Preheat oven to 450 or 425 convection bake. Combine and mix dry ingredients together in bowl. Add butter to flour mixture and coat with flour. Pinch cubes between fingers in flour until it is a course meal or pea size clumps.
Whisk egg and buttermilk together until blended. Add egg and buttermilk mixture to dry ingredients and mix until all the flour is absorbed by the dough. Turn out unto floured counter or cutting board and knead no more than 2 or 3 times to absorb the remaining flour to make a smooth light dough. Do not over handle dough or the biscuits will be tough. Dough should be slightly sticky.
Dust board with flour and turn dough to coat with flour. Pat dough to 1/2” thickness and cut biscuits. Place on cookie sheet and bake 8-12 minutes tops should be brown.
Optional you can brush tops with cream and also pepper tops if desired.
You can freeze biscuits to bake later. Place frozen biscuit on sheet pan and bake at 425 for 15 minutes or 400 convection bake for 15 minutes. Bake until tops are brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (86g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 89 (47%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 26.4mg||8 %|
|Sodium 466.1mg||16 %|
|Potassium 103.5mg||3 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 20.6g|
|Protein 4.3g||6 %|
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: 191
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.