Coriander Biscuits

Coriander BiscuitsRecipe
8 biscuits

Cost per Serving:



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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


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.

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.

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.

Created date

April 2006

Nutritional Information

Calories 336
Fat 13 g
Satfat 8 g
Protein 8 g
Carbohydrate 48 g
Fiber 2 g
Cholesterol 33 mg
Sodium 907 mg