These biscuits are delicious and not as fattening as the recipe might lead you to believe. That stick of butter is allotted through the whole recipe and the biscuits are so tasty that you won’t need any toppings!
Preheat oven to 425 degrees F (220 degrees C). Put butter in a 9x13-inch baking dish and place dish in the preheating oven until butter is melted.
Mix baking mix, lemon-lime soda, and sour cream together in a bowl until dough holds together and is sticky. Turn dough onto a floured work surface and roll into 1-inch thick circle. Cut circles out of dough using a cookie cutter or the rim of a wine glass and place in the melted butter.
Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Remove dish from oven and let stand until biscuits have absorbed all the butter.
Per Serving: 301 calories; protein 3.9g; carbohydrates 30.8g; fat 18.5g; cholesterol 28.8mg; sodium 633.8mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.