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:
|Buttermilk Powder Biscuits -The Ingredients|
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!
- 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