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Buttermilk Biscuits Recipe
|Self rising flour||2 Cup (32 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Buttermilk/Sour milk||3⁄4 Cup (12 tbs)|
|Melted butter/Margarine||1 Tablespoon|
Serving size: Complete recipe
Calories 1980 Calories from Fat 1024
% Daily Value*
Total Fat 116 g178.3%
Saturated Fat 33.3 g166.6%
Trans Fat 13.5 g
Cholesterol 32.3 mg10.8%
Sodium 3339.1 mg139.1%
Total Carbohydrates 206 g68.7%
Dietary Fiber 0 g
Sugars 15 g
Protein 24 g47.2%
Vitamin A 7.5% Vitamin C
Calcium 50.5% Iron 46.7%
*Based on a 2000 Calorie diet
Cut in the shortening till the mixture resembles coarse crumbs.
Make a well in the center; add the buttermilk or sour milk all at once.
Stir the mixture just till the dough clings together.
On a lightly floured surface knead the biscuit dough gently for 10 to 12 strokes.
Roll or pat the dough to 1/2 inch thickness.
Cut with a 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.
Transfer the biscuits to an ungreased baking sheet.
Brush the tops with melted butter or margarine.
Bake in a 400Â° oven about 15 minutes or till light brown.