Plump, fluffy biscuits are great anytime. Enjoy them with butter and jam or as part of a breakfast sandwich (see Make-and-Take Bacon and Egg Sandwiches).
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2007
MethodIn large bowl, whisk together flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter until coarse crumbs. Pour 1-3/4 cups (425 mL) of the milk over top, stirring with fork to form ragged dough.
Turn out onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 3/4-inch (2 cm) thickness. Using 3-1/4-inch (8.5 cm) floured cutter, cut out rounds. Place on ungreased rimless baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing remaining scraps into final biscuit.
Brush tops with remaining milk. Bake in centre of 375°F (190°C) oven for about 30 minutes or until golden. Let cool on pan on racks. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; thaw and reheat in 350°F/180°C oven for 10 minutes.)
Nutritional facts Per biscuit: about
- Sodium 420 mg
- Protein 6 g
- Calories 311.0
- Total fat 17 g
- Cholesterol 44 mg
- Saturated fat 10 g
- Total carbohydrate 34 g
- Iron 14.0
- Folate 40.0
- Calcium 11.0
- Vitamin A 15.0