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Buttermilk Biscuits

Scott Phillips

Yield: Yields eight 2-inch biscuits

Lightly crunchy on the outside, soft and mellow within, these biscuits are equally good at dinner or breakfast.


Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 25
      Sodium (mg): 350
      Carbohydrates (g): 23
      Fiber (g): 1
      Protein (g): 4


  • Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with parchment.
  • On a floured surface, pat the dough into a 4×8-inch rectangle. Using a floured chef’s knife, cut the dough into eight 2-inch-square biscuits. Carefully transfer the biscuits to the baking sheet, spacing them about 2 inches apart.
  • Bake until golden-brown, 12 to 15 minutes. Let cool on a wire rack until warm, about 10 minutes, before serving.


Rate or Review


  • Kokinneke | 03/13/2015

    They are OK. Super Easy & Super Quick.

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