Batter Flakey Biscuits
Batter Flakey Biscuits recipe
Yield
14 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
salt
|
|
| ½ | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
or less to taste |
|
| 2 ⅓ | cups |
all-purpose flour
|
|
| 1 | quart |
buttermilk
or more as needed |
|
| 2 | large |
eggs
|
|
| ½ | pound |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
salt
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
or less to taste |
|
| 552 | ml |
all-purpose flour
|
|
| 0.9 | l |
buttermilk
or more as needed |
|
| 2 | large |
eggs
|
|
| 0.5 | Lb |
butter
|
*
|
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
