Looking to serve a tea party or brunch favourite? These rich and fluffy buttermilk biscuits are the perfect landing place for clotted cream and homemade jam.
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2007
MethodIn bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Whisk buttermilk with egg; stir into flour mixture 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 floured 2-1/2-inch (6 cm) round cutter, cut into rounds. Place on parchment paper-lined or floured rimless baking sheet. Bake in 400°F (200°C) oven until golden, 12 to 15 minutes.
Topping: Brush with butter; sprinkle with sugar. (Make-ahead: Let cool. Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
Nutritional facts Per biscuit: about
- Sodium 306 mg
- Protein 4 g
- Calories 207.0
- Total fat 10 g
- Cholesterol 42 mg
- Saturated fat 6 g
- Total carbohydrate 24 g
- Iron 9.0
- Folate 25.0
- Calcium 6.0
- Vitamin A 9.0