I was so excited to bake these cookies when I came across this recipe because it not only requires so little ingredients but I had a full carton of buttermilk to use up. But as I was making this, I realized that there was no sugar involved. What kind of cookie has no sugar in it?! So I began to freak out and thought this was a failed recipe but once I bit into the “cookie,” I realized that it’s not actually a cookie but more like a pleasant mini-biscuit. It had a very soft/airy texture to it and it was very enjoyable when topped with strawberry jam. Best of all, they’re completely bite-size so you could eat a hundred of these!
Buttermilk Cookies (adapted from The Cookie and Biscuit Bible):
Yields 15 cookies
- 1 1/2 cups all-purpose flour
- Pinch of salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 tablespoon cold butter or margarine
- 3/4 cup buttermilk
- Jam, optional
Preheat the oven to 425 degrees F.
Sift the dry ingredients into a large bowl.
Rub in the butter or margarine until the mixture resembles coarse breadcrumbs.
Gradually pour in the buttermilk, stirring constantly with a fork until the mixture comes together and forms a soft dough.
Roll out the dough to about 1/2-inch thick.
Stamp out rounds with a 2-inch cutter.
(I mixed it up and made some heart-shaped cookies.)
Place on the prepared baking sheet.
Place into oven and bake for 12-15 minutes, or until golden.
Remove from oven and cool on a wire rack.
Serve warm or cool to room temperature. (These cookies are particularly good if served warm.)