Recipe courtesy of Geechee Girl Rice Cafe
Buttermilk Biscuits
- Level: Easy
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 387
- Total Fat
- 21
- Saturated Fat
- 5
- Carbohydrates
- 42
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 2
- Sodium
- 284
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
2 cups all-purpose flour, plus more for flouring
2 teaspoons baking powder
1 teaspoon sugar
3/4 teaspoon salt
1/2 cup shortening, such as Crisco
About 1 cup buttermilk
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Stir together the flour, baking powder, sugar and salt in a medium bowl. Use a pastry blender, two butter knives or your fingers to cut in the shortening until the mixture resembles coarse crumbs. Using a rubber spatula, gently fold in the buttermilk to make a soft dough. Use a little more buttermilk, if necessary, to keep the dough very soft.
- Lightly flour your table or countertop and dust your hands with flour. Turn the dough out onto the floured surface and gently pat it into a cake 1 1/2 inches high. Use a 3-inch biscuit cutter to cut the dough into rounds. Use a pastry scraper or a metal spatula to place the cutout biscuits, with sides closely touching, on the parchment-lined sheet. Gently pat the scraps together, sprinkling on a little buttermilk to keep dough soft, and cut out more biscuits.
- Bake until golden brown, 20 to 30 minutes.