Over the last few years I’ve been making scrumptious little cheesy biscuits to go alongside soup because sometimes it’s just too much of a pain in the arse to make fresh bread rolls.
Just like little cheesy scones really.
The base recipe I use is this one for Southern Buttermilk Biscuits, which are amazing topped with butter and eaten as a savoury and THEN a sweet after the meal is over! Plenty of extra butter and honey or golden syrup (the kids have theirs with jam) and you are laughing. Who doesn’t love a recipe that pulls double duty, working as hard as a hooker after midnight?
You can literally eat them for breakfast, lunch and dinner and I often do. They’re super-simple and made with on-hand pantry basics. If you don’t have buttermilk you can add a tablespoonful of lemon juice or white vinegar to the milk and leave for 5 minutes or so to sour. It really does help with the raising and the lightness of the crumb inside.
They are SO good and honestly whipped up in a flash. The cast iron makes the bottoms as crispy as the delicious tops but if you don’t have a cast iron frying pan or dutch oven to cook them in, it’s no drama – just use a regular biscuit or cookie tray.
I remain, as ever,
Your friendly neighbourhood Veggie Mama with two cousins named after Footloose characters.
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PinDescription
Crispy, buttery… these southern biscuits just don’t get any better.
Ok, yes they do if you put cheese in them.
Ingredients
- 1 cup buttermilk
- 3 cups self-raising flour
- 1 teaspoon salt
- 100g cold butter, grated or cut in cubes
- 1 tablespoon sugar
- 100g butter for melting over the tops (I like salted)
Instructions
- Preheat oven to 250C
- In a large bowl, add the flour, sugar and salt
- Rub the butter into the flour mix with your fingertips until fully incorporated and the mixture looks like sand
- Gently add the buttermilk and mix to a smooth dough (don’t over-handle, it will be sticky but just manage it with some extra flour on the outside if need be)
- On a floured bench, pat the dough out until it’s about an inch high
- Cut out with biscuit cutters or cut into squares
- Place the biscuits almost touching in a buttered cast-iron frying pan or a regular tray if you don’t have the skillet
- Brush the tops with half the melted butter and bake for about 15-20 minutes or until risen, golden, and cooked through
- Brush the tops with the rest of the melted butter as they come out of the oven
Keywords: southern biscuits, buttermilk biscuits, american biscuits
PrintDescription
Crispy, buttery… these southern biscuits just don’t get any better.
Ok, yes they do if you put cheese in them.
Ingredients
- 1 cup buttermilk
- 3 cups self-raising flour
- 1 teaspoon salt
- 100g cold butter, grated or cut in cubes
- 1 tablespoon sugar
- 100g butter for melting over the tops (I like salted)
Instructions
- Preheat oven to 250C
- In a large bowl, add the flour, sugar and salt
- Rub the butter into the flour mix with your fingertips until fully incorporated and the mixture looks like sand
- Gently add the buttermilk and mix to a smooth dough (don’t over-handle, it will be sticky but just manage it with some extra flour on the outside if need be)
- On a floured bench, pat the dough out until it’s about an inch high
- Cut out with biscuit cutters or cut into squares
- Place the biscuits almost touching in a buttered cast-iron frying pan or a regular tray if you don’t have the skillet
- Brush the tops with half the melted butter and bake for about 15-20 minutes or until risen, golden, and cooked through
- Brush the tops with the rest of the melted butter as they come out of the oven
Keywords: southern biscuits, buttermilk biscuits, american biscuits
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