These biscuits have a wet dough (like dumplings) that is dropped onto the counter then tossed with just enough flour to shape, giving them a rustic appearance and light and flaky texture. They are easier – and a little messier – to make than rolled biscuits, but that's half the fun.
- Portion size 9 servings
Ingredients
Method
In large bowl, stir together all-purpose and cake-and-pastry flours, sugar, baking powder and salt. Using fingertips, pastry blender or 2 knives, rub or cut in butter until in coarse crumbs. Stir in buttermilk and cream to make lumpy wet dough.Using ice-cream scoop or large spoon, portion dough into 9 scoops, dropping each onto well-floured surface. Turn each to coat with flour and shape. Place 1 in centre of parchment paper-lined baking sheet; arrange remaining scoops like petals around scoop.
Bake in 425°F (220°C) oven until golden and flaky, 25 to 30 minutes. Remove from pan; let cool on rack. Makes 9 biscuits.
Nutritional facts Per biscuit: about
- Sodium 159 mg
- Protein 4 g
- Calories 244.0
- Total fat 14 g
- Potassium 90 mg
- Cholesterol 41 mg
- Saturated fat 9 g
- Total carbohydrate 25 g
%RDI
- Iron 11.0
- Folate 23.0
- Calcium 7.0
- Vitamin A 12.0
