These flaky biscuits are the perfect foil for Nova Scotia Seafood Chowder.
- Portion size 12 servings
- Credits : Canadian Living Magazine: August 2011
MethodIn 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.)
Nutritional facts Per biscuit: about
- Sodium 512 mg
- Protein 5 g
- Calories 242.0
- Total fat 13 g
- Potassium 100 mg
- Cholesterol 33 mg
- Saturated fat 8 g
- Total carbohydrate 28 g
- Iron 11.0
- Folate 30.0
- Calcium 9.0
- Vitamin A 11.0