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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.


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Reviews (1 review)

  • Kokinneke | 03/13/2015

    They are OK. Super Easy & Super Quick.

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