Buttermilk soup with small crispy biscuits
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Buttermilk soup with small crispy biscuits

This dish is a traditional Danish summer dish, best-served ice cold when the temperature rises. I have had this dish many times when visiting.

Buttermilk Ingredients

½ l buttermilk (½ gal)

½ l low-fat plain yogurt (½ gal)

150 g sugar

Juice from a ½ lemon

1 bean of vanilla, the seeds

1 pinch of salt

Small Crispy Biscuits Ingredients

1 vanilla bean

250 g butter

100 g sugar

1 egg

1 dl milk

500 g flour

1 tablespoon baking soda


Cut the vanilla bean in half (along the long side) and scrape the seeds with the back of a knife. Mash the grains with a tablespoon of sugar.

Stir in the vanilla sugar with the other ingredients, taste and let it refrigerate for an hour.. Serve the bowl ice-cold with, for example, fresh strawberries, pickled rhubarb or the small crispy biscuits shown in the picture.

Small Crispy Biscuits Recipe

Cut the vanilla bean in half (along the long side) and scrape out the grains with the back of a knife. Put butter and sugar in a bowl and stir well along with the vanilla grains.

Add and stir in the egg and then add the milk. Finally, sieve the flour and baking soda in the dough, and mix the batter.

Place the dough on a floured board, divide it into 10 pieces, and roll the pieces into thin sausages of approx. 10 cm (4 inches) in length. Cut the sausages into 1 cm (½ inch)  wide pieces, roll them into balls and place them on a baking sheet with baking paper.

Keep a little space between the balls, they will grow in size.

Bake the biscuits at 180C for approx. 12-15 minutes until they are golden and crispy, and then cool them down on a baking sheet.

Pour some buttermilk soup in a bowl and add some biscuits when they have cooled down.

You are now ready to enjoy a traditional Danish summer dish!

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