Buttermilk Biscuits

Buttermilk Biscuits
Buttermilk Biscuits
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot’s Diner, a cozy place that serves wonderful breakfasts," writes Kimberly McClain of Harris, Iowa. "The biscuit that came with my meal was baked to perfection. I would drive all the way to Colorado just to go to Dot’s again." This classic recipe produces biscuits with a lovely light texture.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 12 servings
American Bread Milk/Cream Breakfast Brunch Bake Vegetarian Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons sugar
  • 3 cups all purpose flour
  • Carbohydrate 27 g(9%)
  • Cholesterol 31 mg(10%)
  • Fat 12 g(18%)
  • Fiber 1 g(3%)
  • Protein 4 g(8%)
  • Saturated Fat 7 g(37%)
  • Sodium 267 mg(11%)
  • Calories 233

Preparation Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Preparation Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

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