Tender Flaky Biscuits
These scrumptious snacks are the perfect appetizer with dinner! Tastes great with any kind of sauce you prepare.
Yield
16 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
plus 2 tablespoons |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | each |
margarine
stick, cold, cut in small cubes |
*
|
| ¾ | cups |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
plus 2 tablespoons |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 0.5 | each |
margarine
stick, cold, cut in small cubes |
*
|
| 177 | ml |
buttermilk
|
|
Directions
Heat oven to 450℉ (230℃) F. Have a baking sheet ready.
In a medium bowl, mix flour, baking powder, baking soda and salt. Cut in margarine with pastry blender, or work in with fingertips until lumps are no larger than small peas. Stir in buttermilk with a fork until mixture clumps together. Press dough into a ball.
On a lightly floured surface with a lightly floured rolling pin, roll dough into a 10x6 inch rectangle. With the long edge facing you, fold in both short ends so they meet in center. Fold dough in hal (as if you were closing a book), forming a packet 4 layers thick. Roll dough into a 6 inch square.
With a floured knife, cut dough into 16 squares, using a straight downward motion with each cut (don't saw dough). Place biscuits 1½ inches apart on ungreased baking sheet.
Bake 10 to 12 minutes until biscuits are lightly browned. Remove to a wire rack to cool.
Serve with butter, jam and tea if desired.
