Buttermilk Biscuit
Author: Traffic Light Cook
Flaky in texture, buttery in taste, this buttermilk biscuit does not contain any shortening or margarine (hydrogenated fat).
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course bread, Side
Cuisine American
Servings 12
Calories 123 kcal
Preheat oven to 425 F (220 C). Add baking powder, baking soda, salt, and dried thyme (if using) to all-purpose flour and stir with a whisk to mix well. Chill the butter in the freezer for about 10-15 minutes. Take it out just before adding to the flour mixture. Cut the butter into small cubes.
In a big bowl, add flour mixture and cubed butter. Start meshing butter with both hands into the flour. Within five minutes, the butter will get mixed with the flour, leaving a mixture with semi-wet sand consistency.
Make a well in the flour-butter mixture and pour the chilled buttermilk. Work the liquid into the flour till it come together. Make a big ball and roll the dough. Cut into biscuit-size circle with a biscuit cutter or a small-rimmed cup. Rework the remaining dough till you have twelve biscuits.
Set all the biscuits close together on an aluminum cookie tray. Bake in the preheated oven for 15-20 minutes.
Once done, take them out on a cooking rack and (preferably) serve hot with gravy, chutney, or jam. Enjoy!
*herbs are a great way to increase flavor in the absence of loads of butter. Dried or fresh rosemary will also work well. To use fresh herb, increase the amount to roughly three times the dried herb.
Nutrition fact: Serving size: 1 biscuit; Calories/serving: 123
Total fat: 4g (saturated fat: 2g), total carbs: 17g, protein: 2g, Cholesterol: 12mg, sodium: 205mg, Potassium: 150mg
Serving: 1biscuitCalories: 123kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 12mgSodium: 205mgPotassium: 150mgSugar: 1gVitamin A: 150IUCalcium: 72mgIron: 1.2mg