Ree’s buttermilk biscuits


I always get confused when I hear them talking about biscuits on American TV shoes, but I did some research and a light bulb moment happened.

It is actually scones.

With the month long fasting period starting out… I have to come creative when it comes to tea time treats seeing as all I really want to try come tea time is treats that contain eggs… which is a big no no.

So today, I decided to try buttermilk biscuits.

Bear in mind that this is not a sweet scone as it contains no sugar at all, so the jam and sweetened cream makes up for that.

My mother made the mistake of eating it plain and expecting it to be sweet. She would not let me rest without me knowing that she was not a fan of these scones at all… but me, I loved them.

It is also healthy seeing as there is no added sugar… which is good thing seeing as I do love my sweet jam.


4 x cups cake flour.

1 ½ x tsp salt.

2 ½ x tsp bicarbonate of soda.

1 ½ x tsp baking powder.

75g x Holsum, cubed.

75g x rama margarine, cubed.

1 ¼ x cup buttermilk.


In a bowl, mix the cake flour, salt, bicarbonate of soda and baking powder.


Add the Holsum and margarine and using a pastry blender, cut it into the flour.

Add the buttermilk and using a fork, bring the mixture together.


Turn out onto a floured surface and knead until the mixture comes together.


Roll out to the required thickness and using a circle cookie cutter, cut out rounds.

Sprinkle the top with plain sugar or with cinnamon sugar.


Pop into a preheated oven and bake in a preheated oven at 180 degrees for 10 – 15 minutes or until the tops are golden brown.

Serve with sweet jam and whipped cream

Tell me what you think of this recipe