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| Astonishingly quick & easy Breakfast Buns |
These delightfully fluffy breakfast biscuits were a godsend at uni. They're a doddle to make - no rolling out, shaping or cutting of dough - and also use up milk that's gone off.
Yeast-free, they have light, fluffy centres and crisp exteriors.
When breakfast is over, the biscuits turn into lunch - stuffed with salad and protein, they'll stop supermarket spending when hunger pangs strike, and are guaranteed fresh and low in preservatives.
This recipe* produced results closest to ones I remember at uni.
Herbs, ham or left-over bacon can be added to ring the changes. Possibly not full-fat cheese, though; the biscuits are not exactly light on butter. (see Skinnier Breakfast Buns/Rolls for details of transforming biscuits into baps + vegan option)
Cost: £1.25
Makes: 12-15 good-sized biscuits
Ingred:
280 gm/9oz plain white flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp sugar
1 cup buttermilk, stirred OR dairy/plant milk that's gone off or has had a tablespoon of vinegar stirred in OR 75% dairy/plant yoghurt, 25% water
113gm/scant 4oz unsalted dairy/plant butter melted & slightly cooled (67 uses Tomor plant butter)
*Modern Honey
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission
Yeast-free, they have light, fluffy centres and crisp exteriors.
When breakfast is over, the biscuits turn into lunch - stuffed with salad and protein, they'll stop supermarket spending when hunger pangs strike, and are guaranteed fresh and low in preservatives.
This recipe* produced results closest to ones I remember at uni.
Herbs, ham or left-over bacon can be added to ring the changes. Possibly not full-fat cheese, though; the biscuits are not exactly light on butter. (see Skinnier Breakfast Buns/Rolls for details of transforming biscuits into baps + vegan option)
Cost: £1.25
Makes: 12-15 good-sized biscuits
Ingred:
280 gm/9oz plain white flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp sugar
1 cup buttermilk, stirred OR dairy/plant milk that's gone off or has had a tablespoon of vinegar stirred in OR 75% dairy/plant yoghurt, 25% water
113gm/scant 4oz unsalted dairy/plant butter melted & slightly cooled (67 uses Tomor plant butter)
- Preheat oven to 220C/425f
- Mix buttermilk and melted butter in a jug
- Mix flour, baking powder, baking soda, salt & sugar
- Add liquid to dry; stir just until completely blended; it will be thick
- Using an ice cream scoop, dessert spoons or clean hands drop the dough onto baking trays (lined with greaseproof paper); aim for rustic/shaggy
- Bake in the centre of the oven 12-15 mins or until golden
- Cool on a baking rack
Tips:
- leftover dough can be prepped on a tray, frozen flat then bagged up for next time. Or cover & refrigerate leftover dough and use it the next day
- the sugar is optional but perks up the flavour without sweetness
- for proper afternoon tea scones, go to Unforgettable Sugar Free Scones
For more yeast-free breads, go to Nav Bar Recipes II/ bottom page
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission
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