Buttermilk Biscuits

Makes: 50 Buttermilk Biscuits Oven: 160 °C / 325 °F
Preparation Time: 1 hour   Baking Time: 15 – 20 minutes


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


  1. Beat margarine and sugar until light and fluffy. Add beaten egg and mix.
  2. Mix dry ingredients, as well as the Anchor Instant Yeast together.
  3. 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.
  4. 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.
  5. 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.

Buttermilk Biscuits
Anchor Yeast Ilove2bake Logologo