Rolled Buttermilk Biscuits Recipe
- 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 to 1 cup buttermilk
- 3 tablespoons cold butter
- 1 tablespoon fat-free milk
- Carbohydrate 24.6769402349104 g
- Cholesterol 54.6256249975147 mg
- Fat 20.7183891665061 g
- Fiber 0.844302099309594 g
- Protein 4.31565937688144 g
- Saturated Fat 12.9744974163875 g
- Serving Size 1 1 serving (83g)
- Sodium 511.923667107122 mg
- Sugar 23.8326381356008 g
- Trans Fat 1.52405741676613 g
- Calories 301 calories
Directions 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 on a baking sheet coated with cooking spray. Brush with milk. Bake at 450degrees for 12-15 minutes or until golden brown. Yield: 8 biscuits. Originally published as Buttermilk Biscuits in Light & Tasty October/November 2003, p29 Nutritional Facts One biscuit equals 164 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 382 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat. Print Add to Recipe Box Email a Friend
