Recipe courtesy of Jill Novatt
Recipe courtesy of Jill Novatt
Watch how to make this recipe.
Buttermilk Biscuits
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- Yield: 16 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 84
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 6 mg
- Sodium
- 105 mg
- Yield: 16 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 84
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 6 mg
- Sodium
- 105 mg
Ingredients
Directions
- Preheat oven to 425 degrees F. In a large bowl mix together dry ingredients. Add buttermilk, incorporating it into the dry ingredients with a fork. Using hands work dough briefly until it just comes together. Turn dough out onto a barely floured surface and knead until dough becomes 1 piece and is slightly sticky, no more than a minute. Roll or pat dough into a round approximately 1/2 inch thick. Using a 3-inch biscuit cutter cut rounds. Re-roll scraps and continue cutting rounds until all the dough is used. Place each round on an ungreased baking sheet about 2 inches apart. With a pastry brush paint the top of each round with melted butter. Bake for 12 to 15 minutes or until lightly browned.
