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Buttermilk Biscuits Recipe

Photo by: Taste of Home

I scribbled down this recipe when our family visited the Cooperstown Farm Museum more than 25 years ago. I must have gotten it right, because these biscuits turn out great every time.—Patricia Kile of Greentown, Pennsylvania

This recipe is:

Healthy

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8 Servings
Prep: 20 min. Bake: 15 min.

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold butter
3/4 to 1 cup buttermilk
1 tablespoon fat-free milk

Directions

In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough.
Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place on a baking sheet coated with cooking spray.
Brush with milk. Bake at 450° for 12-15 minutes or until golden brown. Yield: 8 biscuits.

Nutritional Analysis: One biscuit equals 164 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 382 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Buttermilk Biscuits published in Light & Tasty October/November 2003, p29

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