WW BISCUITS RECIPES

Steps:

• Preheat oven to 180 deg C (356 deg F). Line 2 trays with baking paper.
• Into a medium bowl sift together the SR flour and custard powder. Stir in the sugar.
• Using your fingertips, rub the butter into the dry ingredients until the mixture looks like soft breadcrumbs.
• Combine the milk and vanilla essence then stir into the mix. It should form a firm dough.
• Drop 2 teaspoons of dough in heaps onto the the prepared trays. They will spread so allow space between biscuit. Lightly flatten with fork then sprinkle with almonds. Press lightly to adhere.
• Bake for 10-15 minutes or until golden on the bottom.

Steps:

• Preheat oven to 450ºF.
• In a medium bowl, combine flour, baking powder, baking soda and salt; mix well.
• Cut cold butter into about 8 pieces. Work butter into flour mixture with a pastry cutter, knife or fork until butter forms pieces the size of small peas. (Do not blend butter in completely; dough should look lumpy.)
• Make a well in center of dough and pour in buttermilk. Work buttermilk into dough just enough to moisten all of flour: start with a pastry cutter and finish by kneading dough against side of bowl about 4 to 6 times until all flour has been worked in and dough comes together. Do not overwork; small pieces of butter should still be visible.
• Working on a lightly floured surface, roll out dough into a 6- X 8-inch rectangle, about 1/2-inch thick. Cut dough into 12 equal pieces with a sharp knife. Place biscuits on an ungreased cookie sheet and bake until tops start to turn golden, about 10 to 12 minutes. Yields 1 biscuit per serving.