Buttermilk Biscuits
Noreen shares her own homemade biscuit recipe as well as her tips to make them light and fluffy too! I make my shape square because its easier for me.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
bake
biscuits
bread
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 cups all purpose flour
- 1 tbs baking powder
- 6 tbs cold butter (cut in tbsp cubes)
- Carbohydrate 101.670642598653 g
- Cholesterol 96.4900000041422 mg
- Fat 36.8485935737054 g
- Fiber 3.36188031094353 g
- Protein 17.2527559289004 g
- Saturated Fat 22.7466687187135 g
- Serving Size 1 1 Dozen (296g)
- Sodium 1821.5561714074 mg
- Sugar 98.3087622877098 g
- Trans Fat 2.87779321551404 g
- Calories 809 calories
1. Preheat oven to 350 2. In a large bowl whisk dry ingredients together well. Add the butter and toss it around in the flour to coat each cube, Next cut the butter into flour mixture with pastry blender. Cut butter intwisting down movements till it looks like cornmeal. Do not over mix. 3. Stir milk into flour & butter mixture folding it together lightly. Then scrape onto a floured board and shape into a square 4. that will be same size as square baking dish. Cut into 9 square pieces then put into greased baking pan. 5. Bake in preheated 350 degrees 15-20 minutes/when you can smell them check them. Coat tops when done yet still hot with pastry brush melted butter.
