Raises Buttermilk Biscuits Recipe

Summary

CuisineCourse
Method

Ingredients

 Active dry yeast1⁄4 Ounce (1 Package)
 Sugar1 Tablespoon
 Warm water2 Tablespoon (About 110 Degree F)
 All purpose flour2 1⁄2 Cup (40 tbs), unsifted
 Baking powder1 Teaspoon
 Firm butter/Margarine2 Tablespoon
 Buttermilk2⁄3 Cup (10.67 tbs)
 Melted butter1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1609 Calories from Fat 359

% Daily Value*

Total Fat 41 g63.1%

Saturated Fat 23.6 g118.2%

Trans Fat 0 g

Cholesterol 96.8 mg

Sodium 410.9 mg17.1%

Total Carbohydrates 264 g88.1%

Dietary Fiber 9.9 g39.7%

Sugars 15.9 g

Protein 41 g82.9%

Vitamin A 22.5% Vitamin C 0.04%

Calcium 43.1% Iron 90.3%

*Based on a 2000 Calorie diet

Directions

In a small bowl, combine yeast, sugar, and water; let stand until bubbly (about 15 minutes).
In a large bowl, stir together 2 cups of the flour, baking powder, and salt until well mixed.
With a pastry cutter or 2 knives, cut in firm butter or margarine to fine crumb stage, as you would for ordinary biscuits.
Beat in yeast mixture and buttermilk to make a moderately stiff dough.
Knead lightly for a few seconds; on a floured board, roll to 1/2-inch thickness.
Cut dough with a 2-inch floured biscuit cutter.
Arrange biscuits in a greased baking pan so they barely touch each other; prick tops in several places with a fork and brush with melted butter.
Let rise in a warm place until almost doubled (30 to 40 minutes).
Bake in a 425° oven for 10 to 15 minutes or until golden.
Makes about 1 dozen.
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