Number of servings : 12 biscuits
Type of meal : | Breads and muffins | Breads and muffins
Special diet :
1 packet (1/4 oz / 7 g) active dry yeast
2 tbsp (30 mL) sugar
1/3 cup (75 mL) luke warm water (105º to 115ºF / 41º to 46ºC)
2-1/2 cups (625 mL) all-purpose flour
1 tbsp (15 mL) baking powder
3/4 tsp (3 mL) salt
1/2 tsp (2 mL) baking soda
5 tbsp (75 mL) cold margarine, cut into pieces
3/4 cup (175 mL) low-fat buttermilk
- Preheat oven to 400ºF (200ºC). Sprinkle yeast and 1 tsp (5 mL) sugar over water. Stir until dissolved, then let stand about 5 minutes.
- Whisk flour, remaining sugar, baking powder, salt, and baking soda in large bowl. Cut in margarine with pastry blender or two forks until mixture resembles coarse crumbs. Add yeast mixture and buttermilk. Stir with fork just until soft dough forms. Do not overmix. Cover with plastic wrap and let rest 30 minutes.
- Dust work surface lightly with flour. Turn out dough and gently knead for 30 seconds. Pat into a round about 3/4 in (2 cm) thick. Let rest 5 minutes. Cut out as many biscuits as possible with floured 2-1/2 in (6 cm) biscuit cutter. Gently knead dough scraps together and let rest 5 minutes before patting out again. Cut a total of 12 biscuits.
- Place biscuits 1 in (2.5 cm) apart on a baking sheet. Let rest 15 minutes. Bake until golden, about 15 minutes. Serve warm.