Brunch Buttermilk Biscuits
Brunch Buttermilk Biscuits
- Level: Easy
- Yield: 12 to 16 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 158
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 14
- Sodium
- 309
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Level: Easy
- Yield: 12 to 16 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 158
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 14
- Sodium
- 309
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
3 cups all-purpose flour, plus more for flouring
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons baking soda
2 teaspoons salt
6 tablespoons cold butter, plus more for greasing
1 1/2 cups buttermilk
Serving suggestions: whipped butter, jam and honey
Directions
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the flour, baking powder, sugar, baking soda and salt. Add the cold butter and work with a pastry cutter until the mixture resembles coarse meal. With a rubber spatula, fold in the buttermilk until the dough just comes together.
- Transfer the dough to a lightly floured work surface. Lightly dust the top of the dough with flour and roll out to about 3/4 inch thick. Cut out biscuits with a 2 1/2-inch biscuit cutter and place on a greased baking sheet about 1/4 inch apart. Gather up the biscuit scraps and gently fold together. Roll out again and cut out a few more biscuits.
- Bake the biscuits until golden brown, about 15 minutes. Serve hot with plenty of whipped butter, jam and honey.
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