BUTTERMILK TEA BISCUITS
Another oldie but goodie. Nice and light. I am sure everyone knows that in lieu of buttermilk, you can use "sour milk" (1 Tbsp of vinegar or lemon juice in a 1-cup measure and fill with milk). This recipe makes about 15 to 18 good-sized bisuits. If you are serving these with a soup or stew, they are really nice with a bit of cayenne pepper added with the dry ingredients. Gives them a bit of a bite. I hope you enjoy them.
Provided by Gwen35
Categories Quick Breads
Time 25m
Yield 15-18 biscuits, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Mix together flour, baking powder, baking soda and salt.
- Cut in the margarine with two knives, or a pastry blender, until the mixture resembles coarse oatmeal.
- Make a well in the centre and add buttermilk/sour milk slowly.
- When all the liquid has been added, stir rather vigorously until it comes freely from the side of the bowl. (Note that the dough should be soft but not too sticky.).
- Turn the dough out onto a lightly floured surface and knead lightly for just a few minutes (about 10 times).
- Roll or pat out to desired thickness (about 1/2"). Cut dough with a floured cutter (or glass) and place on UNGREASED baking sheet.
- Bake for 12 - 15 minutes or until nicely browned.
Nutrition Facts : Calories 354.6, Fat 12.5, SaturatedFat 2.4, Cholesterol 2.5, Sodium 1021.9, Carbohydrate 51.3, Fiber 1.7, Sugar 3.1, Protein 8.6
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