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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Herb Biscuits

Serves 8 · 25 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • ¾ cup / 94 g All-purpose flour
  • ¾ cup / 90 g Whole wheat flour
  • 1 tablespoon / 13.8 g Baking powder
  • ¼ teaspoon / 1.5 g Salt
  • ½ teaspoon / 0.3 g Dried marjoram
  • ½ teaspoon / 0.5 g Dill weed
  • ¼ teaspoon / 0.35 g Dried thyme
  • ⅛ teaspoon / 0.39 g Garlic powder
  • 3 tablespoons / 42 g Margarine
  • ½ cup plus 2 tablespoons / 153 g Skim milk

Method

  1. Preheat oven to 450 °F. Have an ungreased baking sheet ready.
  2. In a large bowl, combine both flours, baking powder, salt, and spices. Mix well.
  3. Add margarine, and mix with a fork or pastry blender until mixture resembles coarse crumbs.
  4. Add milk. Stir until dry ingredients are moistened.
  5. Place dough on a floured surface and knead a few times just until dough holds together in a ball. Add a small amount of flour if dough is sticky.
  6. Roll dough or press with your hands to ½-inch thickness. Using a 3-inch biscuit cutter or a glass, cut out 8 biscuits. Scraps can be put together and rolled again.
  7. Place biscuits on baking sheet. Bake 10 minutes, or until lightly browned.
  8. Remove to a wire rack. Serve hot.