Buttermilk bites

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• kathtrim

  17 June 2009

  kathtrim commented on this recipe

  Just made these, far too much buttermilk, I had to put a lot more flour as the mixture came out of the processor runny, will try them again and I will mix by hand, using 2oz buttermilk. I thought the recipe should have been tested before publishing in the magazine.

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• Gill

  10 October 2009

  Gill rated and commented on this recipe

  

  I made these last night and they were lovely. I was concerned about the previous comment but I mixed by hand and used the stated amount of buttermilk and it was fine. Yes it was a moist dough but it worked beautifully and certainly wasn't runny. I wonder if Kathtrim added the buttermilk to the processor instead of stirring it in, or perhaps the butter wasn't cold enough. Excellent with a smoked haddock, leek and sweetcorn chowder recipe from Nigel Slater on BBC Food.

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• blurvert

  03 December 2010

  blurvert rated and commented on this recipe

  

  I've just made my second batch - if you add another tablespoon of sugar they taste like a lighter sweet scone - and much easier to make, no need to worry if they'll rise (they definitely will!) Delicious toasted with jam and butter, and they freeze well too.

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• lalybaba

  30 January 2011

  lalybaba rated and commented on this recipe

  

  Have just made these, mixed by hand. My dough was too soft and sticky to cut up as described and I ended up just plonking roughly round blobs of dough on the baking sheet and baking for ten mins. The result is lovely light little scone like things. At the rate they're disapearing off the cooling rack i'll be lucky to have any left for tea!

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• Geordie Tyke

  19 July 2011

  Geordie Tyke rated and commented on this recipe

  

  I have never cooked with buttermilk before so wasn't too sure how these were going to taste but I have to say that they were very moreish!! The mixture was quite sticky (I mixed it by hand) so I too just dolloped mounds of it on the baking tray! I did add another half tbsp of sugar as someone else mentioned and they turned out extremely tasty, if a little wonky in design! Lovely to eat on their own or with a little butter.... Will be making again for sure.

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• Geordie Tyke

  09 August 2011

  Geordie Tyke commented on this recipe

  Made these again with my 7 year old daughter and they were perfect. This time I used slightly less buttermilk and they were easier to roll out, kind of like scones. Needless to say, they were gone within minutes of them coming out of the oven! My other daughter and I are making another batch this afternoon.

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• ABI H

  28 November 2012

  ABI H commented on this recipe

  When can you freeze them, before or after baking? Many thanks.

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• Pumpkinpie

  03 April 2013

  Pumpkinpie rated and commented on this recipe

  

  Positive: the taste is divine. Negatives: has BBC Good Food really tested this recipe first? I made two bathces of this as i had a big carton of buttermilk. 175ml of buttermilk with 175g of flour is way tooooo much. The mixture was wet, messy and I felt like contacting Emma Lewis to come and clean my kitchen after her horrible measurements. 2nd batch: I used around 150ml of buttermilk and the mixture was so much better to manage. Overall, a rather unpleasant baking experience.

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http://www.bbcgoodfood.com/recipes/11417/

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Ingredients

• 175g self-raising flour , plus a little for dusting
• 1 tbsp sugar
• ¼ tsp bicarbonate of soda
• 50g cold butter
• 175ml buttermilk
• 2 tbsp cream or milk for brushing biscuits

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 12 mins

Ingredients

• 175g self-raising flour , plus a little for dusting
• 1 tbsp sugar
• ¼ tsp bicarbonate of soda
• 50g cold butter
• 175ml buttermilk
• 2 tbsp cream or milk for brushing biscuits

584 kcalories, protein 12g, carbohydrate 85g, fat 24 g, saturated fat 15g, fibre 3g, sugar 14g, salt 1.58 g

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