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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 3/4 cups low-fat buttermilk |
1 tablespoon grated lemon peel |
3 1/2 cups all-purpose flour |
2 tablespoons plus 2 tsp. baking powder |
2 tablespoons sugar |
2 teaspoons ground coriander |
1 teaspoon baking soda |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 stick (1/4 lb.) cold unsalted butter, cut into small pieces |
Directions:
1. Preheat oven to 450°F. In a small bowl, stir together buttermilk and lemon peel. In a bowl, whisk together flour, baking powder, sugar, coriander, baking soda, salt and pepper. Cut in butter, using your fingers, 2 knives or a pastry cutter until mixture resembles coarse meal.
2. Make a well in center of flour mixture and pour in buttermilk mixture. Toss with a fork, scraping dry ingredients from bottom until just evenly moistened; do not overmix (dough should be very sticky). Turn dough out onto a floured surface and knead lightly once or twice with floured hands. Pat dough to 3/4-inch thickness, about 10 inches in diameter.
3. Dip a 2 1/2-inch biscuit cutter into flour and cut out biscuits, dipping cutter into flour before cutting each biscuit and using a straight in-and-out motion. Gather and re-pat scraps; cut out remaining biscuits. Transfer biscuits to an ungreased baking sheet and bake, rotating pan halfway through, until golden, 12 to 15 minutes. Serve warm.
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