a recipe using buttermilk powder. I came across a posting from Jean at  Delightfulrepast. They looked pretty good!

Buttermilk Powder Biscuits

For this recipe I used:

10 Ounces of all Purpose Flour
3 Tablespoons of Buttermilk Powder
1 Tablespoon of Baking Powder
1 Teaspoon of Salt
5 Tablespoons of Cold Unsalted butter
1 Cup of Milk, plus a little more for brushing

Buttermilk Powder Biscuits -The Ingredients

Mostly following Jean’s instruction I cut the butter into 1/2 in pieces and put it it in the freezer to chill. Then I heated the oven to 500˚. I decided to use a lined regular baking sheet.

In a mixing bowl I combined the dry ingredients and mixed them well.

Buttermilk Powder Biscuits – Mixing the Dry Ingredients

I added the cold butter to the flour mixture and used a pastry blender to blend it together until only small bits of butter could be seen. A coarse meal texture.

Buttermilk Powder Biscuits – Cutting in the Butter

I added the milk and mixed it until just combined.  I turned the mixture out onto my floured counter and patted the dough out into a rectangle.

Buttermilk Powder Biscuits – Forming a Rectangle

I then cut the biscuits into 12 pieces and placed the on the lined baking sheet and brushed the tops with milk.

Buttermilk Powder Biscuits – Brushed with Milk and Ready for the Oven

Then it was off to the oven for 10 minutes.

Buttermilk Powder Biscuits – Warn and Ready to eat

They looked great, but did not rise. I was hesitant of man-handling the dough to work each piece into a flat round biscuit.. turns out I should have done it!

I would not hesitate making these again! Thanks Jean!

Baker’s Notes:

• don’t be scared of biscuit dough. It is more resilient than you think
• remember to brush the tops with milk just before putting them in the oven, they will brown perfectly