Try this Buttermilk Biscuits recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or two knifes, cut the shortening into the flour mixture until coarse crumbs form.
Add the buttermilk, tossing with a fork until a dough forms.
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.)
Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass dipped in flour, cut out the 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.
Bake the biscuits until golden brown, 12 to 15 minutes. Serve hot.
Tip: To produce flaky biscuits, take care not to overhandle the dough. For less waste and a speedier preparation, pat the dough into a square, then cut into square-shape biscuits with a floured knife. Bake as directed above.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (852g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1915 | ||
Calories from Fat: 889 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.8g | 132 % | |
Saturated Fat 61.4g | 307 % | |
Monounsaturated Fat 25.3g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 263.6mg | 81 % | |
Sodium 1173.3mg | 40 % | |
Potassium 1033.7mg | 27 % | |
Total Carbohydrate 213.2g | 63 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 206.5g | ||
Protein 42.9g | 61 % | |
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: 1915
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