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Buttermilk Breakfast Biscuits


Buttermilk Breakfast Biscuits recipe













Trans-fat Free


2 ½ cups all-purpose flour
2 tablespoons sugar
1 ½ teaspoons cream of tartar
¾ teaspoon baking soda
½ teaspoon salt
½ cup butter
cup buttermilk
1 each eggs
1 x milk
1 x sugar


Preheat oven to 425℉ (220℃).

Grease baking sheet.

Mix flour, 2 Tbs sugar, cream of tartar, baking soda and salt in large bowl.

Cut in butter until mixture resembles coarse meal.

Stir in buttermilk and egg.

Turn dough out onto floured surface and knead until smooth; dough will be moist.

Roll dough out into circle ½ inch thick.

Transfer to prepared sheet.

Cut into wedges.

Brush top with milk; sprinkle with sugar.

Bake until golden brown, about 15 minutes.

Serve immediately.

Variation: Add ⅔ cup raisins or cranberries, or ¼ cup mined candied orange peel, or 1 Tbs finely grated lemon peel, or 1 teaspoon caraway seed to dough.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 54442% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 621mg 26%
Total Carbohydrate 23g 23%
Dietary Fiber 2g 8%
Sugars g
Protein 22g
Vitamin A 15% Vitamin C 1%
Calcium 7% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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