Buttermilk Breakfast Biscuits
by The Inn of Glenn Haven - Denver, CO.
Makes 8 to 10 biscuits
2-1/2 cups all-purpose flour
2 Tbs sugar
1-1/2 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter
2/3 cup buttermilk
1 egg
Milk
Additional sugar
Preheat oven to 425°F. Grease baking sheet. Mix flour, 2 Tbs sugar, cream of tartar, baking soda and salt in
large bowl. Cut in butter until mixture resembles coarse meal. Stir in buttermilk and egg. Turn dough out onto
floured surface and knead until smooth; dough will be moist. Roll dough out into circle 1/2 inch thick. Transfer
to prepared sheet. Cut into wedges. Brush top with milk; sprinkle with sugar. Bake until
golden brown, about 15 minutes. Serve immediately.
Variation: Add 2/3 cup raisins, 1/4 cup mined candied orange peel, 1 Tbsp finely grated lemon peel and 1 tsp caraway
seed to dough.
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Copyright ©1998, Tony van Roon