Buttermilk Biscuits

Buttermilk Biscuits

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From: EatingWell Magazine November/December 1994

Buttermilk gives a pleasant tart flavor to biscuits. These are best served right from the oven, but to simplify last-minute preparations you can form the biscuits several hours ahead and refrigerate until you're ready to pop them into the oven.

Ingredients 20 servings

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Original recipe yields 20 servings
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  • 5 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 ounces reduced-fat cream cheese, cut into small pieces
  • 4 tablespoons butter, cut into small pieces
  • 2 cups buttermilk
  • 2 tablespoons low-fat milk


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  1. Preheat oven to 400 °F. Line a large baking sheet with parchment paper or coat it with cooking spray.
  2. Stir together flour, baking powder, baking soda and salt in a large bowl. Cut in cream cheese and butter with a pastry blender or two table knives until pea-sized lumps form. Gently stir in buttermilk with a fork. Gather the dough into a ball.
  3. Turn the dough onto a lightly floured surface and knead it for about 10 seconds. Divide the dough in half and roll each piece out to a 1/2-inch thickness. Use a 2 1/2-inch-diameter biscuit cutter to cut rounds. Repeat with the dough scraps. Arrange the rounds on the prepared baking sheets.
  4. Brush tops with milk. Bake until the tops are lightly browned, 10 to 15 minutes. Transfer to a rack to cool slightly before serving.
  • Make Ahead Tip: Prepare through Step 3. Cover with plastic wrap and refrigerate for up to 2 hours.

Nutrition information

  • Per serving: 156 calories; 3 g fat(2 g sat); 1 g fiber; 26 g carbohydrates; 4 g protein; 93 mcg folate; 9 mg cholesterol; 2 g sugars; 110 IU vitamin A; 0 mg vitamin C; 72 mg calcium; 1 mg iron; 471 mg sodium; 84 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 fat

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