*  Exported from  MasterCook  *

                        Almond Shortcake Biscuits

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          All-purpose flour
     1/3  cup           Sugar -- plus
   1      tablespoon    Sugar -- to sprinkle on top
   1 1/2  teaspoons     Baking powder
     3/4  teaspoon      Baking soda
     1/4  teaspoon      Salt
   2      tablespoons   Light margarine; cold -- in pi
     3/4  cup           Lowfat buttermilk -- up to 1 c
   1      tablespoon    Canola oil
     1/2  teaspoon      Vanilla extract
     1/8  teaspoon      Almond extract
   1      tablespoon    Skim milk
     1/4  cup           Almonds -- sliced

 Heat the oven to 400 degrees.  Spray a baking sheet with vegetable oil cooking spray; set aside.
Mix the flour, 1/3 cup of sugar, the baking powder, soda, and salt.
 Cut in the margarine until crumbly.
In a small bowl, combine 3/4 cup of buttermilk, the oil, and the vanilla and almond extracts. 
 Make a well in the center of the flour mixture. Add the buttermilk mixture.
 With a fork, stir just until combined, adding extra buttermilk
 if necessary to form a slightly sticky dough. Do NOT overmix.
Place the dough on a lightly floured surface and sprinkle with flour.
 Gently pat with fingertips to 1" thickness.
 Cut with a biscuit cutter. Place on the baking sheet.
 Brush with milk and sprinkle with the remaining tablespoon of sugar and the almonds. 
 Bake for 10 to 15 minutes, until golden.
Per biscuit:  231 calories, 6.0 grams fat.

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