Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.
Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.\
Hints: Your dough must be handled as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.
You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 137 (52%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 40.6mg||12 %|
|Sodium 215.6mg||7 %|
|Potassium 130mg||3 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 25.8g|
|Protein 5.4g||8 %|
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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: 265
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