Rating: 3 stars
1 Ratings
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Bake biscuits up to a day ahead, and keep in a sealed zip-top plastic bag.

Robin Bashinsky
Recipe by Cooking Light April 2015

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Credit: Jennifer Causey; Styling: Lindsey Lower/Claire Spollen

Recipe Summary test

hands-on:
23 mins
total:
36 mins
Yield:
Serves 12 (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine the first 4 ingredients in a small bowl, stirring with a whisk.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk mixture to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; pat into a 7 1/2-inch square; cut into 12 rectangles. Place dough on a foil-lined baking sheet coated with cooking spray. Bake at 425° for 13 minutes or until lightly browned on edges and bottom.

Nutrition Facts

162 calories; fat 6.1g; saturated fat 3.3g; mono fat 1.4g; poly fat 0.2g; protein 4g; carbohydrates 22g; fiber 3g; cholesterol 14mg; iron 1mg; sodium 330mg; calcium 61mg.
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