Recipe for Buttermilk Biscuits

• porcje: 8 servings
• czas aktywny: 25 minutes
• całkowity czas: 35 minutes

Składniki

1 1/3 cup flour

1/2 teaspoon salt

1/8 teaspoon baking soda

1 1/2 teaspoons baking powder

4 tablespoons unsalted butter, chilled

1/2 cup buttermilk (plus extra if needed)

Wskazówki

Preheat the oven to 450 and line a quarter sheet baking pan with parchment paper.

In a small bowl, whisk together the flour, salt, baking soda, and baking powder.

Cut the butter into small pieces and add it to the flour mixture, cutting it in with a pastry cutter or two knives.

When all of the pieces of fat are the size of rice and are coated in flour, pour in the buttermilk. Knead it slightly, and add additional buttermilk 1 teaspoon at a time if the biscuit dough seems dry or crumbly. However, try not to add more buttermilk, because the wetter the dough, the less the biscuits rise in the oven.

Tip the dough out onto a floured counter, and knead it 3 or 4 times to bring it together.

Pat it out to 1" thick. Dip your 3" biscuit or cookie cutter in flour and cut out 4 biscuits. Gather up the scraps and gently pat them out in order to cut out 2 more biscuits.

Arrange the biscuits on the pan, evenly spaced. Bake for 9-10 minutes, or until lightly golden on top. If you want, brush with extra melted butter as they come out of the oven.

Wartości Odżywcze

• Wielkość Porcji: 1
• Kalorie: 177
• Tłuszcz Całkowity: 8 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 3 g
• Tłuszcz Trans: 0 g
• Cholesterol: 21 mg
• Sód: 364 mg
• Węglowodany Całkowite: 22 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 1 g
• Białko: 4 g