Try this Southern Buttermilk Biscuits recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425°.
Whisk dry ingredients in medium bowl.
Cut in cold butter with pastry cutter or just use your hands to break the butter up into pea-sized pieces with the dry mix. If using your hands, be careful not to allow the butter to get too warm.
Pour in almost all of your milk, I always leave a few tablespoons out just in case the mix is too wet. Stir gently until dough comes together when you pinch it.
Pour mix onto floured surface and use your hands to combine the dough, and pat out a flat rectangle (about 1/2 inch thick).
Fold the rectangle into thirds over itself and then Pat out the dough again into a rectangle (this creates your layers). The rectangle should be around 1/2 inch thick.
Using the bottom of a glass or biscuit cutter punch out your biscuits, press excess together and flatten to repeat.
Place close together on a sheet pan, brush tops of biscuits with melted butter and milk
Bake at 425 degrees for 15-20 minutes or until golden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (67g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 223 | ||
Calories from Fat: 108 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 31.3mg | 10 % | |
Sodium 539.8mg | 19 % | |
Potassium 67.7mg | 2 % | |
Total Carbohydrate 24.7g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 23.9g | ||
Protein 4g | 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: 223
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