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Preparation time:
25 to 30 minutes
Yield: 12 biscuits |
INGREDIENTS
| 2 cups |
all purpose flour |
500 mL |
| ½ tsp |
salt |
2.5 mL |
| 4 tsp |
baking powder |
20 mL |
| 2 tbsp |
granulated white sugar |
30 mL |
| 1 cup |
Astro 2% Plain Yogourt |
250 mL |
| 1 cup |
Lactantia buttermilk or Beatrice milk |
250 mL |
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Additional Lactantia buttermilk or Beatrice milk as necessary |
PREPARATION
- Preheat oven to 425°F (220°C). Lightly grease a baking sheet or line with parchment paper.
- In a large bowl mix flour, salt, baking powder and sugar. Add Astro yogourt and __Lactantia_ buttermilk and mix until well combined. If necessary add more Lactantia buttermilk until all of the flour mixture in wet. The dough will be sticky, and shiny.
- Drop approximately 1/4 cup (60 mL) of batter onto prepared baking sheet at 1” (2.5 cm) intervals.
- Bake for 10-15 minutes until biscuits and lightly browned.
ADDITIONAL NOTES
- Replace Astro 2% Plain Yogourt for Astro Plain 3% or Astro Balkan Style Plain.
- Add 1 cup (250 mL) of raisins to the flour mixture and proceed as directed.
- Add 1 cup (250 mL) of shredded Black Diamond Sargento sharp cheddar shredded cheese to the flour mixture and proceed as directed.
- Add 1/4 cup (60 mL) of chopped fresh herbs to the flour mixture and proceed as directed. Use a mixture of parsley, chives, oregano and thyme or just use your favourite.
- Add zest of one lemon to the flour mixture and proceed as directed.
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