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Nutrition Facts
Serving Size 1 2" biscuits 54g Recipe makes 12 2" biscuits)
Calories 156
Calories from Fat 51		(33%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 231mg		9%
Potassium 58mg		1%
Total Carbohydrate 22.6g		7%
	Dietary Fiber 0.7g	2%
	Sugars 2.6g
Protein 3.4g		6%
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Dks Buttermilk Biscuits

Recipe #396545 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: D2thaK
Oct 27, 2009

This is the best biscuit recipe I've ever made. My family loves these. I have frequently substituted 1 Tbsp vinergar and 1 cup milk for the buttermilk with perfect results. The only other change I make is to cut them into 12 square biscuits rather than cut them with a biscuit cutter. It's quicker and saves re-rolling the dough (which makes it tough). This recipe if from my very favorite cookbook "Texas Home Cooking". Posted here for safekeeping.

12 -14 2" biscuits (change servings and units)

Ingredients

2 1/2 cups flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons shortening
1 cup buttermilk, well chilled

Directions

1
Position the rack in the middle of the oven and preheat the oven t oo 450* F. Grease a baking sheet.
2
Sift together the dry ingredients into a large bowl. With a pastry blender or large fork blend in the shortening until a coarse meal forms. Pour in the buttermilk, and stir together the wet and dry ingredients just until a sticky dough forms.
3
Flour your hands and a pastry board or the counter. Turn the dough out and knead it gently ONLY four to six times. Pat the dough until it is about 1/2 inch thick. Cut it with a 2- or 3- inch-round biscuit cutter.
4
Transfer the biscuits to the baking sheet, arranging them so that they just touch each other. Bake about 10 minutes, or until they are raised and golden brown. (At the halfway point, turn the baking sheet from front to back to ensure even browning.).