Biscuits a quick option to dinner rolls

Published 2:54 pm Tuesday, November 18, 2008

DINNER BISCUITS

2cups all-purpose flour

1tablespoon baking powder

1teaspoon salt

1/4teaspoon garlic powder

1/4teaspoon ground black pepper

1tablespoon minced fresh chives

4tablespoons butter, cold, cut into small pieces

11/4cups buttermilk, divided

Heat the oven to 450 degrees. Coat a baking sheet with cooking spray or line it with parchment paper.

In a large bowl, mix together the flour, baking powder, salt, garlic powder, black pepper and chives. Add the butter and use knives or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse wet sand. Add 1 cup of the buttermilk and mix until the dough just comes together.

Alternatively, in a food processor combine the flour, baking powder, salt, garlic powder, black pepper and chives. Pulse twice to mix, then add the butter. Pulse several times to work the butter into the dry ingredients until the mixture resembles coarse wet sand. Add 1 cup of the buttermilk and pulse until the dough just comes together.

Transfer the dough to a lightly floured counter and knead the dough 6 to 8 times. Use a lightly floured rolling pin to roll out the dough to about 1/2 inch thick. Use a 3-inch biscuit cutter to cut out biscuits and place them on the prepared baking sheet.

Use a pastry brush to brush the top of each biscuit with a bit of the remaining buttermilk. Bake for 12 to 14 minutes.

Makes 10 biscuits. Per biscuit (values are rounded to the nearest whole number): 135 calories; 42 calories from fat; 5 g fat (3 g saturated; 0 g trans fats); 14 mg cholesterol; 20 g carbohydrate; 4 g protein; 0 g fiber; 446 mg sodium.

Associated Press