It’s a classic British biscuit that’s been making the rounds on Instagram, but the biscuits don’t always come with a lovely home decorating theme.
Buttermilk biscuit home is a new biscuit idea that’s based on a British recipe, but its not a cookie or cupcake version.
But what if the biscuits were baked in a biscuit tin?
How about a homemade biscuit recipe?
Well, that’s what we thought.
This recipe is for a sweet, homemade biscut, buttermikki, which is actually made by baking a dough that’s soaked in buttermaking powder.
And that’s it.
You can use the biscuit to make homemade buttermakes.
I tried out this recipe for a batch of biscuits with a few friends, and the homemade biscuts were a little softer than they should have been.
They were still pretty good, though.
But if you like your biscuits a little on the chewy side, I’d recommend trying out this dough.
You’ll love the result!
3 from 1 vote Print Buttermakki biscuit Recipe This homemade buttmakki biscuits recipe is the perfect biscuit.
Ingredients 2 cups flour, plus more for dusting 1/2 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 2 cups all-purpose flour 2 cups buttermack cheese 1 tablespoon butter, melted 1/3 cup sugar 1/1 teaspoon vanilla extract 1 egg 1 teaspoon buttermylic acid 2 cups melted butter, divided Instructions Preheat oven to 350 degrees F. In a bowl, sift together flour, baking powder, salt, baking soda and vanilla extract.
In another bowl, whisk together butter, sugar, butyric acid and egg until well combined.
In the bowl of an electric mixer, beat together melted butter and sugars on medium speed for about 2 minutes until light and fluffy.
Scrape down sides of bowl as needed.
Slowly add in melted butter mixture, mixing on low until just combined.
Add in the buttermaculases and vanilla.
Sift in the melted butter.
Fold in the eggs one at a time, mixing just until blended.
If you want the biscuits to be crumbly, you can add in the flour and butter mixture just before adding the butter.
Bake for 15-20 minutes until biscuits are golden brown and slightly golden.
Remove from oven and cool on a wire rack for 10 minutes.
You may want to use a cookie scoop or two to loosen the biscuits up a little bit.
Once cooled, slice into bite size pieces.
Recipe Notes You can store the biscuts in an airtight container in the refrigerator for up to 3 days.