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Coriander Biscuits

Yield 8 biscuits

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

Nutrition Information

  • calories 336
  • fat 13 g
  • satfat 8 g
  • protein 8 g
  • carbohydrate 48 g
  • fiber 2 g
  • cholesterol 33 mg
  • sodium 907 mg

How to Make It

  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.