Flaky Buttermilk Biscuits
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Flaky Buttermilk BiscuitsThese flaky biscuits are the perfect foil for Nova Scotia Seafood Chowder.3 user reviews.
This recipe makes 12 biscuits servings
Nutritional Info |
|
|---|---|
| Per biscuit: about | - |
| cal | 242242 cal |
| pro | 5 g5g pro |
| total fat | 13 g13g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 28 g28g carb |
| fibre | 1 g1g fibre |
| chol | 33 mg33mg chol |
| sodium | 512 mg512mg sodium |
| potassium | 100 mg100mg potassium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 1111 iron |
| vit A | 1111 vit A |
| folate | 3030 folate |
These flaky biscuits are the perfect foil for Nova Scotia Seafood Chowder.
Ingredients
-
3 cups all-purpose flour
4 tsp granulated sugar
4 tsp baking powder
1-1/2 tsp dried savory
1 tsp baking soda
1/2 tsp salt
3/4 cup cold butter, cubed
1-1/2 cups buttermilk
Topping:
1 tbsp buttermilk
1 tsp Dijon mustard
1/2 tsp garlic salt
Preparation
In large bowl, whisk together flour, sugar, baking powder, savory, baking soda and salt.
Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle with buttermilk, tossing with fork until mixture clumps into soft dough.
Turn out onto lightly floured surface; pat into 10-inch (25 cm) square; cut into 12 rectangles.
Topping: Mix buttermilk with mustard; brush over tops of biscuits. Sprinkle with garlic salt.
Place biscuits, 2 inches (5 cm) apart, on parchment paper–lined baking sheet. Bake in 425ºF (220ºC) oven until light golden, 12 to 15 minutes.
Serve warm or let cool on rack. (Make-ahead: Let cool completely. Store in airtight container for up to 2 days.)
Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle with buttermilk, tossing with fork until mixture clumps into soft dough.
Turn out onto lightly floured surface; pat into 10-inch (25 cm) square; cut into 12 rectangles.
Topping: Mix buttermilk with mustard; brush over tops of biscuits. Sprinkle with garlic salt.
Place biscuits, 2 inches (5 cm) apart, on parchment paper–lined baking sheet. Bake in 425ºF (220ºC) oven until light golden, 12 to 15 minutes.
Serve warm or let cool on rack. (Make-ahead: Let cool completely. Store in airtight container for up to 2 days.)
Source : Canadian Living Magazine: August 2011
- Keywords : Summer; Sides; Bake; Flour; Butter; Buttermilk; Sugar; Dijon mustard; 300 calories;
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