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.

• Ready In: 25 mins
• Serves: 6-8
• Yields: 15-18 biscuits

Ingredients

• 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

1. Preheat oven to 450°F.
2. Mix together flour, baking powder, baking soda and salt.
3. Cut in the margarine with two knives, or a pastry blender, until the mixture resembles coarse oatmeal.
4. Make a well in the centre and add buttermilk/sour milk slowly.
5. 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.).
6. Turn the dough out onto a lightly floured surface and knead lightly for just a few minutes (about 10 times).
7. Roll or pat out to desired thickness (about 1/2"). Cut dough with a floured cutter (or glass) and place on UNGREASED baking sheet.
8. Bake for 12 - 15 minutes or until nicely browned.