Silom’s Buttermilk Biscuits

One of the highlights for our grandchildren aboard Silom is our traditional breakfast of homemade hot chocolate with fresh hot biscuits slathered in homemade blackberry jelly. Even watching whales seems to lose its novelty after a while for the kids, but they never tire of that breakfast.

It’s even better when they are old enough to make the hot chocolate themselves and start to show an interest in making the biscuits.

The biscuits make up in 10 minutes (unless the kids are helping of course) and with only six basic ingredients and one bowl, even the smallest galley won’t feel cluttered. You can add raisins or cranberries, or make them savory by adding a few tablespoons of chopped olives and parmesan cheese. I like them best plain. With a crispy golden crust and a tender flaky inside, hot-buttered, well you just can’t beat them. They are also great with soup, bacon and eggs, or alongside a salad.

Ingredients

• 2 cups flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ to 1/3 cup cold butter, to your taste
• 1 cup buttermilk (or 1 cup milk with 2 tbsp white vinegar, allowed to sit for 10 minutes)

Instructions

Preheat oven to 450 degrees

Combine dry ingredients well. Chop in butter with two knives or a pastry blender until it is in smallish chunks, then work the butter into the dry ingredients with your finger tips until it is well disbursed and mealy.

Add the milk and stir together with a fork, but only until just combined. The secret to delicate biscuits is to mix or handle the dough as little as possible. Sprinkle in raisins or other additions at this point.

Knead gently three or four times in the bowl to really bring it together. Sprinkle the counter with flour and shape dough into a ball. Roll or press the ball into a round about 10 inches in diameter, dough should be about ¾ to one-inch thick.  Slice with a sharp knife or pizza cutter into six pieces, like a pie or pizza.

Place spaced about an inch apart on a baking sheet lined with parchment paper and bake for 12-15 minutes, what with boat ovens being as variable as they are. I have to flip my baking sheet around halfway through the time to get an even browning. 

Options

• Use a cookie cutter to cut into rounds, or cut into square shapes.
• Substitute yogurt or sour cream for some of the milk.
• Use powdered milk with vinegar if you don’t have fresh milk.
• Add chopped ham chunks and cheddar cheese cut into small cubes and eat when cooled for a grab and go lunch.
• Can cut into eight smaller biscuits to slightly reduce cooking time

Enjoy!