Description
An easy, light, fluffy, low calorie biscuits that is perfect for topping with jam, butter and honey.
Ingredients
- 1 cup Non-fat Milk, Chilled
- 1 teaspoon Lemon Juice
- 2 cups Flour
- 4 teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¾ teaspoons Salt
- 2 Tablespoons Butter
- 2 Tablespoons Shortening
- 1 cup Non-fat Milk, Chilled
- 1 teaspoon Lemon Juice
- 2 cups Flour
- 4 teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¾ teaspoons Salt
- 2 Tablespoons Butter
- 2 Tablespoons Shortening
Preparation
In a measuring cup, add milk and lemon juice. Let it sit while putting the recipe together.
In a large bowl, add flour, baking powder, baking soda and salt. Mix well. Add butter and shortening. With your fingers, rub the butter and shortening together until mixture looks like crumbs. Make a well in the center of the bowl and add the milk mixture and stir just until combined. The batter will be sticky.
Lightly flour work surface; place dough on surface and sprinkle with flour. Fold dough over 5 or 6 times, and flatten into a 1″ round. With a 2″ cookie cutter, cut out dough and place closley together on a baking sheet. Reform scrap dough, working it as little as possible and continue cutting.
Bake in oven for 10 – 12 minutes, until lightly golden on top.
No comments:
Post a Comment