Buttery Buttermilk Biscuits
Buttermilk Biscuits recipe
Yield
48 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
baking powder
|
*
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | tablespoon |
sugar
|
|
| ⅔ | cup |
butter
softened |
|
| 1 ½ | cups |
buttermilk
|
|
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 7.5 | ml |
sugar
|
|
| 158 | ml |
butter
softened |
|
| 355 | ml |
buttermilk
|
|
| 59 | ml |
butter
|
|
Directions
Sift flour with baking powder, soda, salt, and sugar.
Cut in ⅔ cup butter until mixture resembles coarse meal.
Add buttermilk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times.
Roll dough to ½ inch thickness; cut with a 2½ inch biscuit cutter.
Place biscuits on a lightly greased baking sheet.
Brush tops with ¼ inch melted butter.
Bake at 450 F for 8 minutes or until golden brown.
Note: When cutting biscuits, never twist the cutter; that will seal the edges and prevent proper rising.
If the cutter is not cutting all the way, consider a new cutter.
Serve with jam or butter if desired.
