Buttermilk Biscuits
- Yield: 16 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 84
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 6
- Sodium
- 105
Ingredients
2 cups unbleached all-purpose flour
1 teaspoon salt
1 scant tablespoon baking powder
1 1/4 cups buttermilk
3 tablespoons melted butter
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.