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5
from 1 vote
Buttermilk Biscuits
These soft scone biscuits are prepared with self-rising flour and buttermilk. These popular
Buttermilk Biscuits
are served with gravy for breakfast in North America.
Prep Time
20
minutes
mins
Cook Time
12
minutes
mins
Total Time
32
minutes
mins
Course:
Snack
Cuisine:
European
Keyword:
buttermilk biscuits, buttermilk biscuits recipe, chilean biscuits recipe
Servings:
4
Calories:
544
kcal
Author:
Srividhya G
Ingredients
2.5
cups
Self Rising Flour
+ 2 Tbsps for dusting (I used Gold Medal brand)
2
tsps
Sugar
½
cup
Vegetable Shortening
¾
cups
Butter Milk
Instructions
Pre-heat the oven to 450 deg F.
In a mixing bowl, sieve the flour and add sugar.
Now add the vegetable shortening and mix until the mixture is crumbly.
At this stage slowly stir in buttermilk and form the dough.
On a lightly floured surface, knead dough just until smooth.
Now roll the dough like chapati approximately ½ inch thickness.
Using a cutting cutter or round bowl, cut the dough out.
In a baking tray keep the silicone sheet and place these cut biscuits 1 inch apart.
Bake this for 10 to 12 minutes until they turn brown.
Notes
If the dough is dry, add 1 or 2 tbsps of buttermilk and if the dough is too wet, add more flour.
You can replace vegetable shortening with butter.
Also, instead of buttermilk, you can use regular milk or whipped cream.
If you are using regular all purpose flour, add in the necessary amount of salt and baking powder.
Adapted from
Gold Medal Flour Website
Nutrition
Calories:
544
kcal
|
Carbohydrates:
61
g
|
Protein:
11
g
|
Fat:
28
g
|
Saturated Fat:
7
g
|
Trans Fat:
3
g
|
Cholesterol:
5
mg
|
Sodium:
50
mg
|
Potassium:
139
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
76
IU
|
Calcium:
64
mg
|
Iron:
1
mg