Tuesday, February 9, 2021



Garlic and herb buttermilk with incredible flavor, a tender and chewy crumb. They are perfect every time. Sweet, delicious and they go perfectly with any meal!



  • 2 garlic cloves, crushed (or 1 tsp garlic granules)
  • 4 tbsp chopped fresh herbs
  • 1 x 300ml pot buttermilk
  • 1-2 tbsp milk, if needed
  • 4 tsp baking powder
  • 1 tsp fine sea salt
  • 2 tsp caster sugar
  • 350g plain flour
  • zest of 1 lemon
  • 100g butter



  1. Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter in a small saucepan, adding the garlic (but don’t let the garlic brown). Remove from the heat and stir in half of the herbs and half the lemon zest.
  2. Pour about half of the melted butter into a baking dish (20cm square on the base).
  3. Sift the flour, baking powder and salt into a mixing bowl then stir in the rest of the herbs, lemon zest and the sugar. Make a well in the centre and pour in the buttermilk. Mix to a soft, veryslightly sticky dough using a cutlery knife, ading a little milk if needed.
  4. Push the dough into the dish (the melted butter will squidge up the sides – this helps to stop the bread from sticking to the dish). Drizzle most of the remaining herby garlic butter over the top. Score into 16 squares then bake for 25-30 minutes until golden brown, risen and crisp.
  5. Brush with the rest of the garlic butter and serve warm. Enjoy your breakfast!