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Nutrition Facts

Serving Size 1 biscuits 43g

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: Tallie in Pacific NW

On Apr 5, 2009

I didn't care for these. They still tasted like flour. Bland and just left a not so pleasant taste in the mouth. I baked them 3xs thinking it was me. Just not enough salt or sweet. Thanks for posting!

0 people found this review helpful

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  • From: Sugarstar

    On Jan 6, 2009

    These are really good biscuits, and I as light as described. I made these for my mom and she loved them.

    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 14 reviews

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