Buttermilk biscuits hold a cherished spot in the hearts of those in Anglo-Saxon countries, celebrated for their soft, flaky texture and versatility. Traditionally made with buttermilk, this key ingredient can easily be substituted with yogurt or a mixture of full-fat milk and lemon juice. In the Presley household, these biscuits were often paired with Red-Eye Gravy—a Southern staple made from ham drippings and black coffee. The gravy earned its name from its appearance: the fat floats to the top, while the coffee stays below, creating a “red eye” effect. Depending on the region, some added a dash of mustard or ketchup to the mix. Elvis’s mother, Gladys, would pour the gravy over freshly baked, still-warm biscuits, serving them to her son for breakfast. During their time in Germany, Elvis’s grandmother, Minni Mae Presley, took over the kitchen in their Bad Nauheim home, continuing the family tradition of baking these biscuits to perfection.
At Graceland, Elvis’s love for buttermilk biscuits became legendary. He could devour six to eight of them in one sitting, provided they were hot. Once cooled, he wouldn’t touch them! He also loved them as sandwiches, dipped in melted butter and stuffed with fried sausages.
Meanwhile, across the Atlantic, England’s version of this comfort food takes form in the iconic scone, served at five o’clock tea. Paired with clotted cream, jam, or fresh strawberries, it’s a cultural ritual that’s as refined as Elvis’s biscuits were rustic. From the American South to the English countryside, biscuits and scones share a common legacy of bringing people together, whether at breakfast or tea time.
Buttermilk Biscuits (Scones)
Buttermilk biscuits are a beloved staple in many Anglo-Saxon countries, known for their tender, flaky texture. While buttermilk is traditionally used in the recipe, it can be replaced with alternatives like yogurt or a mix of full-fat milk and lemon juice. These biscuits are incredibly versatile and can be enjoyed in a variety of ways.
On the other side of the pond, scones hold a special place in English culture, particularly during the five o'clock afternoon tea. This iconic treat is typically served with clotted cream, jam, or fresh strawberries, creating a perfect balance of flavors. While both biscuits and scones share a similar base, the key difference lies in their texture and the traditions surrounding them.
Ingredients
Preparation
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Preheat the oven to 180 °C. Line a baking tray with baking paper.
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Grate the cold butter onto a piece of baking paper. Mix the flour, salt and baking powder in a medium sized bowl, then stir in the grated butter with a wooden spoon. Put it in the fridge for 10 minutes so that the butter softens within the flour.
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Make a well in the middle of the mixture, add the cold buttermilk and mix around the bowl 15 times. (Or you can also knead by hand, but it should be kneaded 15 times).
It's good when the dough is sticky.
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Move the dough onto a lightly floured surface. Lightly sprinkle the top with more flour. Roll out the dough with a rolling pin into a rectangle about 20 x 15 cm in size and 2 cm thick, fold it in half and roll it out again. Repeat the rolling and folding process 4 more times.
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Roll out the dough to a thickness of 1-1.5 cm and cut out round scone shapes with a 5 cm diameter cookie cutter.
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Place the scones onto the baking tray and bake for 15 minutes until golden.
When baked take them out of the oven and while it's still hot, brush the top with melted butter.
