buttermilk Biscuit

By Effimiya

A basket of fresh-baked biscuits is always a welcome alternative to toast.

Nutritional Info
Per biscuit: about -
cal 207
pro 4 g
total fat 10 g
sat. fat 6 g
carb 24 g
fibre 1 g
chol 42 mg
sodium 306 mg
% RDI: -
calcium 6%
iron 9%
vit A 9%
folate 25%

Ingredients

• 2-1/2 cups cups(625 mL) all-purpose flour
• 2 tbsp(25 mL) granulated sugar
• 2-1/2 tsp tsp(10 mL) baking powder
• 1/2 tsp tsp(2 mL) baking soda
• 1/2 tsp tsp(2 mL) salt
• 1/2 cup cup(125 mL) cold butter, cubed
• 1 cup cup(250 mL) buttermilk
• 1 egg

Preparation

Step 1

In 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.)