Jim English’S Buttermilk Biscuits – a delicious recipe with Flour, Baking Powder, Salt, u00bc, Buttermilk, Oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450 degrees.
2
In a large bowl, mix together the dry ingredients. Cut in the margarine. Make sure to use margarine, not butter. Add buttermilk. If the mixture seems too dry, add in more buttermilk in small amounts. Dough should be sticky. Roll out the dough onto a floured surface. Barely knead, until dough is coated with flour. Pat into a circle. With a large knife, cut the dough into 9-12 chunks.
3
In a standard pie pan, pour 1 tablespoon of oil. Take each chunk of biscuit dough and barely dip it in the oil, and position the biscuit in the pan. Do this one by one, until the pan contains all the dough chunks.
4
Bake at 450 degrees for 10 minutes. Biscuit tops will be golden.
570
kcal
Calories
35
g
Fat
70
g
Carbs
6
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 6 ingredients. The key ingredients include: 2 cups Flour, 2-1/2 teaspoons Baking Powder, 3/4 teaspoons Salt, 1/4 cups Margarine, and more.
Yes, Jim English’S 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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