Sharon's Flaky Buttermilk Biscuits
Makes 9 (3-inch) biscuits These biscuits are excellent as a base for strawberry shortcake as well as for savory dishes, like biscuits and gravy. If you want to give the biscuits a sweet touch, add 1 T granulated sugar when you combine the flour and other dry ingredients.
- 8 tablespoons butter/ divided
- 2 cups of all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
Preheat oven to 450 degrees. Melt 4 tablespoons butter in an 8-or 9-inch square baking pan. Set aside.
Sift together flour, baking powder, baking soda and salt. Cut in remaining 4 tablespoons butter with a pastry blender or two knives until the mixture resembles coarse cornmeal.
Make a well in the dry ingredients and add buttermilk all at once. Stir only to moisten and until dough is free from sides of bowl.
Knead gently 10 to 12 folds. Use a light hand in kneading. Do not over-knead or biscuits will be tough.
Roll or pat out to at least 1-inch thick. Cut with a 2-or 3-inch cutter that has been dipped in flour. Place biscuits in the baking pan with the melted butter; turn biscuits over so both sides are coated. Place close together in the baking pan. Bake 12 to 15 minutes. Serve immediately.
NOTE: Mix all ingredients together just before baking. If you need to hold them, the cut dough rounds can be refrigerated for up to 1 hour.
PER SERVING(2-inch biscuit): Calories: 154 (47 percent from fat); Protein:2.7 grams; Total Fat: 8 grams; Saturated Fat: 5 grams; Cholesterol: 21 mg; Sodium: 275 mg; Carbohydrate: 17.9 grams; Dietary Fiber: 0.6 gram