These buttermilk biscuits are tender on the inside with a golden, slightly crisp exterior. The Thermomix helps create a light, flaky texture by evenly distributing cold butter through the flour without overworking the dough. They pair beautifully with butter, honey, jam, or savory dishes like gravy.
Time Required
Preparation Time: 10 minutes
Cooking Time: 12–15 minutes
Total Time: ~25 minutes
Ingredients
- 250 g (2 cups) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 80 g cold unsalted butter (cubed)
- 180 ml (¾ cup) cold buttermilk
- Optional: 1 tbsp sugar (for slightly sweet biscuits)
Instructions
Step 1: Preheat Oven
Preheat oven to 200°C (390°F). Line a baking tray with parchment paper.
Step 2: Mix Dry Ingredients
Add flour, baking powder, baking soda, salt (and sugar if using) into the Thermomix bowl.
Mix: 5 seconds / Speed 5
Step 3: Add Butter
Add cold cubed butter.
Mix: 5–7 seconds / Speed 6
(Texture should resemble coarse crumbs.)
Step 4: Add Buttermilk
Pour in buttermilk.
Mix: 10–15 seconds / Speed 4
(Mix just until combined—do not overmix.)
Step 5: Shape Dough
- Turn dough onto a lightly floured surface
- Gently knead 2–3 times
- Pat to about 2 cm (¾ inch) thickness
Step 6: Cut Biscuits
Use a round cutter or glass to cut biscuits.
Place on baking tray (slightly touching for softer sides).
Step 7: Bake
Bake for 12–15 minutes or until golden brown.
Step 8: Serve
Serve warm with butter, jam, or gravy.
Tips for Best Results
- Use very cold butter for flakier biscuits
- Don’t overmix—this keeps biscuits soft
- For extra rise, place biscuits close together
- Brush tops with milk or butter for a golden finish
FAQs
Can I use regular milk instead of buttermilk?
Yes, but add 1 tbsp lemon juice or vinegar to milk and let it sit 5 minutes to mimic buttermilk.
2. Why are my biscuits dense?
Overmixing the dough or using warm butter can make them heavy.
3. Can I freeze the dough?
Yes. Freeze cut biscuits and bake directly from frozen (add 2–3 minutes baking time).
4. Can I make them without a Thermomix?
Absolutely—use a pastry cutter or your hands to mix butter into flour.
5. How do I store leftovers?
Keep in an airtight container for up to 2 days, or refrigerate for 4–5 days.
Nutrition (Per Biscuit – Approximate)
Calories: 180–200 kcal
Carbohydrates: 22 g
Protein: 4 g
Fat: 9 g
Saturated Fat: 5 g
Fiber: 1 g
Sodium: 300 mg
