Rolled Buttermilk Biscuits
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 8 biscuits.
I scribbled down this recipe when our family visited The Farmers' Museum in Cooperstown, New York, many years ago. I must have gotten it right, because these biscuits turn out wonderful every time. —Patricia Kile, Elizabeth, Pennsylvania
Ingredients
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2 cups all-purpose flour
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3 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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3 tablespoons cold butter
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3/4 to 1 cup buttermilk
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1 tablespoon fat-free milk
Directions
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1.
Preheat oven to 450°. 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.
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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 in a large ungreased cast-iron or other ovenproof skillet.
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3.
Brush with milk. Bake until golden brown, 12-15 minutes.
Nutrition Facts
1 biscuit: 162 calories, 5g fat (3g saturated fat), 12mg cholesterol, 412mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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