• 250 ml koekmeel
• 5 ml koeksoda
• 5 ml kremetart
• 5 ml sout
• 50 ml botter
• 375 ml karringmelk

1. Sif die droë bestanddele saam en vryf die botter met die vingers in tot goed gemeng.
2. Voeg net genoeg karringmelk by om ‘n stywe deeg te vorm.
3. Plaas op ‘n meelbestrooide oppervlak en rol in rolletjies.
4. Sny in skywe van 4 cm dik en druk elke skyf effens plat om ‘n koekie te vorm.
5. Laat rys tot dubbel die grootte.
6. Verhit ‘n ongesmeerde riffelpan tot goed warm.
7. Plaas ‘n paar roosterkoeke op ‘n keer in die pan en braai tot bruin aan alle kante en gaar in die middel.
8. Die resep is net so lekker om oop die kole gaar te bak – as jy klop aan hom en dit klink hol is jou roosterkoek reg!
9. Sny die roosterkoeke oop en smeer met botter.

Translation

Buttermilk Toast Buns/Rolls

• 250 ml cake flour
• 5 ml of baking soda
• 5 ml custard tart
• 5 ml of salt
• 50 ml of butter
• 375 ml buttermilk

1. Sift the dry ingredients together and rub in the butter with your fingers until well combined.
2. Add just enough buttermilk to form a stiff dough.
3. Place on a floured surface and roll into rolls.
4. Cut into 4 cm thick slices and flatten each slice slightly to form a cookie.
5. Let rise until double in size.
6. Heat an ungreased frying pan until very hot.
7. Place a few griddle cakes at a time in the pan and fry until brown on all sides and cooked in the middle.
8. The recipe is just as good to bake with the coals open – if you knock on it and it sounds hollow, your grilled rolls are ready!
9. Cut the toasted cakes open and spread with butter.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
• ¾ cup cold buttermilk
• 2 tablespoons buttermilk for brushing

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Line a baking sheet with a silicone baking mat or parchment paper.
3. Whisk flour, baking powder, salt, and baking soda together in a large bowl.
4. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
5. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
6. Turn dough onto a floured work surface, pat together into a rectangle.
7. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle.
8. Repeat twice more, folding and pressing dough a total of three times.
9. Roll dough on a floured surface to about 1/2 inch thick.
10. Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
11. Transfer biscuits to the prepared baking sheet.
12. Press an indent into the top of each biscuit with your thumb.
13. Brush the tops of biscuits with 2 tablespoons buttermilk.
14. Bake in the preheated oven until browned, about 15 minutes.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 3/4 cup buttermilk

Directions:

1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
3. Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter.
4. Pour in the buttermilk and stir until the dough just comes together. Do not overmix; the dough should be slightly sticky.
5. Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together.
6. Pat the dough into a 1-inch (2.5 cm) thick rectangle.
7. Use a round biscuit cutter (about 2 inches in diameter) to cut out biscuits from the dough. Press straight down without twisting the cutter for the best rise.
8. Place the biscuits on the prepared baking sheet, leaving some space between them.
9. Brush the tops of the biscuits with the melted unsalted butter.
10. Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and cooked through.
11. Remove from the oven and let them cool slightly on a wire rack.
12. Enjoy

1 cup plain flour
½ cup buttermilk
¼ cup butter, chilled and chopped
⅛ cup caster sugar
1½ teaspoon baking powder
½ teaspoon salt
1 egg, lightly beaten

Method
Preheat oven to 220°C.
Sift together flour, salt and baking powder into a cold bowl.
Rub or beat in cold butter until flour forms a fine breadcrumb consistency.
Mix in sugar.
Make a well in centre, add buttermilk and mix using a knife.
Gently bring dough together into a ball, place on a floured surface and press or roll out gently to a thickness of 2-3 cm.
Cut out scones with a lightly floured cutter to preferred shape/size.
Place on a lined and lightly floured baking tray.
Brush with beaten egg.
Bake for approximately 12 minutes or until risen and golden.
Allow to cool on a wire cooling rack, then serve as desired.