Recipe by littleturtle
Great dinner biscuits warm from the oven. Go nicely with soup & salad or the main course. If using self-rising flour omit baking powder & salt.
Top Review by Linorama
Oh my gosh, yum!!!! A perfect combination of herbs, and the garlic butter is soooo good with them! I subbed half the flour for white whole wheat, and used soy milk instead of dairy, with great results. I also didn't melt the margarine for the garlic butter -- just mixed the garlic powder into soft margarine and left it spreadable. They are now my new standard for serving with creamy potato soup. Thanks for sharing!
- 29.58 ml extra virgin olive oil
- 473.18 ml flour
- 6.16 ml caraway seeds
- 2.46 ml sage leaf, crumbled
- 1.23 ml dry mustard
- 14.78 ml baking powder
- 4.92 ml salt
- 59.14 ml shortening
- 177.44 ml 2% low-fat milk
- 59.14 ml butter, melted
- 1.23 ml garlic powder
Directions See How It's Made
- Preheat oven to 450°F.
- Lightly grease a cookie sheet with olive oil.
- In a large mixing bowl, combine flour, caraway seed, sage, mustard, baking powder, and salt; mix well with a fork.
- Cut in shortening using a pastry blender or a fork until dough resembles coarse meal.
- Gently stir in most of the milk until well blended (if dough is not soft & easy to roll, add just enough milk to make it pliable; too much milk will make dough sticky, but the biscuits will be dry if you don't add enough).
- Gather dough into a ball, and knead gently for about 30 seconds on a lightly floured surface.
- Roll out dough into a circle about 1/2" thick.
- Cut using a floured 1 1/2" biscuit cutter or cookie cutter.
- Gather up scraps of dough and re-roll and cut out remaining biscuits.
- Place on greased cookie sheet about 1/2 inch apart.
- Bake for 10-12 minutes (until golden brown).
- Mix garlic powder in butter.
- Serve biscuits hot with garlic butter.