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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 98.8
  • Total Fat: 7.6 g
  • Cholesterol: 4.4 mg
  • Sodium: 26.3 mg
  • Total Carbs: 0.7 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.5 g

View full nutritional breakdown of My Southern Buttermilk Biscuits (100 Calories Each) calories by ingredient
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My Southern Buttermilk Biscuits (100 Calories Each)

Submitted by: PMAY0313

Introduction

This is the original recipe I used to win the state biscuit championship in 4H so many years ago. It can be made with less calories but using lower cal ingredients and still be pretty tasty! This is the original recipe I used to win the state biscuit championship in 4H so many years ago. It can be made with less calories but using lower cal ingredients and still be pretty tasty!
Number of Servings: 16

Ingredients

    2 cups self rising flour
    (2 cups all-purpose flour with 1.5tsp baking powder and 1.5tsp salt can be used also)
    2 tbsp cold butter (or ICBINB for less calories)
    1/2 cup cold Crisco Shortening (or .25 cups shortening and .25 cups applesauce for healthier version)
    1 cup low fat buttermilk

Tips

This was my Grandmotherís recipe. Obviously you can ditch the butter to cut calories but I suggest using I Can't Believe It's Not Butter. These can be made with whole wheat flour also but be sure and get bread-making whole wheat for best results. I use low-fat buttermilk. The shortening can be cut down by using some applesauce but I can tell the difference when I do that version. It is still good but missing something. The low calorie version only has about 40 calories a biscuit.


Directions

Preheat oven to 400 degrees F. Combine flour, 1tbsp cold butter and the cold Crisco using your hands. It will resemble coarse crumbs. Stir in the buttermilk. The mixture will be a little sticky. Dust your surface with a handful flour. Put the dough onto the floured work area and gently fold the edges toward the center. Put another handful of flour out and repeat the kneading. Press dough out to about 1 inch thickness. Cut biscuits with a 2-2 1/4 inch cutter. Do not twist the cutter. Melt the rest of the butter and place in a 10 inch round pan. Place biscuits in pan (turning once to get butter on both sides) about 1/4 inch apart. Give them a few (10-15) minutes to set and put in oven. Bake until golden brown, usually about 15 minutes.

Serving Size: Makes 16 two inch biscuits (uncooked)

Number of Servings: 16

Recipe submitted by SparkPeople user PMAY0313.






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