Rolled Buttermilk Biscuits
I scribbled down this recipe when our family visited the Cooperstown Farm Museum more than 25 years ago. I must have gotten it right, because these biscuits turn out great every time. —Patricia Kile, Elizabeth, Pennsylvania
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 8
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 teaspoons baking powder
- 3/4 cup buttermilk
- 3 tablespoons cold butter
- 1 tablespoon fat-free milk
- Carbohydrate 26.8741514877142 g
- Cholesterol 45.014374999856 mg
- Fat 16.8035316670212 g
- Fiber 0.844302099309594 g
- Protein 5.79092812881889 g
- Saturated Fat 10.4908889167083 g
- Serving Size 1 1 biscuits. (106g)
- Sodium 559.572292168582 mg
- Sugar 26.0298493884046 g
- Trans Fat 1.24237579179247 g
- Calories 281 calories
In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough., Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place in a large ungreased cast-iron skillet or other ovenproof skillet., Brush with milk. Bake at 450degrees until golden brown, 12-15 minutes.
