Buttermilk Biscuits
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
SERVINGS
|
8
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
15 min.
|
TOTAL
|
35 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.