Homemade biscuits. Nothing fancy but oh so good.
Preheat the oven to 500 degrees F (260 degrees C). Grease a cast iron pan with butter.
Pour flour into a large mixing bowl. Cut cold butter into flour using a pastry blender until crumbly. Add buttermilk and mix well.
Pat out mixture on a floured surface. Cut out biscuits using a floured cutter. Place into the prepared pan with sides touching.
Bake in the preheated oven until golden, about 10 minutes.
Per Serving: 156 calories; protein 2.6g; carbohydrates 16.1g; fat 9g; cholesterol 23.4mg; sodium 340.2mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.