Best Buttermilk Biscuits – a delicious recipe with salt, sugar, baking powder, shortening, margarine, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Weigh & sift flour into deep bowl.. then measure other dry ingredients and combine well. Ensure that fats are room temperature, scale and cut into cubes.", "At this stage preheat your oven to convect setting 355 degrees farenheit. Also, prepare silicone heat proof muffin liners in your baking trays, conversely use lightly greased cupcake tins.", "Make a well in the centre of the dry ingredients and add all the fats, rub in until looks like crumbs. (this is accomplished by a light continuous snap-like motion of the fingers).", "Next, prepare the Home-made Buttermilk by combining the heavy cream and low fat milk. in a separate bow then add the vinegar and stir. Immediately, pour into dry ingredients and combine.
2
Be careful not to over mix at this stage, as that will toughen biscuit.", "Spoon or use a 1/3 cup measure to fill into pan and bake for 8mins at 355 degrees farenheit for structural formation, then reduce to 340 degrees farenheit for 5-7 mins until golden crust as desired.", "Let cool slightly, then unmold from liners. Place in cooling rack.", "Try it with your Afternoon Tea or Hot Cocoa. Alternately, as a side dish to your next meal. Enjoy, and happy Kitchen Creations."]
913
kcal
Calories
39
g
Fat
117
g
Carbs
21
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 9 ingredients. The key ingredients include: 20 ounces bread flour Bakers /, 1/4 ounce salt, 1 ounce white granulated sugar, 1 1/4 ounces baking powder, and more.
Yes, Best 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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