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Buttermilk Biscuits


Yields eight 2-inch biscuits

  • To learn more, read:
    Biscuits & Beyond
  • by from Fine Cooking
    Issue 124

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

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 4x8-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.

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

Photo: Scott Phillips

They are OK. Super Easy & Super Quick.

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