Light and Flaky Biscuits

Flaky and light biscuits. Perfect addition to homemade soup.

Step: 1

Preheat the oven to 450 degrees F (230 degrees C).

Step: 2

Whisk milk and egg together.

Step: 3

Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.

Step: 4

Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.

Step: 5

Bake in the preheated oven until golden brown, about 12 minutes.

Per Serving: 205 calories; protein 3.9g; carbohydrates 23.7g; fat 10.6g; cholesterol 14.7mg; sodium 406.7mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done 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 finish it off the next day.