Sunday evening, after a brisk but sunny afternoon at the ZSL London Zoo in Regent’s Park, F and his visiting friend S made a delicious British beef, leek, and mushroom stew. Naturally, I offered to make biscuits, since stew practically begs for some kind of carb to dredge through the broth.
I thought about making these biscuits (but not these, which are best enjoyed on their own) — which have been delicious every time — but we had a lot of buttermilk in the fridge so I opted for a classic buttermilk biscuit, courtesy of smitten kitchen. The fluffy, buttery biscuits were the perfect complement to the hot, brothy stew. They’d be great alongside my mom’s beef stew, too. Don’t discount day-old biscuits, either — spread a bit of soft cheese onto one for a nice afternoon snack.
In my mind, buttermilk biscuits are supposed to be savory, so I used a minimal amount of sugar in these. Feel free to add more if you like sweeter biscuits. These would also be great with some minced chives or scallions mixed into the dough.
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Classic Buttermilk Biscuits (adapted from smitten kitchen; makes 6 medium-large biscuits)
- 280g (2.25 cups) all-purpose flour
- 2 tsp sugar
- 15g (1 tbsp) baking powder
- 3/4 tsp baking soda
- 5 g (3/4 tsp) salt
- 125g (9 tbsp) chilled unsalted butter, cut into small chunks
- 3/4 cup buttermilk
- Preheat the oven to 200C (400F) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together all of the dry ingredients (through salt).
- Add the chunks of butter and use your fingers to work the butter into the dry ingredients until the mixture resembles coarse meal.
- Stir in the buttermilk until a shaggy dough forms. Use your hands to finish forming the dough.
- Tear off chunks of dough and gently form them into rounded patties, then place them on the baking sheet.
- Bake the biscuits for 12-15 minutes or until they are golden brown. Serve warm with your favorite stew.