Show Subscription Form




Rolled Buttermilk Biscuits Recipe
Rolled Buttermilk Biscuits Recipe photo by Taste of Home

Rolled Buttermilk Biscuits Recipe

Publisher Photo
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, Elizabeth, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

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

Nutritional Facts

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.

Reviews for Rolled Buttermilk Biscuits

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 25, 2014

"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."

MY REVIEW
Reviewed Oct. 11, 2014

"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."

MY REVIEW
Reviewed Sep. 3, 2014

"Made ghost shapes for Halloween. Worked out perfectly!"

MY REVIEW
Reviewed Mar. 12, 2014

"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!!"

MY REVIEW
Reviewed Jan. 8, 2014

"Can't wait to try them"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT