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Buttermilk Bites

We assume that, by now, you have come to the realization that it would be a good idea to make up a few cups of self-rising flour just to have handy for any baking inspiration that may strike. These Buttermilk Bites would certainly justify such an effort to stock the storecupboard!  This recipe was published in GoodFood as a companion to the Seared Cod with Chowder Sauce recipe, and the Buttermilk Bites are indeed wonderful in that role. Similar to what we might call a biscuit here in the US, the scone-like ‘bites’ are light and tender in body and texture, a delightful counterpoint to the rich chowder sauce. However, they would be an excellent companion to just about any soup or stew for supper, or delicious on their own as well, topped with a bit of marmalade or jam the next morning, or equally inviting with a cup of tea in the afternoon. This recipe makes six large pieces, but can easily be doubled to ensure a few left for the breakfast or tea table!

Buttermilk Bites

6 oz. self-rising flour*
1 tbs. sugar
1/4 tsp. baking soda
2 oz. cold butter, cut into small pieces (4 tbs.)
6 fl. oz. buttermilk (3/4 cup)
2 tsp. cream or milk

*Make up 2 cups, then weigh out your 6 oz. You’ll have some left over for dusting the kneading and cutting surface.

Preheat the oven to 400°F.

In the bowl of a food processor, combine the flour, sugar, and baking soda. Add the butter, pulsing until the mixture resembles fine crumbs. Place mixture in a wide bowl, add the buttermilk, and mix lightly with your fingers to form a moist, sticky dough.

Turn the dough out onto a heavily floured surface and knead lightly for 30 seconds or so. Pat into a circle roughly 1/2 inch thick, and using a floured knife, cut the disk into 6 wedges and place on a parchment-lined or greased baking sheet. Brush the tops with the cream or milk.

Bake for 12-14 minutes, or until risen and lightly golden. Leave to cool a bit before serving.

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