| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Breakfast |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 2 |
tb |
Sugar |
| 1 1/2 |
ts |
Cream of tartar |
| 3/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
(1 stick) butter |
| 2/3 |
c |
Buttermilk |
| 1 |
|
Egg |
|
|
Milk |
|
|
Additional sugar |
INSTRUCTIONS
Makes 8 to 10
Preheat oven to 425 F. Grease baking sheet. Mix flour, 2 Tbs sugar, cream
of tartar, baking soda and salt in large bowl. Cut in butter until mixture
resembles coarse meal. Stir in buttermilk and egg. Turn dough out onto
floured surface and knead until smooth; dough will be moist. Roll dough out
into circle 1/2 inch thick. Transfer to prepared sheet. Cut into wedges.
Brush top with milk; sprinkle with sugar. Bake until golden brown, about 15
minutes. Serve immediately
Variation: Add 2/3 cup raisins, 1/4 cup mined candied orange peel, 1 Tbs
finely grated lemon peel and 1 tsp caraway seed to dough.
The Inn of Glenn Haven - Denver, CO. Bon Appetit
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”