I like my scones to be short and flaky, not spongy and springy (the texture you get when you use egg). The key to a ... Brush the top of each scone with buttermilk and dip into the topping mixture.

Making a recipe that calls for buttermilk? Try using one of these substitutes for buttermilk to easily replace the ingredient ...

Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips. If you can’t find buttermilk (sometimes labelled ‘cultured buttermilk’), use 200ml/7fl oz plain Greek-style ...

and blitz it up with a banana and some honey for sweetness.The reason you need to use buttermilk when baking soda bread (and I always use it in muffins and scones; in fact any baked goods that ...

if you don't have a ready supply of buttermilk, you can make a quick substitution ... You can usually also use plain yoghurt as a substitute, but may need to thin it down with some milk so that ...

Frymer says the "swift reaction between the buttermilk and the baking powder and baking soda makes lofty, fluffy pancakes." Since measurements used in the vast majority of baking recipes must be ...

While some marinade recipes call for yogurt, here developer Kara Barrett is using buttermilk to pre-soak ... while you could ...

Bake in the oven for 40 minutes ... white bread flour to one-quarter wholemeal and add 25g of pinhead oatmeal before adding the buttermilk. I also try to use a coarse wholemeal flour, which will give ...

Add the eggs, buttermilk and vanilla and whisk to combine. Divide the mixture between 2 x 20cm-round lightly greased cake tins lined with non-stick baking paper. Bake for 65–70 minutes or until cooked ...

Each contestant had to answer different questions, such as when the rusks were baked, the story behind the rusks, techniques and more. “I did not think they would choose my buttermilk rusks.