Buttermilk Biscuits

• porcje: 9 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

3 cups all-purpose flour

1 teaspoon salt

1 1/2 tablespoons baking powder

1/2 cup (1 stick) unsalted butter (cold)

1/2 cup lard or vegetable shortening (cold)

1 1/4-1 1/2 cups buttermilk (cold)

Wskazówki

Buttermilk Biscuits

In a large mixing bowl, gently combine flour with salt and baking powder with a spoon.

Cut in the lard and butter until you have coarse crumbs. Incorporate the buttermilk and gently bring it together into a dough with your hands or a rubber spatula.

Start with 1 1/4 cups buttermilk and add more buttermilk as needed, if necessary. The biscuit dough will be sticky!!

Pat down on a lightly floured work surface. Use a rolling pin to gently roll into a rectangle shape. Fold several times. Roll out into rectangle about 1-inch thick.

Use a rubber bench scraper to help work with the dough.

Be careful NOT to add too much flour or overwork the dough. Cut biscuits with a 3-inch cutter, using a stamping motion, do not twist it.

Pick up scraps of biscuit dough and shake off excess flour. Press back together. Carefully refold the dough and roll out to a rectangle. Cut out the remaining biscuits. Be careful not to add too much flour or handle the dough too much!

Place biscuits closely together into a buttered cast iron baking pan or baking dish.

Bake in a preheated 475 degree F oven for about 15 minutes or until the biscuit tops are lightly browned. Immediately brush with melted butter.

Wartości Odżywcze

• Kalorie: 370 kcal
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 10 g
• Tłuszcz Nienasycony: 12 g
• Tłuszcz Trans: 2 g
• Cholesterol: 32 mg
• Sód: 385 mg
• Węglowodany Całkowite: 35 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 2 g
• Białko: 6 g