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Batter Flakey Biscuits

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Batter Flakey Biscuits

Batter Flakey Biscuits recipe

 

Yield

14 servings

Prep

15 min

Cook

20 min

Ready

35 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 tablespoon salt
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½ tablespoon baking powder
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¼ teaspoon baking soda
or less to taste
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2 ⅓ cups all-purpose flour
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1 quart buttermilk
or more as needed
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2 large eggs
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½ pound butter
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Ingredients

Amount Measure Ingredient Features
15 ml salt
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7.5 ml baking powder
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1.3 ml baking soda
or less to taste
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552 ml all-purpose flour
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0.9 l buttermilk
or more as needed
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2 large eggs
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0.5 Lb butter
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Directions

Preheat oven to 425℉ (220℃).

Mix dry ingredients. Add buttermilk until about the consistency of pancake batter.

Beat eggs and add to batter.

Batter must be slightly thinner than pancake batter and beaten very smooth.

Melt butter.

Put ½ teaspoon in each hole of small muffin tins. Heat on surface until butter is very hot.

Spoon 1 tablespoon. of batter into each hole and bake for 20 minutes.

Turn out and serve immediately with your favorite jam or



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 39912% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 2073mg 86%
Total Carbohydrate 23g 23%
Dietary Fiber 2g 8%
Sugars g
Protein 38g
Vitamin A 4% Vitamin C 4%
Calcium 34% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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