Buttermilk Biscuits
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This classic American biscuit shines even brighter with buttermilk
Servings:
Calories: 174kcal
Ingredients
- 8 tablespoons unsalted butter (1 stick/4 oz. Cold, cut into small pieces, plus extra for greasing the cookie sheet)
- 2½ cups flour (10⅝ oz/300g, plus extra for rolling)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk (lowfat works well, too)
Instructions
- Preheat the oven to 350°F. Lightly butter a cookie sheet
- In a large bowl, sift (or whisk) the flour, baking powder, baking soda, and salt together
- Cut the butter into the flour mixture until pea-sized clumps are formed
- Add the buttermilk all at once, and mix it just until the dough just holds together
- Place the dough onto a well-floured surface and gently pat it down. Repeat this once more
- With a rolling pin, roll the dough to a thickness of about ¾ inch. Cut out biscuit with a 2 or 2 ½ inch biscuit cutter (or see note below). Cut straight down, without twisting, and place the biscuits on the prepared cookie sheet with 2 inches between them
- Bake for 15 to 20 minutes, or until the tops are just turning golden. Serve warm
Notes
NOTE: If you don’t have biscuit cutters, shape the biscuits individually by hand. To do this, take a piece of dough about the size of an egg, and place it on the prepared cookie sheet. Bake for 15 – 20 minutes, or until the tops are just turning golden
Nutrition Facts
Buttermilk Biscuits
Serving Size
15 g
Amount per Serving
Calories
174
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
22
mg
7
%
Sodium
315
mg
14
%
Potassium
57
mg
2
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
266
IU
5
%
Calcium
59
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.