Rolled Buttermilk Biscuits Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Brush with milk. Bake at 450° for 12-15 minutes or until golden brown. Yield: 8 biscuits.
1 each: 164 calories, 5g fat (3g saturated fat), 13mg cholesterol, 382mg sodium, 25g carbohydrate (0g sugars, 1g fiber), 4g protein Diabetic Exchanges:1-1/2 starch, 1 fat
Reviews for Rolled Buttermilk Biscuits
"I've been looking for a great biscuit recipe and I think I've found my "go to"."
"Quite good, and easy enough to make. Would've liked them to have been a little lighter and fluffier. Still looking for that really light and fluffy."
"Unfortunately I didn't care for these at all. They rose nicely and were light and fluffy but even though I added an extra tbsp. of butter they still tasted like baking powder. I much prefer the buttermilk cheddar biscuits posted on this site."
"This is the best recipe for homemade biscuits I have ever made. For years I have looked for a recipe that would make biscuits like my Mom had made when I was young; my search is over. This are BIG biscuits, no matter how you cut them because the rise is big. They aren't heavy, because there isn't much fat in them and the buttermilk (I made my own, I never seem to have any on hand) keeps the biscuit tender not hard. Really great biscuit recipe. Thank you for sharing."
"Made ghost shapes for Halloween. Worked out perfectly!"
"Just made these for dinner. I didn't have buttermilk so substitued 1 cup of 2% milk with 1 Tbs of white vinegar. The biscuits turned out great!!"
"Can't wait to try them"
"Made these this morning... light fluffy delicious. Will make these again. The recipe is simple and quick."
"I just made these this morning to go with some homemade apple butter I made yesterday. I did use half whole wheat pastry flour to add some more whole grain into the mix. Very easy and tasty."
"These biscuits are light, tender, and rise to a really nice height. And I do feel better that they are lower fat. There seems to be just a little something missing in the flavor, but I'm sure that's from them being lower fat! I'd give them a 4.5 star rating if I could. I covered my baking sheet with the foil-backed parchment paper to avoid having to use anything to keep them from sticking."
"So, so good! I used my food processor to mix everything together - so easy! I too rarelyhave buttermilk on hand so did the vinegar/milk mixture. Came out perfect!"
"so light and fluffy. less baking soda so less of a metallic taste."
"Very good recipe. Is definitely a keeper. A tip to FACSteacher & others without buttermilk. Put a tblsp vinegar or lemon juice in measuring cup then add enough milk to make 1 cup. Stir, let sit 5 minutes & volia! Buttermilk! We do not use buttermilk very often. When I when need a cup or less of buttermilk I just make my own. You can also use equal amount of plain yogurt."
"While my biscuits didn't look exactly like the picture, they were so light and fluffy! The recipe was quick to put together, too. I used a dry buttermilk powder substitute but would like to try actual buttermilk. I just used what I had on hand. I will make these again!"
"Very tasty biscuits. Will be making these again for sure!"
"I am a new biscuit baker and this is the best recipe I have tried yet! I was impressed with the accuracy of the recipe and the height of the biscuits! I am sharing this recipe with my daughter."
"Can't complain for a lower-fat biscuit recipe! I admit I'm used to the Southern recipe my grandmother made for me as a child, which is LOADED with shortening. It was very moist and flaky but obviously not so healthy. I don't eat a lot of wheat and gluten these days and although I can make some pretty good gluten-free drop biscuits, I was really craving a true wheat-y, buttery, soft biscuit this morning for breakfast. This did just the trick! I will say that I only used 3/4 C. plus 1 Tbsp. of the buttermilk. Next time I will use the full cup as I felt my biscuits were just slightly crumbly and could have used a tad more moisture. I brushed with melted Earth Balance spread instead of the milk and doubled the salt. I also added a tsp. of raw sugar. I think next time I'll add a touch more sugar and salt and an extra Tbsp. of butter for flavor. If you eat them straight from the oven, you are going to get a slight baking powder taste in your mouth...so let them rest about ten minutes (if that's possible!) before slicing, buttering, and devouring."
"Very light fluffy biscuits, but I could taste the baking soda. A little honey with whipped butter did correct it, but I'd try with less next time."
"I found this recipe yesterday and made them with dinner and my whole family loved them, They gobbled them up right away and was asking for more, they were absolutely delicious! This will now be the only biscuit recipe in my recipe box here at home!"
"Oh so flaky and delicious! :) :) These are awesome with just about any meal. My new favorite :)"
"This recipe is Wonderful!! Makes a nice thick biscuit. I used these with the Best Ever Chicken and Biscuits recipe. What a wonderful meal! Ended it with a buttery biscuit topped with homemade peach butter!"
"Patricia, you got it right. I made these and they are delicious, AND healthy! I wouldn't change a thing. I make these in bulk and freeze them, and they freeze well.Tamara Chronister, Montrose, CO"