Recipe by Boob
These are a soft fluffy biscuit. They have a really subtle flavor. Took them to a dinner party at my mom's house. I got quite a few comments on them. No one guessed they had mustard in them. I thought they were good. Very soft/ moist texture. Adapted from howstuffworks.com Very quick to make.
Top Review by ms.susan
We tried these as we are 'weight watching' and I served them with WW Cowboy Beef Stew. They could be a bit dry on their own...but as a side to dip in soup or stew, they were DELISH! They were filling and we really liked the flavour of the dijon and pepper! Thanks Boob...I'm freezing the leftovers and we will definitely enjoy them over the next few weeks!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 3⁄4 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon garlic powder
- 3 tablespoons cold butter or 3 tablespoons margarine
- 3⁄4 cup nonfat milk (skim)
- 2 tablespoons Dijon mustard
Directions See How It's Made
- Preheat oven to 450°F.
- Lightly spray large baking sheet with nonstick cooking spray.
- Combine flour, baking powder, sugar, pepper, salt and garlic powder in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- Whisk together milk and mustard in small bowl. Add to flour mixture; stir just until dry ingredients are moistened. Drop dough by rounded tablespoonfuls 1 inch apart on prepared baking sheet. Bake about 10 minutes or until golden brown. Remove from pan to wire rack.