Batty Buttermilk Biscuits – a delicious recipe with flour, baking powder, baking soda, garlic salt, cold, pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 450F.
2
Combine flour, baking powder, baking soda and garlic salt in bowl; cut in butter with fork or pastry blender until mixture resembles coarse crumbs.
3
Add cheese; toss to coat with flour mixture.
4
Stir in buttermilk just until moistened.
5
Turn dough out onto lightly floured surface; knead 10 times or until smooth.
6
Roll out dough to 1/2-inch thickness.
7
Cut with 3- to 4-inch bat-shaped cookie cutters.
8
Place 1 inch apart onto large ungreased baking sheet.
9
Press olives or red pepper pieces into dough for eyes.
10
Bake 10-12 minutes or until lightly browned.
11
Serve warm with butter.
12
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 3/4 cup.
13
Let stand 5 minutes.
14
Variation: Red Pepper Biscuits: Add 1/4 cup finely chopped roasted red pepper, patted dry, to dough with the cheese.
901
kcal
Calories
72
g
Fat
48
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon garlic salt, and more.
Yes, Batty Buttermilk Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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