If you don't have buttermilk, put 7ml (1/2 Tbsp) lemon juice or vinegar in a glass measure and add milk to make 125ml (1/2 cup). Stir, then let stand 5 minutes.
2 tbsp(s), chilled and cut into small pieces
1% low-fat buttermilk
- Preheat oven to 230°C (450°F).
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and next three ingredients in a bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
- Turn dough out onto a lightly floured surface; knead 4 or 5 times. Roll dough to 1.25-cm (1⁄2-in) thickness; cut with a 6.25-cm (21⁄2-in) biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 230°C (450°F) for 10 minutes or until golden. Serve warm with light butter and honey, if desired (may affect POINTSPLUS value). Yield: 7 servings (serving size: 1 biscuit).