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Buttermilk Biscuit Sticks Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Finely shredded lemon peel||2 Teaspoon|
|Snipped fresh tarragon/1/2 teaspoon dried tarragon, crushed||2 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Buttermilk||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1590 Calories from Fat 480
% Daily Value*
Total Fat 55 g84.1%
Saturated Fat 31 g155.1%
Trans Fat 0 g
Cholesterol 332.4 mg
Sodium 1903.3 mg79.3%
Total Carbohydrates 235 g78.5%
Dietary Fiber 8.6 g34.3%
Sugars 31.5 g
Protein 40 g79.1%
Vitamin A 41.5% Vitamin C 29.8%
Calcium 94.1% Iron 94.3%
*Based on a 2000 Calorie diet
In a medium bowl stir together flour, sugar, .baking powder, lemon peel, tarragon, and baking soda.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Make a well in the center of flour mixture.
Add the egg and buttermilk all at once.
Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface.
Quickly knead dough by gently 'folding and pressing for 10 to 12 strokes or until nearly smooth.
Roll dough into a 12x6-inch rectangle.
Cut into twenty-four 6x 1/2-inch strips.
Place strips 1/2 inch apart on the prepared baking sheet.
Brush strips with additional 'buttermilk.
If desired, sprinkle with poppy seeds.
Bake in a 425° oven about 10 minutes or until golden brown.
Remove from baking sheet and cool slightly on a wire rack.