Buy Hardough Bread, Make Your Own Buttermilk biscuits

It started with a simple question; do I have a recipe for Jamaican hardough bread?

Unfortunately, the answer is no. Jamaican bakeries use equipment specifically engineered to create the texture that we associate with this signature bread. It is impossible to duplicate outside of a commercial bakery. At home, with flour, butter, water, yeast, a little elbow grease and a hot oven it is relatively simple to bake your own bread. Everything that is, except Jamaican hardough bread.

So I’m at work and I’m thinking, alternatives, alternatives, alternatives.

It’s kinda a personal challenge now. Time is on my side, I’m working the graveyard shift from 10:30pm till 6:30 in the morning. It means I’m by myself with one server and the cleaning crew as company. They’re cleaning and I’m busy prepping for breakfast. It’s relatively quiet and I’m humming along on autopilot. In my mind’s eye, I’m already typing the words to this post. Time flies when you’re working an overnight shift. A glance at the clock confirms that it’s now 6am. That’s a good thing; Chris comes in at six to work on breakfast pastries and more importantly to bake biscuits for the restaurant. He’s super cool and we chat for a few minutes while he’s getting set up. Chris is my go to guy for buttermilk biscuits and he was gracious enough to bake a batch of biscuits just for these pictures.

It’s a simple recipe

 2 cups unbleached self-rising flour

 ¼ cup butter (plus two tablespoons for brushing on top of biscuits), for an even lighter texture use vegetable shortening instead of butter.

2/3   to ¾ cups buttermilk

Preheat oven to 500 degrees.

Measure 2 cups flour into a bowl. Cut in butter until mixture resembles coarse crumbs. Blend in enough buttermilk until dough leaves sides of bowl. Dough should be sticky. Place dough on a floured surface and gently flatten to form a rectangle. The dough should be about ½ inch thick. Use a bread knife to cut 12 squares. Bake at 425F for 10 minutes or until golden brown. Brush tops with melted butter. Cool for a few minutes on wire rack.

Variation: Cheese biscuits – fold in 1 ½ cups grated cheddar cheese, 3 tbsp. fresh chopped parsley

The best part of inspiration buttermilk biscuits – taking all those pictures made me hungry.

Chris read my mind “Yes you can have a biscuit” pointing to the speed rack. Adding scrambled eggs with cheddar cheese and bacon just came naturally. After all, a biscuit without egg and bacon is just a biscuit…………… right.

Q: What do you call a sweet biscuit?

A: A scone

Here’s a Scone recipe for the sweet tooth. The method is the same as above, but the ingredients differ slightly. Oh yes, bake these at 425F for ten minutes or until golden brown.


8 cups all-purpose flour

1 cup sugar

3 tsp. baking powder

2 cups butter

2 cups buttermilk

4 each egg yolks


Combine all the dry ingredients. Cut in butter until mixture resembles bread crumbs. Blend in buttermilk and egg yolk.

Variation: Chocolate chip – add chocolate chip to dough then bake

Cinnamon sugar (½ cup sugar to 1 tbsp. cinnamon) – When baked, brush warm              scones with melted butter then sprinkle lightly with cinnamon sugar.



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