Buttermilk Bisquits, Scratch, Southern Living
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2.5 c Self-Rising Flour (White Lilly/low protein preferred)1 c Buttermilk1 Stick Unsalted Butter.5 Stick Salted ButterFreeze the unsalted butter before making this recipe.
Freeze the unsalted butter before making this recipe.
Preheat the oven to 475 degrees and prepare a parchment lined cookie sheet. Put the salted butter in a small pan on the stove to melt.
Grate a stick of unsalted butter on the large holes of a box grater. Add these to the flour in a large mixing bowl. Mix lightly with your fingers and place the bowl in the freezer for 10 minutes. (If you are making multiple batches, use a second bowl and grate your next stick of butter now.)
Make a well in the center of the butter and flour mixture and add the buttermilk. Stir 15 times with a wooden spoon. The dough will pull away from the sides. If the dough is too sticky, add small amounts of flour. If the dough doesn't hold together, add a tablespoon of buttermilk.
Turn out the dough onto a lightly floured surface. Build layers into your biscuits by rolling the dough into a rectangle, folding it in half, and turning it 90 degrees. On the 5th time, roll the dough .5" thick and even.
Cut biscuits with a floured round cutter and place in the center of the parchment-lined pan. Making your biscuits touch on all sides will help them to rise.
Bake for 15 minutes and brush with melted butter.
Serve immediately.
Serving Size: Makes 12 biscuits
Number of Servings: 1
Recipe submitted by SparkPeople user UPWARDGAZING.
Preheat the oven to 475 degrees and prepare a parchment lined cookie sheet. Put the salted butter in a small pan on the stove to melt.
Grate a stick of unsalted butter on the large holes of a box grater. Add these to the flour in a large mixing bowl. Mix lightly with your fingers and place the bowl in the freezer for 10 minutes. (If you are making multiple batches, use a second bowl and grate your next stick of butter now.)
Make a well in the center of the butter and flour mixture and add the buttermilk. Stir 15 times with a wooden spoon. The dough will pull away from the sides. If the dough is too sticky, add small amounts of flour. If the dough doesn't hold together, add a tablespoon of buttermilk.
Turn out the dough onto a lightly floured surface. Build layers into your biscuits by rolling the dough into a rectangle, folding it in half, and turning it 90 degrees. On the 5th time, roll the dough .5" thick and even.
Cut biscuits with a floured round cutter and place in the center of the parchment-lined pan. Making your biscuits touch on all sides will help them to rise.
Bake for 15 minutes and brush with melted butter.
Serve immediately.
Serving Size: Makes 12 biscuits
Number of Servings: 1
Recipe submitted by SparkPeople user UPWARDGAZING.
Nutritional Info Amount Per Serving
- Calories: 2,342.1
- Total Fat: 142.7 g
- Cholesterol: 389.1 mg
- Sodium: 4,615.4 mg
- Total Carbs: 241.8 g
- Dietary Fiber: 0.0 g
- Protein: 9.5 g
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