Buttermilk Biscuits Recipe
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This recipe makes 12 biscuits servings
Nutritional Info |
|
|---|---|
| Per biscuit: about | - |
| cal | 207 |
| pro | 4 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 24 g |
| fibre | 1 g |
| chol | 42 mg |
| sodium | 306 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 9 |
| vit A | 9 |
| folate | 25 |
Looking to serve a tea party or brunch favourite? These rich and fluffy buttermilk biscuits are the perfect landing place for clotted cream and homemade jam.
Ingredients
- 2-1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 cup buttermilk
- 1 egg
Preparation
In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Whisk buttermilk with egg; stir into flour mixture with fork to make soft dough.
With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Pat into 3/4-inch (2 cm) thick round. Using floured 2-1/2-inch (6 cm) round cutter, cut into rounds. Place on parchment paper-lined or floured rimless baking sheet. Bake in 400°F (200°C) oven until golden, 12 to 15 minutes.
Topping: Brush with butter; sprinkle with sugar. (Make-ahead: Let cool. Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Pat into 3/4-inch (2 cm) thick round. Using floured 2-1/2-inch (6 cm) round cutter, cut into rounds. Place on parchment paper-lined or floured rimless baking sheet. Bake in 400°F (200°C) oven until golden, 12 to 15 minutes.
Topping: Brush with butter; sprinkle with sugar. (Make-ahead: Let cool. Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
Additional information : Variation
Whole Wheat Biscuits: Replace half of the flour with whole wheat flour.
Source : Canadian Living Magazine: June 2007
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