Easy Buttermilk Biscuit Recipe2014-08-15
- Yield : 10-12
- Servings : 10-12
- Prep Time : 5m
- Cook Time : 14m
- Ready In : 24m
An Easy Buttermilk Biscuit Recipe you can make in about 5 minutes using a food processor or you can mix and knead the dough by hand. Use pastry flour for a lighter texture if you find biscuits made with all-purpose flour are too dense. Due to the high fat content, one biscuit has more calories than a slice of bread and about the same number of calories as an English muffin.
This recipe is made using low fat buttermilk.
- 2 cups (270 g) all-purpose or pastry flour
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (2.5 ml) kosher salt (optional)
- 6 tablespoons (85 g) butter, cut into 1/2 to 3/4 inch pieces
- 3/4 cup (180 ml) buttermilk
Method of Preparation
Place rack in middle or lower third of oven and preheat to 425°F (220°C)
In a medium bowl or food processor combine flour, baking powder, baking soda and salt. Pulse 4 or 5 times using the blade attachment.
Cut in butter using a pastry blender, two knives or pulse food processor 5 or 6 times about 1 second per pulse.
Add buttermilk stirring until dry ingredients are moistened and then knead dough 3 or 4 times on a lightly floured surface or add buttermilk to dry ingredients in food processor and process until it forms a ball. Do not over mix or process.
On a lightly floured surface, roll dough out to about 3/4-inch thick and cut using a 2 1/2-inch biscuit cutter. Place biscuits on a lightly greased baking sheet (12x18).
Cook's Tip: For light, fluffy biscuits, do not roll out dough more than two times. Shape remaining dough by hand. Over processing, kneading and rolling produces tougher biscuits.
Bake 12 to 14 minutes or until golden brown.
This information is per serving.
Calories from Fat65
Serving Size:1 biscuit