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5
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4
votes
Buttermilk Biscuits
Old fashioned buttermilk biscuit recipe.
Prep Time
20
minutes
mins
Cook Time
18
minutes
mins
Course:
Bread
Cuisine:
American
Servings:
8
Calories:
274
kcal
Author:
Kristie Sawicki
Ingredients
4
cups
sifted all purpose unbleached flour
1
tbsp
+ 2 tsp baking powder
1
tsp
baking soda
1
tsp
salt
2
tbsp
sugar
1
cup
cold buttermilk (milk + 1tbsp lemon or vinegar equaling 1 cup =
buttermilk)
1
⁄2 cup cold heavy cream
1
stick + 2 tbsp cold unsalted butter
cut into chunks
2
fresh eggs
Instructions
Combine flour, baking powder, baking soda, salt, and sugar in a mixing
bowl.
In another bowl whisk eggs, buttermilk and cream together.
Using a pastry cutter, 2 knives, or fingertips, add the cold butter chunks to
the flour mixture until they are roughly the size of blueberries.
Mix wet ingredients in to dry ingredients just until the mixture forms a
dough, be careful not to overwork the dough.
On a lightly floured work surface, knead dough very gently for 1 minute or
until the dough is smooth.
Cut dough in 1⁄2 and keep one 1⁄2 covered in the refrigerator while rolling and
cutting.
Roll the dough to approximately 3⁄4” to 1” thick and cut using a (dipped in
flour) round biscuit cutter, heart shaped cookie cutter or glass rim.
Gently knead scraps together and roll again.
Biscuits should be placed on an ungreased sheet pan or baking stone with
sides touching to encourage the biscuits to rise high.
Roll and cut 2nd 1⁄2 of the dough.
Bake at 425o for 15-18 minutes until biscuits are golden brown and cooked
thoroughly.
Transfer biscuits to a cooling rack.
Serve warm with your favorite hot beverage.
Video
Notes
Yields 8-10 large biscuits
Nutrition
Calories:
274
kcal
|
Carbohydrates:
50
g
|
Protein:
10
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
45
mg
|
Sodium:
636
mg
|
Potassium:
118
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
109
IU
|
Calcium:
138
mg
|
Iron:
1
mg