“Who doesn't LOVE a fresh, hot homemade biscut? But we can all agree they are not the most nutritious option out there. These biscuts will help that out just a bit. They are fluffy, buttery and OH so good. You will be surprised at just how easy they are to make. I would love to hear your feed back.”
READY IN:
30mins
SERVES:
4-6
YIELD:
8-10 biscuts
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 (425 convection).
  2. Line a baking pan with foil and spray with non stick spray.
  3. In a medium mixing bowl, combine dry ingredients.
  4. Add chopped spread and cut in with a pastry blender or 2 forks until a fine crumble is achieved.
  5. Add buttermilk and combine with a fork.
  6. Gradually add the milk until all the dry ingredients are moist and a loose moist dough is formed.
  7. Turn dough out onto a lightly floured surface, knead with lightly floured hands. 8 to 10 turns or until the dough begins to tighten up a bit, careful not to over do it or your biscuts will be tough.
  8. Roll out to about 1/2 inch thickness. Cut out with a 2" biscut cutter or a glass dipped in flour will work as well. Should yeild 8 to 10 biscuts.
  9. Arrange on the baking sheet with the sides lightly touching.
  10. Baking 15 to 20 minutes or until lightly browned.
  11. Remove and serve warm.
  12. These are great with a little butter and honey.

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