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American Buttermilk Biscuits


Basic Buttermilk Biscuits recipe













Trans-fat Free


3 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
2 large eggs
lightly beaten
1 ½ cups buttermilk
1 x vegetable shortening
spray, and corn-meal for coating pan


Preheat oven to 400℉ (200℃) F.

In a food processor or a large bowl, mix 3 cups of the flour with salt, sugar, baking powder and baking soda.

Cut the butter into the dry ingredients until the mixture is textured like cornmeal.

Separately mix the eggs with the buttermilk, and stir all but 2 tablespoons of this liquid into the dry mixture.

Mix just enough to make a uniformly moistened dough.

Dust a clean work surface with ½ the remaining flour, and turn the dough out onto the floured surface.

Sprinkle the top with the rest of the flour, and with floured hands, gently push the dough into a circle about ½ inch thick.

Cut with a 2 or 3 inch biscuit cutter, and place biscuits close together on a grease and cormeal coated cookie sheet.

You will get about 12 biscuits.

Brush the tops of the biscuits with the reserved buttermilk egg mixture.

Bake in the preheated oven until puffed and brown, about 15 minutes .

Cool for a few minutes before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 19424% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 314mg 13%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 3% Vitamin C 1%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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