Buttermilk Biscuits Recipe
A hot buttermilk biscuit, covered in gravy, syrup, jelly or dripping in butter, is just about as good as food gets.
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Calories: 281kcal
Servings: 0
Equipment
- 12-inch Cast Iron Skillet
- Glass Mixing Bowl Set (3 piece)
- Pastry cutter
- 2-inch Cookie Cutter
Ingredients
- 1/2 cup one stick unsalted butter cubed and chilled
- 2 cups self-rising flour I used White Lily
- 1 cup buttermilk
Instructions
- Turn dough onto a floured surface, sprinkle with flour, and knead 5-6 times.
- Roll out dough to 1/4 inch thickness.
- Fold dough in thirds lengthwise, then fold in half top to bottom, and press layers together.
- Cut biscuits with a 2-inch cutter.
- Place biscuits in a seasoned cast iron skillet or on a greased baking pan; press tops slightly.
- Brush tops with oil and bake at 425°F for 12-15 minutes until browned.
Nutrition
Calories: 281kcal | Carbohydrates: 34g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 421mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 432IU | Calcium: 95mg | Iron: 2mg