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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Signet Marigold Biscuits
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon cream of tartar
- 3/4 cup butter
- 1 1/4 cups buttermilk
- 1 egg white
- 1 tablespoon water
- Signet marigold flowers
1. Preheat oven to 450 degrees F. In a large bowl stir together flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
2. Turn dough out onto lightly floured surface. Knead by folding and gently pressing dough 4 to 6 strokes, just until dough holds together. Pat or lightly roll to 1/2 inch thick. Cut dough with floured 1-1/2-inch round, oval, or flower cookie cutters, rerolling scraps as needed. Place biscuits 1 inch apart on ungreased baking sheet; bake for 8 minutes.
3. Meanwhile, in a small bowl combine egg white and water. Brush biscuits with egg white mixture. Arrange Signet marigold flowers and leaves on biscuit tops. Brush again with egg-white mixture. Return to oven; bake for 3 minutes more or until golden.
4. Remove biscuits from sheet; cool on wire rack. Makes about 38 biscuits.
- Servings Per Recipe 38,
- cal. (kcal) 72,
- Fat, total (g) 4,
- chol. (mg) 11,
- sat. fat (g) 2,
- carb. (g) 8,
- Monosaturated fat (g) 2,
- sugar (g) 1,
- pro. (g) 1,
- vit. A (IU) 437,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Folate (µg) 16,
- sodium (mg) 118,
- Potassium (mg) 34,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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