Temperature: 425 ° F
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 (3.4 oz,) Pistachio Instant Pudding mix
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 1/2 cup butter, cold, cut into small pieces
- 3/4 cup buttermilk
- 1/4 teaspoon almond extract
- 1/2 cup pistachios, finely chopped
Instructions
Preheat oven to 425 degrees F. In a large mixing bowl, mix flour, baking powder, pudding mix, salt, and brown sugar. Using a pastry blender, fork, or your fingertips, cut butter into flour mixture until mixture is crumbly.
Add buttermilk, almond extract, and pistachios. Stir until dough is soft and sticky.
Turn dough onto lightly floured surface. Knead dough approximately 10-12 times.
Roll dough to about 1/2-inch thickness. Using a 3-inch cookie cutter, cut out biscuits and place them, about 1-inch apart, on an 16-inch by 14-inch Kaiser Bakeware Classic Cookie Sheet.
Bake biscuits 12-15 minutes or until golden brown.
Submitted By: B. Barnes - Chester, PA
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