Buttermilk Biscuits
Recipe cut in half an adapted from Martha Stewart’s Baking Handbook.
Photo by ALB |
Ingredients
2 cups flour
1/2 t baking soda
1/2 t salt
1/2 t sugar
1 stick butter, unsalted and cold
1C buttermilk
Preparation
Preheat the oven to 375*
Place the flour, baking powder, baking soda, salt and sugar in a a bowl and whisk.. Take the cold butter from the fridge and cut into small pieces, taking care not to let the butter get warm. Add the butter to the mixture and blend with a pastry cutter (or your hands) just until the flour starts to look coarse. You should still have large pieces of unincorporated butter. Pour in the buttermilk. Stir gently, just until combined. Do not over mix. Turn the dough out onto a lightly floured surface and pat into a circle, about 1-inch thick. Use a biscuit cutter (2.5 inch cutter) to cut the biscuits. Place on a baking sheet and brush with extra buttermilk. Bake for 18-20 minutes, slather with more butter and enjoy. I got 9 because I used a smaller cutter.
Nutritional Info based on the 9 biscuits I got...
Calories: 203.8; Total Fat 10.7 g; Cholesterol 28.7 mg; Sodium 338.0 mg; Total Carbs 23.0 g; Fiber 0.8 g; Protein 3.9 g
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