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Nutrition Facts

Serving Size 1 biscuits 35g

Recipe makes 12 biscuits)

Calories 122
Calories from Fat 37 (30%)
Amount Per Serving %DV
Total Fat 4.2g 6%
Saturated Fat 2.5g 12%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 10mg 3%
Sodium 226mg 9%
Potassium 46mg 1%
Total Carbohydrate 18.5g 6%
Dietary Fiber 0.6g 2%
Sugars 1.8g
Protein 2.7g 5%

how is this calculated?

Featherweight Buttermilk Biscuits

Recipe #19517 | 27 min | 15 min prep | add private note
Bev

By: Bev
Feb 12, 2002

Very light and delicious! Try with your next breakfast or ham dinner!

12 biscuits (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 450F degrees.
  2. 2
    Sift together first 6 ingredients into large bowl.
  3. 3
    Add butter and rub in with fingertips until mixture resembles coarse meal.
  4. 4
    Add buttermilk and stir until dough forms.
  5. 5
    Turn dough out onto floured surface; knead until smooth, about 8 turns.
  6. 6
    Roll out the dough to 1 inch thickness.
  7. 7
    Using 2 inch diameter biscuit cutter, cut out biscuits.
  8. 8
    Gather scraps and roll out to 1 inch thickness and cut out additional biscuits.
  9. 9
    Transfer biscuits to large ungreased baking sheet.
  10. 10
    Bake until golden, about 12 minutes.
  11. 11
    Serve warm.

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Featured Reviews for This Recipe

From: brkfst cook

On Sep 4, 2008

awesome biscuits!!! I made these for our restaurant and had to multiply the recipe by 12 times....lol but they made the best biscuits ever and our customers loved them on biscuits and gravy and biscuits with chicken fried steak and eggs...this is a keeper! thank you for sharing!

0 people found this review helpful

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  • From: Cookingpurplejulie

    On Oct 21, 2007

    My family and I found them light, fluffy and tasty.

    0 people found this review helpful

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    From: Baby Kato

    On Jun 22, 2006

    An excellant biscuit Bev. Light, fluffy, tender and moist. Flavourful, melt in your mouth wonderful. Quick and very easy to make. I'll be making these often. Thanks for sharing.

    1 person found this review helpful

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  • From: Roosie

    On Jan 15, 2005

    Nice biscuits! I think the cornstarch is key to making these so wonderfully tender. I substited the all purpose flour with whole wheat pastry flour with good results, but otherwise followed the recipe. I did get exactly 12 biscuits, as specified. We had with biscuits and gravy and Grits and Greens #102977. They were pretty good with that, but I think they would be better as Bev suggested with ham. A little too flakey, maybe for biscuits and gravy. I did have one the next day reheated in the toaster oven with some butter, and it was quite good like that too. I think I do prefer my biscuits a little less "feathery" though. Good biscuits overall. Thanks, Bev.

    1 person found this review helpful

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  • Read all 10 reviews

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