Sharon's Flaky Buttermilk Biscuits
Sharon's Flaky Buttermilk Biscuits
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    These biscuits are excellent as a base for strawberry shortcake, as well as for savory dishes like biscuits and gravy. If you want to give the biscuits a sweet touch, add 1 tablespoon granulated sugar when you combine the flour and other dry ingredients.

    Ingredients

    • 8 tablespoons salted butter (1 stick; divided)
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3/4 cup buttermilk
    • Preheat oven to 450 degrees. Melt 4 tablespoons butter in an 8- or 9-inch square baking pan. Set aside.
    • Sift together the flour, baking powder, baking soda and salt. Cut in remaining 4 tablespoons butter with a pastry blender or two knives until the mixture resembles coarse cornmeal.
    • Make a well in the dry ingredients and add buttermilk all at once. Stir only to moisten and until dough is free from sides of bowl.
    • Knead gently 10 to 12 folds. Use a light hand and do not overknead or biscuits will be tough.
    • Roll or pat out to at least 1 inch thick. Cut with a 2- or 3-inch cutter that has been dipped in flour (push straight down without twisting or turning). Place biscuits in the baking pan with the melted butter and turn over so both sides of biscuits are coated. Arrange biscuits evenly apart and bake until lightly browned, 12 to 15 minutes. Serve immediately.
    • Note: Mix all ingredients together just before baking. If you need to hold them, the cut dough rounds can be refrigerated for up to 1 hour.

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 2806 % Daily Value *
    • Total Fat: 162 g 249.74%
    • Saturated Fat: 100 g 501.55%
    • Trans Fat: 6 g %
    • Cholesterol: 374 mg 124.53%
    • Sodium: 11868 mg 494.5%
    • Calcium: 1693 mg 169.32%
    • Potassium: 586 mg 16.74%
    • Magnesium: 0 mg 0%
    • Iron: 13 mg 72.72%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 296 g %
    • Dietary Fiber: 8 g 30.88%
    • Sugar: 18 g
    • Protein: 43 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 6 g
    • Vitamin A 86.89%
    • Vitamin C 3.07%
    • Vitamin D 0.46%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat31
    • Exchange - Fruit0
    • Exchange - NonFat Milk1
    • Exchange - Other Carbs0
    • Exchange - Starch17
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total19 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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