Buttermilk Breakfast Biscuits
Buttermilk Breakfast Biscuits recipe
Yield
14 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅔ | cup |
buttermilk
|
|
| 1 | each |
eggs
|
|
| 1 | x |
milk
|
*
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 7.5 | ml |
cream of tartar
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 158 | ml |
buttermilk
|
|
| 1 | each |
eggs
|
|
| 1 | x |
milk
|
*
|
| 1 | x |
sugar
|
*
|
Directions
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.
