Buttermilk Biscuits

Vegetarian
Health score
2%
Buttermilk Biscuits
45 min.
12
311kcal

Suggestions


There's nothing quite like the warm, flaky goodness of homemade buttermilk biscuits to elevate any meal. Whether you're serving them alongside a hearty stew, slathering them with butter and jam for breakfast, or enjoying them as a delightful snack, these biscuits are sure to impress. With a golden-brown exterior and a soft, tender interior, they are the perfect side dish for any occasion.

What makes these buttermilk biscuits truly special is their simplicity. Made with just a handful of pantry staples, they come together in under 45 minutes, making them an ideal choice for both novice bakers and seasoned chefs alike. The secret to their irresistible texture lies in the cold, unsalted butter, which creates those coveted flaky layers that will have everyone coming back for seconds.

Not only are these biscuits vegetarian-friendly, but they also boast a caloric breakdown that allows you to indulge without guilt. With each biscuit containing approximately 311 calories, you can enjoy them as part of a balanced meal. So, gather your ingredients, preheat your oven, and get ready to fill your kitchen with the delightful aroma of freshly baked buttermilk biscuits. Your taste buds will thank you!

Ingredients

  • cups flour for dusting all-purpose plus more
  • tablespoon double-acting baking powder 
  • teaspoon baking soda 
  • teaspoon salt 
  • teaspoon sugar 
  • cup butter unsalted cold cut into small pieces
  • 1.8 cups buttermilk plus more for brushing

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • wire rack
  • blender
  • spatula

Directions

  1. Preheat oven to 375 degrees. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few large clumps remaining.
  2. Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not overmix.
  3. Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)
  4. Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of biscuits with buttermilk.
  5. Bake, rotating sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes.
  6. Transfer biscuits to a wire rack to cool.
  7. Rob Tannenbaum

Nutrition Facts

Calories311kcal
Protein7.19%
Fat48.93%
Carbs43.88%

Properties

Glycemic Index
22.34
Glycemic Load
24.02
Inflammation Score
-5
Nutrition Score
8.0843477404636%

Nutrients percent of daily need

Calories:310.81kcal
15.54%
Fat:16.91g
26.02%
Saturated Fat:10.45g
65.29%
Carbohydrates:34.12g
11.37%
Net Carbohydrates:33g
12%
Sugar:2.16g
2.41%
Cholesterol:44.52mg
14.84%
Sodium:430.66mg
18.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.59g
11.18%
Vitamin B1:0.34mg
22.97%
Selenium:15.61µg
22.31%
Folate:78.57µg
19.64%
Vitamin B2:0.27mg
16.03%
Manganese:0.29mg
14.35%
Vitamin B3:2.5mg
12.5%
Iron:2.06mg
11.44%
Calcium:109.92mg
10.99%
Vitamin A:530.48IU
10.61%
Phosphorus:101.2mg
10.12%
Vitamin D:0.74µg
4.93%
Fiber:1.13g
4.51%
Copper:0.07mg
3.6%
Vitamin B5:0.34mg
3.36%
Magnesium:13.32mg
3.33%
Vitamin E:0.49mg
3.26%
Vitamin B12:0.19µg
3.22%
Zinc:0.44mg
2.95%
Potassium:96.62mg
2.76%
Vitamin B6:0.03mg
1.58%
Vitamin K:1.55µg
1.48%
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