Buttermilk Biscuits
Carrot, Radish and Cheese Scones
Cassava Scones with Honey-Lemon Fig Butter
Hot Buttered Scones
Buttermilk Biscuits - Makes 12–15 biscuits
Make sure the buttermilk you use for these biscuits is fresh. Buttermilk can spoil quickly and you don’t want to ruin the flavor of your treats!
2 cups all-purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon plus 1 pinch salt
4 tablespoons (½ cup) cold unsalted butter
1 cup cold buttermilk
1 egg
1 tablespoon water
Line a baking sheet with parchment or lightly grease the sheet. In a large bowl, sift together flour, baking powder, baking soda, and ¾ teaspoon salt. Cut in butter until it is broken down into pea-size pieces.Make a well in the center of the flour mixture, and pour in buttermilk. Using a fork, blend the flour mixture and buttermilk until the dough just comes together. Turn onto a floured surface and fold dough over onto itself 6–8 times. (Be careful not to knead or overwork.) Pat into 1-inch thickness. Mold into circles with your hands.Place biscuits 2 inches apart on prepared pan and set aside to rest 10–15 minutes. Preheat oven to 425°F. Mix egg with a pinch of salt and 1 tablespoon water. Brush lightly onto biscuits, then bake 15–20 minutes, until golden brown. Turn pan halfway through baking to promote even browning.
Carrot, Radish, & Cheese Scones
½ cup carrots, shredded
¾ cup radish, unpeeled, diced
1 tablespoon fresh chives or parsley, miced
1¼ cup flour
½ tablespoon baking powder
1½ teaspoons salt
1 teaspoon onion powder
½ teaspoon black pepper
8 tablespoons (1 cup) butter, cubed & chilled
¼ cup heavy cream
2 eggs
¾ cup sharp white cheddar, finely shredded + more for sprinkling
1 tablespoon water
Garlic salt
Preheat oven to 375ºF. Line a large tray with parchment paper. Spread carrots and radishes evenly on tray. Bake about 15 minutes, stir. Combine with chives/parsley and set aside.
In a large bowl whisk together flour, baking powder, salt, onion powder, and pepper. Cut in cubed butter with a fork until crumbly. In a seperate bowl, whisk heavy cream with one egg. Add to dry ingredients with vegetables and cheese. Stir until just combined but crumbly. Flour a flat work surface and ball the dough together. Pat it out to about 1" or so thick and cut into desired shapes.
Place on parchment-lined tray at least 1½" apart (if re-using the parchment used for the vegetables, flip it over first). Whisk remaining egg and water and lightly brush onto dough. Sprinkle with garlic salt and cheese. Bake at 375ºF for about 18-20 minutes, or until the tops are just beginning to turn golden. Great with homemade butter or spreadable cheese, and chamomile tea.
Cassava Scones with Honey-Lemon Fig Butter - makes 8 rolls and ½ cup butter
The flour for these rolls is made from dried, ground cassava root, also known as yucca (fun fact: tapioca flour is made from the starch of the same root!).
Scones:
1½ cups cassava flour
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
2 eggs, lightly beaten
Butter:
4 tablespoons (½ cup) butter, softened
1 tablespoon honey
1 tablespoon lemon juice
4 dried figs, diced
Preheat oven to 400°. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together flours, salt, and baking soda. Add milk and eggs. Stir until fully combined, but don't overmix.
Using a large spoon, drop 8 equally sized scoops of batter on baking sheet, spaced at least 2 inches apart. Bake for 15-17 minutes, rotating pan halfway through. Allow to rest on baking sheet for 2 minutes before transfering to a wire rack to cool.
Butter: In a medium bowl, beat together butter, honey, and lemon juice. Stir in figs and serve. Refrigerate any leftovers in an airtight container.
Hot Buttered Scones
Like American biscuits, these are best served fresh, hot, and buttered. Unlike their modern counterparts, they’re served at teatime, around 4 p.m., with clotted cream or home made raspberry jam instead of at breakfast, smothered in gravy. The creamy interior bears little resemblance to the brick-like pastries masquerading under their name in coffee shops. You can throw together a batch in about half an hour. Try some for yourself and see if you don’t prefer your scones country-style.
The colder your butter, the better your scones. If you have leftovers, remember they won’t last more than a day without going horribly stale. Make sure to slather the exterior in butter before toasting day old scones for a light breakfast.
2½ cups flour
1 teaspoon baking powder
1 teaspoon cream of tartar
½ teaspoon salt
2½ tablespoon sugar
2 tablespoons (¼ cup) cold butter + more for greasing
1 cup whole milk
Whisk together flour, baking powder, cream of tartar, sugar, and salt. Rub in butter until crumbly. Add milk and mix until barely combined, then lightly knead a handful of times. Try not to overwork it.
Flour a clean work surface and dust your hands. Press out the dough so it’s about 2 inches thick. Cut out pieces about 3 inches across and arrange them about 2 inches apart on a well greased baking sheet. Melt a little extra butter and paint it on top of your scones. Let scones rest for about 5 minutes before baking.
Bake at 425°F for 15-20 minutes, or until tops are golden brown, these are best served piping hot, straight from the oven, with a dab of clotted cream or fresh raspberry jam.