Ingredients
2 lbs self raising flour
1/2 lb butter
2.25 C buttermilk
3/4 C sugar
2 eggs
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Sift dry ingredients together. Rub butter into mixture until resembles fine breadcrumbs. Beat the eggs and stir into the milk. Combine milk and flour mixtures to form a SOFT dough. I knead it a little and then cut in half and in half again and into smaller pieces until at the end you have right sized buns. They separate easily once baked. Bake for 3/4 to 1 hour at 350 degrees. Turn out, allow to cool, then break into rusks. Place on a flat pan, place in cool oven about 250 degrees (I found 150 is fine) until dry.