"Recipes are meant to be shared"...Ann Thibeault

Thursday, March 19, 2009

Buttermilk Biscuits

I'm not sure which I like best. Sweet Scones or Savory Buttermilk biscuits. You can adjust them both to suit your own taste. With scones you can add your favourite fruit and with biscuits you can leave them plain or add different herbs and cheeses. This morning I went with buttermilk biscuits adding fresh chives and cheddar cheese.

Made with butter, they are so flakey. You can just split them apart with your fingers. No need to use a knife.

A little smear of butter while they are still warm, a pot of french press coffee and "Voila" - breakfast.

Home Cookin Chapter: Recipes From Thibeault's Table

Country Biscuits
2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, crisco or butter (I use butter)
1 cup of milk (cream) or buttermilk
if using buttermilk add 1/2 teaspoon baking soda)

Optional. Add a little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over-handle. Pat out to about 1/2 to
3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.


You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.


  1. Ann...they look wonderful as do all of your breads. I never met a biscuit I did not like!

  2. Those look divine! I think I'm making biscuits for breakfast tomorrow.

  3. Ann, it's 2 in the afternoon here, and I would LOVE one of your biscuits and a cafe latte right now!! I would be in heaven!

  4. I see every little delicious flaky layer~

  5. Yummmmmm! Can't wait to make them. I just made your Danish this week...HUGE hit! Thank you again for the recipe links.

  6. These look mouthwatering, I have never made buscuits but I am going to give it a whirl this weekend!

  7. i need a side of these with my chicken please~

  8. Clint the CanuckThursday, April 30, 2009

    Just made these with some medium cheddar baked into them to go with the mashed potatoes and turkey we had for dinner... delicious!!
    This recipe is definitely a keeper. Thanks Thibeault!

  9. Evil Jessy wants to know cheese and dry mustard quantities!!!!!

  10. Jessica, you know me. I very seldom measure anything. But if I had to guess the amount I add, it would be a 1/2 teaspoon dry mustard and 1/8 to a 1/4 teaspoon cayenne. Just depends on whether or not you want some heat.

  11. These biscuits look so yummy. Do you have a good recipe for scones? Just found your blog, can't wait to make some of these recipes.

  12. Paula, Scones are my favourite. The recipe is posted here -

  13. These look delightful! I am going to give them a try. I was a bit apprehensive when I first used my convection...looks as though you had no trouble!

  14. I measured the flour by weight (125g = 1 cup)as I always do for baking, and this came out very soggy for me. I ended up having to add a lot more flour to get it to be solid enough to cut in to biscuits.

  15. I'm sorry you had a problem with your biscuits. I tend to follow a recipe with regards to measurements. If the recipe is in grams or ounces I weigh the ingredients. If the recipe specifies cups that is what I use. Also, biscuits really are something that need to be made by "feel". I never add the liquid all at once. Sometimes I need a little less and sometimes a little more. Also flours vary and that will also affect the amount of liquid needed. Again, I'm sorry you had a problem.


  16. Folks, I recommend doubling the recipe because they vanish quickly into people's mouths.

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