1/1 Photo of Buttermilk Tea Biscuits
Another oldie but goodie. Nice and light. I am sure everyone knows that in lieu of buttermilk, you can use "sour milk" (1 Tbsp of vinegar or lemon juice in a 1-cup measure and fill with milk). This recipe makes about 15 to 18 good-sized bisuits. If you are serving these with a soup or stew, they are really nice with a bit of cayenne pepper added with the dry ingredients. Gives them a bit of a bite. I hope you enjoy them.
My Private Note
Units: US | Metric
- 1Preheat oven to 450°F.
- 2Mix together flour, baking powder, baking soda and salt.
- 3Cut in the margarine with two knives, or a pastry blender, until the mixture resembles coarse oatmeal.
- 4Make a well in the centre and add buttermilk/sour milk slowly.
- 5When all the liquid has been added, stir rather vigorously until it comes freely from the side of the bowl. (Note that the dough should be soft but not too sticky.).
- 6Turn the dough out onto a lightly floured surface and knead lightly for just a few minutes (about 10 times).
- 7Roll or pat out to desired thickness (about 1/2"). Cut dough with a floured cutter (or glass) and place on UNGREASED baking sheet.
- 8Bake for 12 - 15 minutes or until nicely browned.
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Nutritional Facts for Buttermilk Tea Biscuits
Serving Size: 1 (106 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 354.5
- Calories from Fat 112
- Total Fat 12.5 g
- Saturated Fat 2.4 g
- Cholesterol 2.4 mg
- Sodium 1021.8 mg
- Total Carbohydrate 51.3 g
- Dietary Fiber 1.6 g
- Sugars 3.1 g
- Protein 8.6 g