Buttermilk Biscuit Rolls Recipe

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Buttermilk Biscuit Rolls Recipe

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5 2
Publisher Photo
In Camarillo, California, buttermilk is the key to Bonita Coleman's tender, fluffy biscuits. Your family will devour them fresh from the oven or topped with creamy butter or a favorite jam.
Recommended: Biscuits
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/3 cup butter-flavored shortening
  • 3/4 cup buttermilk

Directions

In a bowl, combine flour, baking powder and salt. Cut in the shortening until crumbly. Stir in the buttermilk just until moistened. Knead on a floured surface for 1 minute. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Yield: 10 biscuits.
Originally published as Buttermilk Biscuits in Quick Cooking March/April 1998, p52

Nutritional Facts

1 each: 157 calories, 7g fat (2g saturated fat), 1mg cholesterol, 149mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/3 cup butter-flavored shortening
  • 3/4 cup buttermilk
  1. In a bowl, combine flour, baking powder and salt. Cut in the shortening until crumbly. Stir in the buttermilk just until moistened. Knead on a floured surface for 1 minute. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Yield: 10 biscuits.
Originally published as Buttermilk Biscuits in Quick Cooking March/April 1998, p52

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