- 2 cups flour
- 2 tablespoons Darigold Powdered Cultured Buttermilk
- 1 tablespoon sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup Darigold Butter
- 3/4 cup water
- 1 egg white
Thoroughly mix dry ingredients. Cut in butter until mixture is of corn meal consistency. Add water and mix with fork until dough follows fork around in bowl. Turn out on lightly floured surface and knead lightly 30 seconds. Roll or pat to one-half inch thickness. Cut with 2-inch cutter and place on butter cookie sheet. Lightly press your thumb in the center of each biscuit. This helps them to rise consistently and evenly. Next, brush the tops with an egg white wash to give them a nice golden color after baking. Bake at 425°F. 12 to 15 minutes or until golden.
RECIPE YIELD/SERVING SIZE
Makes 16 medium sized biscuits.