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Buttermilk Biscuit

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 20 servings
Author: Giangi Townsend
Soft and flaky, full of flavor and so easy to make. I do know now why people bake.

Ingredients

  • 3.5 cups all-purpose flour
  • .25 cup sugar
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • .50 pound unsalted butter
  • 4 eggs
  • 1.5 cup buttermilk
  • egg wash, (optional - 1 egg beaten with milk)
US - Metric

Instructions

  • Preheat oven to 425F. Line a sheet pan with parchment paper.
  • Combine flour, sugar, baking powder, salt in a large bowl.
  • Add butter and combine well until the mixture has the appearance of coarse meal.
  • Combine the eggs and buttermilk by whisking until well blended. Add to the flour mixture tossing to combine.
  • 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.
  • Place the biscuits on the prepared pan and lightly brush egg wash. Bake at 425F until golden about 15 to 17n minutes
  • Transfer to a rack and allow to cool completely before eating

Nutrition

Calories: 196kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 383mg | Potassium: 244mg | Sugar: 3g | Vitamin A: 360IU | Calcium: 110mg | Iron: 1.3mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.