Flaky Buttermilk Biscuits

Author: Canadian Living

These flaky biscuits are the perfect foil for Nova Scotia Seafood Chowder.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: August 2011

Ingredients

Method

In large bowl, whisk together flour, sugar, baking powder, savory, baking soda and salt.

Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle with buttermilk, tossing with fork until mixture clumps into soft dough.

Turn out onto lightly floured surface; pat into 10-inch (25 cm) square; cut into 12 rectangles.

Topping: Mix buttermilk with mustard; brush over tops of biscuits. Sprinkle with garlic salt.

Place biscuits, 2 inches (5 cm) apart, on parchment paper–lined baking sheet. Bake in 425ºF (220ºC) oven until light golden, 12 to 15 minutes.

Serve warm or let cool on rack. (Make-ahead: Let cool completely. Store in airtight container for up to 2 days.)

Nutritional facts Per biscuit: about

  • Sodium 512 mg
  • Protein 5 g
  • Calories 242.0
  • Total fat 13 g
  • Potassium 100 mg
  • Cholesterol 33 mg
  • Saturated fat 8 g
  • Total carbohydrate 28 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Flaky Buttermilk Biscuits

Login