Flaky Buttermilk Biscuits

Flaky Buttermilk Biscuits
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Flaky Buttermilk Biscuits calories by ingredient
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Introduction

Flaky old-fashioned biscuits flavored with buttermilk, butter, and a bit of honey. Flaky old-fashioned biscuits flavored with buttermilk, butter, and a bit of honey.
Number of Servings: 8

Ingredients

    9 ounces Eagle Mills All-Purpose Flour made with Ultragrain (about 2 cups)
    2 1/2 tsp baking powder
    1/2 tsp salt
    5 tbsp cold butter, cut into small pieces
    3/4 cup cold low-fat buttermilk
    3 tablespoons honey

Directions

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.

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