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Buttermilk Biscuit Sticks

Diabetic.Foodie's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Course: 
Snack
Method: 
Baked

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