Thought of trying out something new for breakfast for kids. My kids wanted to have a dish which is similar to English and so tired my hands over this Buttermilk Biscuits. These biscuits are soft, fluffly and buttery. These biscuits can be served with breakfast or may be a tea time snack or may be a brunch. It was only few mins, there biscuits disappeared once when they are out from the oven. Give a try and enjoy with your kids. Let me share the recipe…
Taking this to Fiesta Friday #127 hosted by Angie@thenovicegarderner.
Buttermilk Biscuits with Honey Butter
- All-purpose flour / Maida – 2 cups
- Unsalted butter – 6 tbsps
- Salt – a pinch
- Club soda – ½ cup
- Buttermilk – ¼ cup
- Egg – 1 no
- Honey – 3 tbsp
- Unsalted butter – 1 cup
All purpose flour, a pinch of salt and butter
With club soda
Rolled to a ball
Spreading on the greased tray
All set in the baking tray
Cut into pieces
Getting brushed with egg
Butter getting mixed with honey and salt for Honey Butter
Buttermilk Biscuits with Honey Butter
- Take maida/all-purpose flour and salt in a wide mouth bowl, mix them well with your hands.
- Grate 6 tbsp of butter to the bowl, crumble the flour along with the butter, until the flour reaches crumbling stage.
- Pour in the buttermilk and mix well with your hands.
- Pour in the club soda and mix well to form a dough.
- Fold the dough well 5 to 6 times to get a proper ball shape.
- Beat an egg in a bowl, whisk it until it becomes fluffy.
- Preheat oven to 180 degree C. Grease a baking tray.
- Gently spread the dough evenly all over the tray, cut it to square or rectangular pieces, brush it with the whisked egg.
- Bake for 15 to 20 mins at 180 degree C or until it fluffs and starts turning golden brown.
- In a bowl, take the 1 cup of butter, pour in the honey with a pinch of salt and beat it well, until they are combined.
Serve warm with Honey Butter. Bring this room temperature and store them in an air-tight container for almost and refrigerate it. Stays fresh for month time.
For more baking recipes, click here.
My love for Appam and Idiyappam (Stringhopper) never ends, these dishes tastes heavenly when served with Stew – Chicken Stew, Vegetable Stew, Coconut milk and Lamb Paya (leg curry). Mostly I prefer with chicken stew or lamb paya, but when a vegetarian comes to home, definitely no way, have to proceed with vegetarian curry and so decided to prepare Veg Stew accompanied with appam.
I never expected that Veg stew would be as equal to that of chicken stew, liked the flavors, color and texture of it. A best recommend for kids from my side, as this dish has no oil and it’s good for a year old babies. Let me share the recipe…
Vegetable Stew with Appam (Hoppers)
- Onions – 1 no
- Carrot – 1 no
- Cauliflower – florets (a cup)
- French Beans – 6 nos
- Green peas – a handful
- Garlic – 5 cloves
- Cumin powder – ½ tsp
- Ginger paste – 2 tsp
- Green chillies – 1 nos
- Cinnamon – 1 no (1 inch stick)
- Cardamom – 2 nos
- Cloves – 2 nos
- Star Anise – 2 nos
- Coconut milk (thick) – 3 cups
- Salt to taste
- Cashew nuts – 6 nos
- Coconut Oil – 1 ½ tbsp
- Peel and finely chop the onions and garlic, keep it aside.
- Peel and chop the carrots and French beans (lengthwise) and keep it aside.
- Separate the cauliflower florets into medium size.
- Halve (lengthwise) the green chillies into two pieces. Blend the cashew nuts along with ¼ cup of water to a fine paste and keep it aside.
- Heat the coconut oil in a heavy bottomed kadai, add in the cinnamon, cloves, cardamom, star anise and cook for few mins.
- Add in the onions and garlic, cook until they turn golden brown.
- Add in the ginger paste and green chillies, cook for few mins until the raw smell goes off.
- Add in the vegetables along with the cumin powder and salt, cook for few mins or until the vegetables turn their color.
- Pour in the coconut milk along with a cup of water, cover with the lid and allow it boil.
- Pour in the cashew paste once the vegetables are cooked, cook in medium flame, until the gravy thickens and the oil floats on the top.
Serve hot with Appam (Hoppers), Egg Appam (Egg Hoppers) or Idiyappam (String Hoppers).
For my other breakfast and dinner recipes, click here.
After a big process of shifting my home, maybe I would say a small break from blogging and again into it. Apart from all these here comes, “THIRU KARTHIGAI” – a festival of lamps which is celebrated only by Tamilians all over the world.
We lit lamps in the evening over each and every, nook and corner of the house, keep on fasting for the whole, prepare variety of vegetarian dishes all over the day (a big south Indian vegetarian platter).
I use to prepare for this festival a week back, by collecting beautiful earthware lamps and start painting them as I wish and finally on the evening of Thiru Karthigai, perform Pooja, decorate an lit all those lamps all over the house and this litting of lamps will be done for 2 days.
Kathigai Deepam platter – 2015
A south Indian Vegetarian Platter
Lamps in living room
In study room
In the entrance of house
In living room
In the Dinning Room
In Pooja room
During fasting we can on munching these laddus (Roasted gram (potttukadalai) Laddu and Peanuts Laaadu)which we prepare in the morning. Let me share the dishes in the laddu and vegetarian platter recipes:
Do check out my 2014 Karthigai Celebration by clicking this link: https://madraasi.com/2015/01/31/karthigai-deepam-feast/ , 2013 celebration by clicking this link: https://madraasi.com/2013/12/05/karthigai-deepam/and to know what is Thiru Karthigai click this link: https://madraasi.com/2014/12/06/thirukarthigai-kartigai-deepam/.
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