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Rolled Buttermilk Biscuits

Total Time

Prep: 20 min. Bake: 15 min.

Makes

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
Rolled Buttermilk Biscuits Recipe photo by Taste of Home

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

  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.
  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.
  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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