Friday, March 19, 2010



Recipe taken from Joy The Baker's buttermilk biscuits.


I don't know what it was, but these biscuits was not buttery enough to me. The shortening? Or the cream of tartar? (yes, I still wonder why the recipe asks for it.. I thought cream of tartar is only used to stabilize whipped egg whites).

Next time I bake scones, I'll try the all-butter ones. But these babies are not that bad - with some peanut butter, they are just lovely for breakfast or afternoon tea.


1 comment:

wendyywy said...

It's not butterry due to the shortening, definately. It's more than the butter.
I think the cream of tartar is so out of place here. Baking soda seems more acceptable due to the acidic nature of buttermilk.