Almond Shortcake Biscuits

Course : Biscuits
Serves: 8
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2 1/4 cups all-purpose flour
1/3 cup sugar -- plus
1 tablespoons sugar -- to sprinkle on top
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons light margarine; cold -- in pi
3/4 cup lowfat buttermilk -- up to 1 c
1 tablespoons canola oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 tablespoons skim milk
1/4 cup almonds -- sliced

Preparation / Directions:

Heat the oven to 400 degrees. Spray a baking sheet with vegetable oil cooking spray; set aside. Mix the flour, 1/3 cup of sugar, the baking powder, soda, and salt. Cut in the margarine until crumbly. In a small bowl, combine 3/4 cup of buttermilk, the oil, and the vanilla and almond extracts. Make a well in the center of the flour mixture. Add the buttermilk mixture. With a fork, stir just until combined, adding extra buttermilk if necessary to form a slightly sticky dough. Do NOT overmix. Place the dough on a lightly floured surface and sprinkle with flour. Gently pat with fingertips to 1" thickness. Cut with a biscuit cutter. Place on the baking sheet. Brush with milk and sprinkle with the remaining tablespoon of sugar and the almonds. Bake for 10 to 15 minutes, until golden.


Nutritional Information:

219 Calories (kcal); 5g Total Fat; (18% calories from fat); 5g Protein; 39g Carbohydrate; 1mg Cholesterol; 302mg Sodium

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