Makes: 50 Buttermilk Biscuits Oven: 160 °C / 325 °F
Preparation Time: 1 hour Baking Time: 15 – 20 minutes
Ingredients
| 250 |
g |
Margarine / Butter |
| 200 |
g |
Sugar (250 ml / 1 cup) |
| 2 |
|
Eggs, beaten |
| 500 |
g |
Cake flour (4 x 250 ml / 4 cups) |
| 5 |
ml |
Salt (1 tsp) |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
| 125 |
ml |
Buttermilk, warmed to lukewarm (½ cup) |
| 5 |
ml |
Vanilla essence (1 tsp) |
|
|
Cherries, silver balls, hundreds & thousands or vermicelli |
Method
- Beat margarine and sugar until light and fluffy. Add beaten egg and mix.
- Mix dry ingredients, as well as the Anchor Instant Yeast together.
- Add dry ingredients and enough lukewarm buttermilk to the creamed margarine mixture, to form a soft dough.
Knead well until smooth and elastic, cover with greased plastic and allow to rise in a warm place for 5 minutes.
- Form into small balls, place onto a greased baking tray and press flat with a fork OR place dough into a piping bag, with a nozzle, and pipe biscuits onto a greased baking tray OR fill a biscuit gun with dough and press biscuits onto a greased baking tray.
- Decorate with cherries, silver balls, hundreds and thousands or vermicelli and bake in a preheated oven at 160 °C / 325 °F for 15 – 20 minutes, or until light golden brown.
