Nutritional Info

Nutrition Facts

Serving Size 1 (29g)

Calories 23
Calories from Fat 3 (13%)
Amount Per Serving %DIV
Total Fat 0.3g 0%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 1mg 0%
Sodium 74.3mg 3%
Potassium 48.3mg 1%
Total Carbohydrate 3.9g 1%
Dietary Fiber 0.3g 1%
Sugars 1.2g
Protein 1.2g 2%

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Recipe Description
These biscuits are light and tender, a perfect addition to any breakfast table or brunch menu.
Prep time
30 min
Cook time
15 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  cold butter
3 Tablespoon(T)  self rising soft wheat flour
1 1/4 Cup(c)  buttermilk
3 Tablespoon(T)  self rising soft wheat flour
2 Tablespoon(T)  butter, melted

Preparation

Cut butter with a sharp knife or pastry blender into 1/4 inch thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 1/2 inch thick rectangle (about 9 by 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 1/2 inch thick dough rectangle (about 9 by 5 inches). Press or pat dough to 1/2 inch thickness on a lightly floured surface. Cut with a 2 inch round cutter, and place, side by side, on a parchment paperlined or lightly greased jelly roll pan. (Dough rounds should touch.) Bake at 450 degrees F for 13 to 15 minutes, or until lightly browned. Remove from oven. Brush with melted butter.

Additional notes

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Easy Buttermilk Biscuits
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