Buttermilk Biscuits
This biscuit dough forms the base of many delectable rolled and shaped creations. Speedy enough to make for breakfast, you can stir up a batch even more quickly by measuring out the dry ingredients the night before.
Servings: 12
Ingredients:
Buttermilk Biscuits and Blueberry Muffins
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per biscuit: about | - |
| cal | 186 |
| pro | 4 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 23 g |
| fibre | 1 g |
| sodium | 303 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 9% |
| vit A | 8% |
| folate | 16% |
Suggested Recipes
-
2-1/2 cups (625 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
2-1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter, cubed
1 cup (250 mL) buttermilk
1 egg
Preparation:
Line rimless baking sheet with parchment paper, or grease; set aside.
In bowl, whisk flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. In small bowl, whisk buttermilk with egg; add to flour mixture and stir with fork to make soft dough.
With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Pat into 3/4-inch (2 cm) thick round. Using 2-1/2-inch (6 cm) floured round cutter, cut out rounds. Place on prepared baking sheet.
Bake in centre of 400°F (200°C) oven until golden, 12 to 15 minutes. (Make-ahead: Let cool. Store in airtight container for up to 1 day or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
Additional Information
-
Variations
Caramel Apple Biscuits: When adding buttermilk mixture to flour mixture, add 1 apple, peeled, cored and chopped, and 1/3 cup (75 mL) toffee bits or raisins. Brush unbaked tops with 1 beaten egg; sprinkle with 1/2 tsp (2 mL) granulated sugar.Quick Cinnamon Pinwheels: Roll out dough to 10- x 6-inch (25 x 15 cm) rectangle. Spread with 2 tbsp (25 mL) softened butter, leaving 1/2-inch (1 cm) border at 1 long side. Sprinkle with 1/4 cup (50 mL) packed brown sugar and 1 tsp (5 mL) cinnamon. Starting at filled long side, roll up dough; pinch edges to seal. Using serrated knife, cut into 1-inch (2.5 cm) thick slices. Arrange, cut side down, in parchment paper-lined or greased 13- x 9-inch (3.5 L) metal cake pan. Bake for 15 to 20 minutes.
Sesame Cheese Croissants: Roll out dough to 14-inch (35 cm) circle. Spread with 2 tbsp (25 mL) Dijon mustard. Sprinkle with 3/4 cup (175 mL) shredded extra-old Cheddar cheese. Cut into 12 pie-shaped wedges. Starting at each wide end, roll up to form crescent. Place on parchment paper-lined or floured rimless baking sheet. Brush tops with 1 beaten egg; sprinkle with 1 tbsp (15 mL) sesame seeds.
Tags:
Breads (Loaves, Buns, Rolls); Eggs; Grains; Cheese/Other Dairy; Bake;
Source
© CanadianLiving.com
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »