Flaky Buttermilk Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
9 ounces Eagle Mills All-Purpose Flour made with Ultragrain (about 2 cups)2 1/2 tsp baking powder1/2 tsp salt5 tbsp cold butter, cut into small pieces3/4 cup cold low-fat buttermilk3 tablespoons honey
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl and stir to combine.
3. Cut in butter with a pastry blender until mixture resembles coarse meal. Chill 10 minutes.
4. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
5. Turn dough out onto a lightly floured surface; knead lightly 4 times.
6. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
7. Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. (repeat until you have done this a total of 4 times)
8. Fold dough crosswise into thirds; gently roll or pat to a 1-inch thickness. Cut dough with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
9. Bake at 400° for 20 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
NOTE: The folding is what gives the biscuits their flakiness. You are working the butter between the layers. Keep the dough as cold as possible while working it.
Makes 8 3-inch biscuits.
Number of Servings: 8
Recipe submitted by SparkPeople user 15THC_ODETTE.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl and stir to combine.
3. Cut in butter with a pastry blender until mixture resembles coarse meal. Chill 10 minutes.
4. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
5. Turn dough out onto a lightly floured surface; knead lightly 4 times.
6. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
7. Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. (repeat until you have done this a total of 4 times)
8. Fold dough crosswise into thirds; gently roll or pat to a 1-inch thickness. Cut dough with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
9. Bake at 400° for 20 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
NOTE: The folding is what gives the biscuits their flakiness. You are working the butter between the layers. Keep the dough as cold as possible while working it.
Makes 8 3-inch biscuits.
Number of Servings: 8
Recipe submitted by SparkPeople user 15THC_ODETTE.
Nutritional Info Amount Per Serving
- Calories: 207.5
- Total Fat: 7.9 g
- Cholesterol: 20.4 mg
- Sodium: 323.1 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 2.0 g
- Protein: 4.9 g
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