Directions:
- Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
- Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
- Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
- Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.
- Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.
- Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.
- Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and 1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.
- Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed with recipe as directed. Makes 2 1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2202.92 Kcal (9223 kJ) | ||
| Calories from fat | 1142.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 126.94g | 195% | |
|---|---|---|---|
| Cholesterol | 338.77mg | 113% | |
| Sodium | 3692.48mg | 154% | |
| Potassium | 796.24mg | 17% | |
| Total Carbs | 223.44g | 74% | |
| Sugars | 15.31g | 61% | |
| Dietary Fiber | 8.44g | 34% | |
| Protein | 38.73g | 77% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 14.1mg | 78% | |
| Calcium | 1336.9mg | 134% | |
| Amount Per 100 g | |||
| Calories | 302.02 Kcal (1264 kJ) | ||
| Calories from fat | 156.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.4g | 195% | |
|---|---|---|---|
| Cholesterol | 46.45mg | 113% | |
| Sodium | 506.24mg | 154% | |
| Potassium | 109.16mg | 17% | |
| Total Carbs | 30.63g | 74% | |
| Sugars | 2.1g | 61% | |
| Dietary Fiber | 1.16g | 34% | |
| Protein | 5.31g | 77% | |
| Vitamin A | 0.2mg | 47% | |
| Iron | 1.9mg | 78% | |
| Calcium | 183.3mg | 134% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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