Prep 10 mins
Cook 10 mins
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.
- 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
- 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.
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!
We loved these biscuits! My Great Uncle Emil Placek (a Czech who married my Irish Great Aunt Loretta Sullivan) taught us the wonders of using caraway. This was a new & happy one for me + I adore garlic. Yum! I made them for Sun brunch & served w/bacon & Rosie's Eggs Mexicana-Chile Casserole by cookiedog to admiring smiles from my DH. I do so love it when that happens. Thx for sharing this recipe. It is a keeper for us.
Good golly these are so good. I made another bread recipe recently that had caraway seeds in it and didn't care for them, but in these biscuits they were perfect with the hint of sage. The texture of the biscuits was perfect, crisp on the outside and light and fluffy on the inside. The addition of the garlic butter just put this little baby right over the top. Just wonderful. Thanks for sharing.