Bob Evans Style Buttermilk Biscuits – a delicious recipe with flour, baking soda, butter, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425f or 220c.
2
In a medium mixing bowl stir together flour and baking soda.
3
With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs.Make a well in center. Add the buttermilk all at once; stir until moistened.
4
Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.
5
Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter.
6
Place biscuits 1 to 2 inches apart on a lightly buttered baking sheet.
7
Bake for 10 to 15 minutes or until golden.
8
Remove biscuits from baking sheet and serve hot.
625
kcal
Calories
47
g
Fat
46
g
Carbs
7
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 4 ingredients. The key ingredients include: 2 cups self-rising flour, 1/4 teaspoon baking soda, 1/4 cup butter or 1/4 cup margarine, 3/4 cup buttermilk.
Yes, Bob Evans Style 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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