Buttermilk Biscuits
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Buttermilk Biscuits
Delicious biscuits made without sugar or salt.
Equipment
- Baking sheet or pan
- Pastry Pad
- Rolling Pin
- Sifter
- Round biscuit/cookie cutter
- Kitchen Scale
- Dough blender
Ingredients
- 10 Ounces Self-rising Flour Sifted twice
- 1 ½ teaspoons Baking Powder
- 6 Tablespoons Unsalted Butter Straight from the refrigerator
- 1 Cup Buttermilk
Instructions
- Measure out flour. If you have a kitchen scale, weigh out 5 ounces for each cup of flour. Then sift flour twice
- Whisk together flour and baking soda.
- Cut butter into flour mixture until the butter is in small chunks, using a dough blender
- Create a well in the middle of the flour mixture and add the butter milk to the mixture. Fold the flour over the buttermilk and continue to mix using a large spoon. **DON'T OVER MIX THE DOUGH**
- Using a sifter, lightly flour the surface of a pastry pad or marble. Tap the edge of the sifter to apply small portions of flour on the working surface.
- Roll the dough onto the surface and add sifted flour on top. Knead the dough no more than 3 times. Roll out the dough to ¾" thickness.
- Apply butter to bottom and sides of baking pan. Only a thin coating is needed.
- Cut biscuits and place in baking pan.
- Lightly brush tops of all biscuits with buttermilk and cook for 10 minutes. Turn on broil mode to brown the tops to your desired finish.
Thicker metal pans transfer more heat to the bottom of the dough. If you are using a thin metal pan, preheat oven to 425 degrees Fahrenheit. If you are using a thick pan, preheat oven to 375 degrees Fahrenheit.
Nutrition
Serving: 1ServingCalories: 119kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 60mgPotassium: 42mgFiber: 0.5gSugar: 1gVitamin A: 167IUCalcium: 46mgIron: 0.2mg
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