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Signet Marigold Biscuits

Makes: 38 servings Yield: 38 biscuits
Prep 30 mins Bake 450°F 11 mins
Signet Marigold Biscuits
Ingredients
  • 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
Directions

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.

Nutrition Facts (Signet Marigold 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 (g) 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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