Preheat oven to 450 degrees.
In the food processor bowl, combine flour, baking powder, baking soda and salt. Process until the mixture looks like crumbs. Remove to a large bowl. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
If you don''t have a food processor, you can add the fats by rubbing the fat and flour together with your fingers, but you have to act very quickly because you don''t want the fat to melt. That is the reason why a food processor works so well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (400g)|
|Recipe Makes: 1 Dozen|
|Calories from Fat: 394 (27%)|
|Amt Per Serving||% DV|
|Total Fat 43.8g||58 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 4g|
|Cholesterol 73mg||22 %|
|Sodium 1950.9mg||67 %|
|Potassium 431.1mg||11 %|
|Total Carbohydrate 237.7g||70 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 228.4g|
|Protein 32.7g||47 %|
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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: 1485
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