Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Bomb biscuits

Friday, August 09, 2019
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Total time
30 minutes
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Preparation time
15 minutes
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Portions
12

Buttery, flaky, easy to prepare biscuits. This is a great way to get the kids in the kitchen, too!

Ingredients
or2 1/2 cups all-purpose flour (unbleached)
or2 tablespoons baking powder
or1 teaspoon salt
or1 stick salted butter (1/2 cup)
or1 cup 2% milk (or whole milk)
orlemon juice from two lemons
or1 tablespoon honey
Preparation
1.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2.
Add the lemon juice to the milk (it will curdle). Set aside.
3.
In a large bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Using a pastry cutter or two knives, add the butter and honey to the flour mixture and mix until it looks like crumbly breadcrumbs. Add the buttermilk mixture and stir until just combined.
4.
Turn out the dough onto a floured surface. Pat into a square about 8 inches long by 8 inches wide. Fold over with a spatula in half lengthwise. Fold over once more from the bottom up, widthwise. Pat out into a square once more, and cut into 12 biscuits, each about 1 x 2 inch squares.
5.
Transfer the biscuits to the baking sheet, making sure they don't touch (they will be crispier this way). Top each with 1/4 teaspoon butter. Bake for 15 minutes, or until golden brown.
6.
Serve with a slice of ham, an egg, and peach preserves for a delicious breakfast!
Nutritional information
Per 100 gPer portion (69 g)% DRI
Energy266 kcal182 kcal9 %
Fat12 g8 g13 %
Fatty acids, total saturated7 g5 g26 %
Cholesterol32 mg22 mg7 %
Sodium390 mg268 mg11 %
Carbohydrate35 g24 g8 %
Sugars2 g2 gremove
Fiber1 g1 g3 %
Protein5 g4 gremove