These light and fluffy tea biscuits
are great to have as afternoon
tea or as a snack anytime of day.
Buttermilk is the liquid left behind
after churning butter out of
cultured cream.
It is low in fat, high in vitamins,
calcium, riboflavin and B12.
Ingredients:
2 cup flour
4 tsp baking powder
1/2 tsp baking soda
1 tablespoon sugar
1/2 tsp salt.
1/4 cup butter cut in small pieces,
(if you like more flakey biscuits,
use between 1/4 to 1/2 cup butter.)
1 cup buttermilk
Preheat oven to 450deg.F.
In a large bowl whisk together
the flour, baking powder,
baking soda, sugar and salt.
With a pastry cutter or
two forks cut in the butter,
until mixture resembles
course crumbs.
(some people use their
food processor for this)
Add in the buttermilk.
I leave a little in the bottom of
the cup, about 1/8" to brush on
the biscuits before putting them
in the oven.
Turn dough out on a floured surface
and kneel a few times.
Roll out about 11 by 7 inches.
Cut into squares or use a cookie
cutter and cut out round.
I brushed the tops with a little
buttermilk that I left in the cup.
Place on a cookie sheet and
bake for 10-12 minutes.
I like them brown and crispy.
They are soo good! 😍
Enjoy!!
Thanks for your visit.
💛💛💛
