Recipe by Gwen35
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.
Top Review by Baby Kato
Wow, great recipe Gwen. The biscuits were perfect, crispy on the outside and nice and tender on the inside, just the way we love them. Quick and easy to make with ingredients always found in the pantry. Made as written but used butter instead of margarine. I made 1/3 of the recipe, made them rather large and got 3 big and beautiful flavorful biscuits. Thank you so much for sharing this lovely recipe which we enjoyed with recipe #83265 for a very tasty meal.
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1 1⁄4 teaspoons salt
- 6 tablespoons margarine
- 1 1⁄2 cups buttermilk (or sour milk)
Directions See How It's Made
- Preheat oven to 450°F.
- Mix together flour, baking powder, baking soda and salt.
- Cut in the margarine with two knives, or a pastry blender, until the mixture resembles coarse oatmeal.
- Make a well in the centre and add buttermilk/sour milk slowly.
- When 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.).
- Turn the dough out onto a lightly floured surface and knead lightly for just a few minutes (about 10 times).
- Roll or pat out to desired thickness (about 1/2"). Cut dough with a floured cutter (or glass) and place on UNGREASED baking sheet.
- Bake for 12 - 15 minutes or until nicely browned.