Coriander Biscuits

Ingredients

• 2 tablespoons double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 teaspoon pepper black
• 3.5 cups flour all-purpose
• 2 teaspoons ground coriander 
• 1 tablespoon lemon zest grated
• 1.8 cups buttermilk low-fat
• 1 teaspoon salt 
• 2 tablespoons sugar 
• 0.3 lb butter unsalted cold cut into small pieces

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• pastry cutter

Directions

1. Preheat oven to 450F. In a small bowl, stir together buttermilk and lemon peel. In a bowl, whisk together flour, baking powder, sugar, coriander, baking soda, salt and pepper.
2. Cut in butter, using your fingers, 2 knives or a pastry cutter until mixture resembles coarse meal.
3. Make a well in center of flour mixture and pour in buttermilk mixture. Toss with a fork, scraping dry ingredients from bottom until just evenly moistened; do not overmix (dough should be very sticky). Turn dough out onto a floured surface and knead lightly once or twice with floured hands. Pat dough to 3/4-inch thickness, about 10 inches in diameter.
4. Dip a 2 1/2-inch biscuit cutter into flour and cut out biscuits, dipping cutter into flour before cutting each biscuit and using a straight in-and-out motion. Gather and re-pat scraps; cut out remaining biscuits.
5. Transfer biscuits to an ungreased baking sheet and bake, rotating pan halfway through, until golden, 12 to 15 minutes.
6. Serve warm.