Uploaded April 2017 | Updated September 2026, 1 week ago

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There's nothing like a homemade buttermilk rusk dipped into a hot cup of tea. This recipe was inspired by Ouma Buttermilk Rusks, a South African favorite. I wanted the texture of Ouma, with a taste far superior than store bought. These are flavored with buttermilk and a little bit of whole wheat flour, reminiscent of a gram cracker/scone perfectly made for dunking. This recipe was carefully developed for not only flavor but texture, they have to soften up just right when dipped into tea. I've made each of the recipes that I found online and found them all lacking something; this recipe was inspired by a recipe submitted by a subscriber's Mom, thank you Glenn and Val. I made a few changes but Val's recipe got me on the right track. Make these delicious little biscuits for your afternoon tea time, you'll be glad that you did.

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INGREDIENTS
700g/6 cups all-purpose flour
260g/2 cups graham flour or whole wheat flour
25g/2 teaspoons baking powder
3g/1/2 teaspoon baking soda
11g/ 2 teaspoons sea salt
154g/5.5 oz butter
100g/1/2 cup coconut oil
480g/2 cups buttermilk
170g to 200g/ .85 cup to 1 cup sugar (depending upon your preferred sweetness. I prefer less sugar)
100g/2 large eggs

DIRECTIONS
Sift all of your dry ingredients together (sugar is considered a liquid in baking) and set aside. In a separate bowl combine the buttermilk, eggs and sugar. Whisk well until the sugar dissolves.
Place the butter and coconut oil into the dry ingredients and rub thoroughly until the mixture resembles coarse sand. You want all of the flour to be moistened with the fat. Add in your buttermilk mixture and mix until just combined. Knead 3-4 times to bring your dough into a cohesive mass. Cut into 50-60g/2oz balls, roll between your palms to elongate slightly and stack on end in a 9”X9” baking dish. Bake for 1 hour in a 330°F/165°C oven. Allow to cool for 15 minutes before inverting pan and separating rusks. Pull the rusks apart at the seams lay them out in a single layer on a large sheet pan. Reduce your oven to 240°F/115°C and bake them for 3 hours or until dry all the way through. Flipping each rusk 180° every hour. Allow to cool completely before storing in an air tight container. Enjoy.

To learn how to scale recipes watch this video: goo.gl/56yCV1
To scale the recipe to fit a 1/4 sheet pan I use 1440 total g of flour…the rest of the calculations are your homework.

Percentages are as follows:
100% FLOUR: 75% all-purpose flour, 25% cups graham flour or whole wheat flour
2.6% baking powder
.34% teaspoon baking soda
1% sea salt
16% butter
10.4% coconut oil
50% buttermilk
18-20% sugar (depending upon your preferred sweetness. I prefer less sugar)
10% egg

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