Homemade Buttermilk Biscuits
by Hypercarbon
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INGREDIENTS
- 2 cups all purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter
- 1 cup buttermilk
INSTRUCTIONS
Preheat your oven to 450 degrees. 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.
If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. 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. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
NOTES
To make the best biscuits for this biscuits and gravy recipe, you need a quality soft winter wheat flour, I use White Lily Self-Rising Flour.
Avoid using dark pans when baking.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (109g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 282 | ||
| Calories from Fat: 112 (40%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.4g | 17 % | |
| Saturated Fat 7.6g | 38 % | |
| Monounsaturated Fat 3.2g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 32.5mg | 10 % | |
| Sodium 654.3mg | 23 % | |
| Potassium 140.5mg | 4 % | |
| Total Carbohydrate 36g | 11 % | |
| Dietary Fiber 1.4g | 5 % | |
| Sugars, other 34.6g | ||
| Protein 6.2g | 9 % | |
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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. |
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Calories per serving: 282
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