Buttermilk breakfast biscuits

Yield: 8 servings

Measure Ingredient
2½ cup All-purpose flour
2 tablespoons Sugar
1½ teaspoon Cream of tartar
¾ teaspoon Baking soda
½ teaspoon Salt
½ cup (1 stick) butter
⅔ cup Buttermilk
1 \N Egg
\N \N Milk
\N \N Additional sugar

Makes 8 to 10

Preheat oven to 425 F. Grease baking sheet. Mix flour, 2 Tbs sugar, cream of tartar, baking soda and salt in large bowl. Cut in butter until mixture resembles coarse meal. Stir in buttermilk and egg.

Turn dough out onto floured surface and knead until smooth; dough will be moist. Roll dough out into circle ½ inch thick. Transfer to prepared sheet. Cut into wedges. Brush top with milk; sprinkle with sugar. Bake until golden brown, about 15 minutes. Serve immediately Variation: Add ⅔ cup raisins, ¼ cup mined candied orange peel, 1 Tbs finely grated lemon peel and 1 tsp caraway seed to dough.

The Inn of Glenn Haven - Denver, CO. Bon Appetit

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