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Buttermilk Biscuit Sticks

Diabetic.Foodie's picture
  All purpose flour 2 Cup (32 tbs)
  Sugar 2 Tablespoon
  Baking powder 2 Teaspoon
  Finely shredded lemon peel 2 Teaspoon
  Snipped fresh tarragon/1/2 teaspoon dried tarragon, crushed 2 Teaspoon
  Baking soda 3⁄4 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
  Buttermilk 1⁄2 Cup (8 tbs)

Lightly grease a baking sheet; set aside.
In a medium bowl stir together flour, sugar, .baking powder, lemon peel, tarragon, and baking soda.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Make a well in the center of flour mixture.
Add the egg and buttermilk all at once.
Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface.
Quickly knead dough by gently 'folding and pressing for 10 to 12 strokes or until nearly smooth.
Roll dough into a 12x6-inch rectangle.
Cut into twenty-four 6x 1/2-inch strips.
Place strips 1/2 inch apart on the prepared baking sheet.
Brush strips with additional 'buttermilk.
If desired, sprinkle with poppy seeds.
Bake in a 425° oven about 10 minutes or until golden brown.
Remove from baking sheet and cool slightly on a wire rack.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1590 Calories from Fat 480

% Daily Value*

Total Fat 55 g84.1%

Saturated Fat 31 g155.1%

Trans Fat 0 g

Cholesterol 332.4 mg110.8%

Sodium 1903.3 mg79.3%

Total Carbohydrates 235 g78.5%

Dietary Fiber 8.6 g34.3%

Sugars 31.5 g

Protein 40 g79.1%

Vitamin A 41.5% Vitamin C 29.8%

Calcium 94.1% Iron 94.3%

*Based on a 2000 Calorie diet

Buttermilk Biscuit Sticks Recipe