Try this Buttermilk Biscuits #1 recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 425 degrees. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs form. 2. Add the buttermilk, tossing with a fork until a dough forms. 3. Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth. (The dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.) 4. Pat the dough to 3/4-inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart, on an ungreased baking sheet. Gather dough trimmings, pat to 3/4-inch thick, and cut out more biscuits. 5. Bake the biscuits until golden, 12 to 15 minutes. Serve hot. FROM "GREAT AMERICAN HOME BAKING" CARDS From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 167 | ||
Calories from Fat: 7 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 1.6mg | 1 % | |
Sodium 858.8mg | 30 % | |
Potassium 122.9mg | 3 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 32.6g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 167
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