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Big Fluffy Biscuits

2 C flour
2 t baking powder
1/2 t baking soda
1 T (heaping) dark brown sugar
1 t salt
sprinkle cinnamon

Whisk well.

1 C cold buttermilk
1 stick unsweetened butter, melted and let sit 5 min

In another bowl, add the melted butter to the buttermilk, while stirring with a balloon whisk until butter clumps. Mix all ingredients.

Use 1/4 C portion/ice cream scoop to drop biscuits on parchment paper. Sprinkle tops with white sugar. They will expand during cooking to be about 2 1/2" diameter, and 1 1/4" high. Cook 475 for 11 - 13 minutes.

Peach Biscuit/Scones

Use the recipe above, with the following changes: Add 1 can sliced peaches, drained well and chopped fine to the above recipe.

In a large bowl, add the melted butter to the buttermilk, while stirring with a balloon whisk until butter clumps.

Add 1 can sliced peaches, drained well and chopped fine, and stir. Then add the flour mixture and fold until well blended (do not overmix).

Use a 1/4 C portion/ice cream scoop to drop biscuits on parchment paper. Sprinkle tops with white sugar. The biscuits will expand during cooking to be about 2 1/2" diameter, and 1 1/4" high. Makes 12. Cook 475 for 11 - 13 minutes.

 



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