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Buttermilk Biscuits Recipe
|Sifted all-purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Lard/Vegetable shortening||1⁄3 Cup (5.33 tbs)|
|Buttermilk||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1608 Calories from Fat 649
% Daily Value*
Total Fat 72 g110.9%
Saturated Fat 27.2 g135.9%
Trans Fat 0 g
Cholesterol 64.9 mg21.6%
Sodium 3271.5 mg136.3%
Total Carbohydrates 201 g67.2%
Dietary Fiber 6.8 g27.1%
Sugars 0.7 g
Protein 33 g65.3%
Vitamin A Vitamin C
Calcium 95.9% Iron 72.4%
*Based on a 2000 Calorie diet
Cut in lard with a pastry blender or two knives until particles are the size of rice kernels.
Add buttermilk and stir with a fork only until dough follows fork.
Gently form dough into a ball and put on a lightly floured surface.
Knead lightly with fingertips 10 to 15 times.
Gently roll dough 1/2 inch thick.
Cut with a floured biscuit cutter or knife, using an even pressure to keep sides of biscuits straight.
Place on ungreased baking sheet, close together for soft-sided biscuits or 1 inch apart for crusty ones.
Brush tops lightly with buttermilk.
Bake at 450°F 10 to 15 minutes, or until biscuits are golden brown.