Recipe: Buttermilk biscuits

  • Updated: January 19, 2011 - 1:26 PM

BUTTERMILK BISCUITS

Makes about 12.

Note: You can substitute additional butter for the shortening, if desired. The biscuits may not be quite as flaky if you do, but will taste just as good. The recipe also can be halved.

• 31/2 c. all-purpose flour

• 2 tbsp. sugar

• 4 tsp. baking powder

• 11/2 tsp. salt

• 1 tsp. baking soda

• 8 tbsp. (1 stick) unsalted butter, cut into 1/2-in. pieces and chilled

• 4 tbsp. vegetable shortening, chilled and cut into 1/2-in. pieces

• 11/2 c. buttermilk

Directions

Preheat the oven to 450 degrees and place the rack in the middle position.

Combine the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk together.

Add pieces of butter and shortening and, using a pastry blender or fork, cut into the dry ingredients until the pieces are about the size of small peas and evenly distributed. If using a food processor, pulse about 15 times, until the mixture resembles coarse meal.

Stir in the buttermilk, mixing with a spatula until the dough comes together in a rough ball. Turn the dough out onto a lightly floured surface and knead gently and briefly, no longer than 30 seconds, until the dough appears uniform. With a rolling pin, roll out the dough to about 1 inch thick.

Dip a 21/2-inch biscuit cutter in flour, then press straight down through the dough, without twisting. Place the dough round upside-down on an ungreased baking sheet. Gather the scraps into another inch-thick piece and cut more rounds until all the dough is used.

Bake for 5 minutes, then reduce the heat to 400 degrees and bake for another 10 minutes, until golden brown. Serve immediately.

Nutrition information per serving:

Calories 260 Fat 13 g Sodium 600 mg

Carbohydrates 32 g Saturated fat 6 g Calcium 134 mg

Protein 5 g Cholesterol 22 mg Dietary fiber 1 g

Diabetic exchanges per serving: 2 bread/starch, 21/2 fat.

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