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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% | |
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Featherweight Buttermilk Biscuits
By: Bev
Feb 12, 2002
Very light and delicious! Try with your next breakfast or ham dinner!
12 biscuits
Ingredients
- 2 cups unbleached all purpose flour
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chilled unsalted butter, cut into 1/2 " pieces
- 3/4 cup chilled buttermilk
Directions
1
Preheat oven to 450F degrees.2
Sift together first 6 ingredients into large bowl.3
Add butter and rub in with fingertips until mixture resembles coarse meal.4
Add buttermilk and stir until dough forms.5
Turn dough out onto floured surface; knead until smooth, about 8 turns.6
Roll out the dough to 1 inch thickness.7
Using 2 inch diameter biscuit cutter, cut out biscuits.8
Gather scraps and roll out to 1 inch thickness and cut out additional biscuits.9
Transfer biscuits to large ungreased baking sheet.10
Bake until golden, about 12 minutes.11
Serve warm.
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- Course > Breads > Rolls/Biscuits
- Course > Breakfast
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Dietary > High in... > High Calcium
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!
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.
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.
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