May 30, 2016
Breakfast, Comfort Food, Budget-Friendly,
Easy/Beginner Cooking, Quick Meals, Brunch, Ladies Luncheon, Oven Bake, No Eggs, Vegetarian, Make it from scratch, Flour, Muffins, Kosher Dairy more
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"This was a Sunday tradition when the kids were still at home or if I'm visiting relatives they request me to make several batches. Quick to make, light and fluffy."
Mix first five ingredients in a bowl and stir thoroughly
Cut in the butter with a pastry blender until the pieces are little pea size pieces covered with dry ingredients.
Pour in milk and stir to combine. Dough should be soft.
Turn out on a lightly floured surface and knead gently about 8 -10 times
Pat dough to about 1/2 to 3/4 inch thick
Cut with a round cookie cutter. Expertise say never twist the cutter when cutting. Use a light floured cookie cutter and press down and lift straight up.
Place on a lightly greased cookie sheet and bake in a 450 degrees oven for approximately 12 -15 min.
Depending on size of cutter you are using this yields about 10 biscuits
Note: if you are using buttermilk cut the baking powder back to 2 tsp and add 1/2 tsp of baking soda
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