Ingredients
- 9 oz. all-purpose flour (about 2 cups)
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 5 tbsp. chilled butte, cut into small pieces
- 3/4 cup fat-free buttermilk
- 3 tbsp. honey
Preparation
Step 1
Preheat oven to 400 deg.
1. Weigh or lightly spoon flour into dry measuring cups, level with a knife Combine flour, baking powder, and salt in a large bowl;; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
2. combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2 inch thick) 9 X 5 inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). d Re-roll dough into a (1/2 inch think) 9 X 5 rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4 inch thickness. Cut dough with a 1 3/4 inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400 deg. for 12 minutes or until golden. Remove from pan, cool 2 minutes on wire rack. Serve warm
For spiced pumpkin biscuits: Add 1 1/4 tsp. pumpkin pie spice to flour mixture. Decrease buttermilk to 1/3 cup; add 3/4 cup canned pumpkin to buttermilk mixture Bake at 400 deg. for 14 minutes Yield 14 servings.