Buttermilk Biscuits - Southern

30 mins (prep 15, cooking 15)
8 ingredients
6-10 servings
This recipe comes from "Baking" by Dorie Greenspan, a fabulous book. I have been doing a lot of research on flour and for biscuits the consensus is use White Lily flour. Unfortunately, it's not easy to find in the PNW, so here is a great compromise, cake and unbleached flour. Dorie also suggests using you hands to quickly incorporate the butter into the flour, the butter should end up coated and NOT uniform in size. The dough can be made, wrapped air-tight and frozen for up to 2 months. If you like a crisper edge, do not let the baking biscuits touch. If you like a softer edge on the biscuit, place the biscuits on the baking tray touching each other.

Categories:  rolls~biscuits , north-american , comfort-food , high-in... , taste~mood , brunch , high-calcium , time-to-make , <-30-mins , easy , american , breads , southern-u.s. ,
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Serving Size (99.82 g)
Servings 6
Amount per Serving
Calories 312.99 Calories from Fat 121.32
% Daily Value *
Total Fat 13.48g 124.43%
Saturated Fat 8.25g 247.56%
Trans Fat 0.48g %
Cholesterol 35.17mg 70.33%
Sodium 542.31mg 135.58%
Total Carbohydrate 41.91g 83.81%
Dietary Fiber 1.21 g 29.11%
Sugars 3.28 g %
Protein 5.95g 71.43%
Vitamin A 420.86IU% Vitamin C 0.0mg%
Calcium 191.06mg% Iron 2.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4