Recipe by Oxmoor House January 1995

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Recipe Summary test

Yield:
12 biscuits.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring with a fork just until dry ingredients are moistened. Stirin raisins.

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  • Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times. Pat dough to 3/4-inch thickness; cut into rounds with a 2-inch biscuit cutter. Place rounds on a baking sheet coated with cooking spray. Brush tops of rounds with skim milk. Bake at 425° for 11 minutes or until golden. Serve immediately.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

143 calories; calories from fat 14%; fat 2.2g; saturated fat 0.5g; protein 3.1g; carbohydrates 28g; cholesterol 1mg; sodium 218mg.
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