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I have been wanting to make biscuits for years now and finally the day came. There are so many recipes that my head started to spin. I was looking for easy and delicious.  Every recipe was too complicated, too dry and flavorless.  Taking what I consider way too much time to prepare.  However, I did found the perfect one from The Culinary Institute of America, and I must say it is our favorite.

Soft and flaky full of flavor and so easy to make. I do know now  why peoples bake. Kneading the dough was the most serene and peaceful experience for me. Your fingers feeling the dough in between your fingers going from flour fragments to this soft manageable consistency was pure bliss. You can tell I do not bake right?

It takes no time to prepare, my only advise to you is to dip the cutter into some flour prior to making the incision on the flat dough so it will not attach itself to the cutter and will be an easy release into the sheet pan.

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Nutrition Facts
Buttermilk Biscuit
Amount Per Serving
Calories 196 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 59mg20%
Sodium 383mg17%
Potassium 244mg7%
Carbohydrates 20g7%
Sugar 3g3%
Protein 4g8%
Vitamin A 360IU7%
Calcium 110mg11%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Buttermilk Biscuit

  • serves 20 servings


Original recipe yields 20 servings

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  • 3 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • 1/2 pound unsalted butter
  • 4 eggs
  • 1 1/2 cup buttermilk
  • egg wash (optional - 1 egg beaten with milk)


  1. Preheat oven to 425F. Line a sheet pan with parchment paper.

  2. Combine flour, sugar, baking powder, salt in a large bowl.

  3. Add butter and combine well until the mixture has the appearance of coarse meal.

  4. Combine the eggs and buttermilk by whisking until well blended. Add to the flour mixture tossing to combine.

  5. Roll out the dough on a lightly flour work surface to a thickness of 1 inch and using a 2-inch diameter cutter, cut out the biscuit. Dip the cutter in flour if the dough is sticky.

  6. Place the biscuits on the prepared pan and lightly brush egg wash. Bake at 425F until golden about 15 to 17n minutes

  7. Transfer to a rack and allow to cool completely before eating


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