Uploaded May 2015 | Updated September 2026, 3 hours ago
EZTV is the funny "How To" channel that combines humour and entertainment with information. We’ll show you the easy and fun way to get things done!
For more fun videos please visit our WEBSITE: http://eztvonline.com.
Please SUBSCRIBE to our channel:
bit.ly/1FyUfQ2
FOLLOW US:
Facebook: facebook.com/eztvonline
Twitter: twitter.com/eztv_online
Instagram: instagram.com/eztvonline
Pinterest: pinterest.com/eztvinc
In this video our host Albert Howell learns how to make perfect buttermilk biscuits from our expert Andrea Buckett.
Ingredients:
2-1/2 cups (625 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
2-1/2 (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter.
1 cup (250 mL) buttermilk
1 egg
Method:
Preheat your oven to 400 degrees
Line a baking sheet with parchment paper.
Add your all-purpose flour, granulated sugar, baking powder, baking soda and salt into a mixing bowl. Whisk together to combine.
Grate the cold butter into the flour, using a fork to mix the butter into the flour completely.
In a separate bowl, whisk together the buttermilk and egg.
Add buttermilk mixture into the flour. Using a fork to work the mixture into a ragged looking dough.
Dust your work surface with flour and place your dough on the flour. Knead the dough very briefly.
Cut dough into 10-12 pieces and place on baking sheet.
Place on lined baking sheet and bake for 10-12 minutes.
Tips
Make sure your butter is cold.
Use a cheese grater to “cut” your butter into your biscuits.
Don’t over mix your dry and wet ingredients. Over mixing will give you a tough biscuit.
Brush the top of your biscuit with buttermilk to allow your biscuit to brown.
Once combined get your biscuits into a hot oven immediately.
Cold biscuits+ Hot oven = better rising power!
Biscuits are best eaten warm out of the oven.
SPECIAL THANKS TO OUR EXPERT ANDREA BUCKETT
Andrea Buckett: Website andreabuckett.com
Twitter twitter.com/Andrea_Buckett
Facebook facebook.com/pages/Andrea-Buckett-
Cooks/185543321482303?fref=ts
EZTV is the funny "How To" channel that combines humour and entertainment with information. We’ll show you the easy and fun way to get things done!
For more fun videos please visit our WEBSITE: http://eztvonline.com.
Please SUBSCRIBE to our channel:
bit.ly/1FyUfQ2
FOLLOW US:
Facebook: facebook.com/eztvonline
Twitter: twitter.com/eztv_online
Instagram: instagram.com/eztvonline
Pinterest: pinterest.com/eztvinc
In this video our host Albert Howell learns how to make perfect buttermilk biscuits from our expert Andrea Buckett.
Ingredients:
2-1/2 cups (625 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
2-1/2 (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter.
1 cup (250 mL) buttermilk
1 egg
Method:
Preheat your oven to 400 degrees
Line a baking sheet with parchment paper.
Add your all-purpose flour, granulated sugar, baking powder, baking soda and salt into a mixing bowl. Whisk together to combine.
Grate the cold butter into the flour, using a fork to mix the butter into the flour completely.
In a separate bowl, whisk together the buttermilk and egg.
Add buttermilk mixture into the flour. Using a fork to work the mixture into a ragged looking dough.
Dust your work surface with flour and place your dough on the flour. Knead the dough very briefly.
Cut dough into 10-12 pieces and place on baking sheet.
Place on lined baking sheet and bake for 10-12 minutes.
Tips
Make sure your butter is cold.
Use a cheese grater to “cut” your butter into your biscuits.
Don’t over mix your dry and wet ingredients. Over mixing will give you a tough biscuit.
Brush the top of your biscuit with buttermilk to allow your biscuit to brown.
Once combined get your biscuits into a hot oven immediately.
Cold biscuits+ Hot oven = better rising power!
Biscuits are best eaten warm out of the oven.
SPECIAL THANKS TO OUR EXPERT ANDREA BUCKETT
Andrea Buckett: Website andreabuckett.com
Twitter twitter.com/Andrea_Buckett
Facebook facebook.com/pages/Andrea-Buckett-
Cooks/185543321482303?fref=ts
