American biscuits with bowl of stew

American biscuits

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(5 ratings)

Prep: 15 mins Cook: 12 mins


Serves 2

They might be known as biscuits in America, but they taste like a savoury scone and are perfect for scooping up chowder sauce

Nutrition and extra info

  • Freezable


  • kcal584
  • fat24g
  • saturates15g
  • carbs85g
  • sugars14g
  • fibre3g
  • protein12g
  • salt1.58g
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  • 175g self-raising flour, plus a little for dusting
  • 1 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 50g cold butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 175ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 2 tbsp cream or milk for brushing biscuits



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…


  1. Heat oven to 200C/180C fan/gas 6. Tip the flour, sugar, bicarbonate of soda and a good pinch of salt into a large bowl or food processor. Rub in the butter with your fingers or whizz in a food processor until fine crumbs form. Stir in the buttermilk until you get a moist dough.

  2. Turn out onto a lightly floured surface, then knead once or twice to bring the mixture together. Pat out the dough with your hands until 1cm thick and roughly 20cm by 10cm. Cut in half lengthwise, then cut each half into 6 triangles, dipping your knife in flour before each cut to prevent it from sticking.

  3. Place on a baking sheet, arranging them about 5cm apart. Brush over the tops with milk or cream, then cook in the oven for 10-12 mins until risen and golden brown. Leave to cool a little before serving.

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Comments, questions and tips

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3rd Apr, 2013
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.
28th Nov, 2012
When can you freeze them, before or after baking? Many thanks.
9th Aug, 2011
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.
19th Jul, 2011
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.
30th Jan, 2011
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!
3rd Dec, 2010
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.
10th Oct, 2009
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.
17th Jun, 2009
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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