Buttermilk-Herb Biscuits
Buttermilk-Herb Biscuits is a side dish that serves 12. Watching your figure? This lacto ovo vegetarian recipe has 148 calories, 3g of protein, and 8g of fat per serving. For 13 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 12 people were glad they tried this recipe. If you have salt, buttermilk, bay leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. This recipe is typical of Southern cuisine. It is brought to you by Betty Crocker. Overall, this recipe earns a not so awesome spoonacular score of 18%. Try Buttermilk Biscuits, Buttermilk Biscuits, and Buttermilk Biscuits for similar recipes.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons dried herb leaves, such as rosemary, basil or thyme, or Italian seasoning
1 tablespoon butter or margarine, melted
1 cup buttermilk
2 cups Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
Equipment:
bowl
oven
blender
baking sheet
Cooking instruction summary:
1 Heat oven to 400°F. In medium bowl, mix flour, baking powder, herbs, salt and baking soda. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky). 2 On lightly floured surface, lightly knead dough 10 times. Roll or pat dough about 1 inch thick. Cut with floured 2-inch cutter. On ungreased cookie sheet, place biscuits about 1 inch apart. Brush with butter. 3 Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Step by step:
1. Heat oven to 400°F. In medium bowl, mix flour, baking powder, herbs, salt and baking soda.
2. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
3. On lightly floured surface, lightly knead dough 10 times.
4. Roll or pat dough about 1 inch thick.
5. Cut with floured 2-inch cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
6. Brush with butter.
7. Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet.
8. Serve warm.
Nutrition Information:
covered percent of daily need
