Comments on: Buttermilk Biscuits aka Australian Scones

By: Blitzo

Blitzo — Tue, 27 Sep 2022 02:59:23 +0000

Fantastic! These look wonderful and tasty.

By: Barbara Schieving

Barbara Schieving — Mon, 01 Oct 2018 19:02:14 +0000

In reply to Susan. Fun - let us know how it turns out when you give it a try!

By: Susan

Susan — Mon, 01 Oct 2018 19:00:58 +0000

My husband is Australian and my in laws still live there. I lived there for 3 years and nearly every scone (pronounced “skahn” in Aussie) was made with Self Rising flour and cream. Some friends of ours own a B&B and swears by his version of Scones made with 7 Up, although I haven’t mastered that one yet.

By: Barbara Schieving

Barbara Schieving — Wed, 25 Nov 2015 12:31:39 +0000

In reply to sut. It may be slightly higher than some recipes, but biscuits tend to use more to get that high rise. It's important that you use a baking powder without aluminum. That will help the taste. You can reduce it but your rise may not be as high.

By: sut

sut — Wed, 25 Nov 2015 07:34:08 +0000

The texture of the scones looked very good indeed. For 1 cup of flour, you used 21/4 teaspoons of baking powder, isnt that a little bit too much ? I tried out the recipe and the taste of baking powder was there, kind of acidic. I know that baking powder does wonder to the heights but the ratio of flour to the baking powder is not balanced in my opinion.

By: Barbara Schieving

Barbara Schieving — Tue, 14 Oct 2014 18:59:10 +0000

In reply to Charlie Wilson.

Hi Charlie – sounds like you’ve got it down to a science. You’re so right, the key to baking is repetition and learning what the right consistency is, whether it’s bread, cake or biscuits.

By: Charlie Wilson

Charlie Wilson — Tue, 14 Oct 2014 17:07:40 +0000

Loved your article/recipe on scones (biscuits). I am not a great cook, but my mother was. I make a few things pretty well, Fried chicken is pretty good, I make a killer Chili, just wing it no recipe, and I worked on making baking powder biscuits for a long time before I got it right. As you stated, very simple and fast but not easy to get it just right. Anyone can make a decent biscuit from the recipe on the back of the baking powder can, but after that it takes lots of practice. I finally figured out that the key to great biscuits is learning what the right consistency is , how the dough should look and feel.. Baking temp and time are important too. Also, I now make up a biscuit mix ahead and keep it in the refrigerator, then I scoop out a couple of cups of mix, add buttermilk and mix up the biscuit dough. Really cuts time.

By: Sara (Belly Rumbles)

Sara (Belly Rumbles) — Tue, 07 Feb 2012 13:44:44 +0000

Your scones turned out so well. I realised on my last visit to the USA that biscuits are basically scones. Funny how we cook similar things but call them something totally different. In the 80’s I was in a shop near Disneyland in Anaheim and asked if they had any bum bags. She looked at me like I was an alien and then she worked out I was after a fanny bag I was 13 and nearly died. Fanny means something else here in Aus completely!

By: Susan

Susan — Thu, 02 Feb 2012 02:24:52 +0000

Oh my, these look wonderful! I’m still trying to master the ultimate biscuit.

By: Baltic Maid

Baltic Maid — Wed, 01 Feb 2012 20:15:39 +0000

These scones (biscuits) look delicious.