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Chef Jessica Bright

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You are here: Home / Breakfast & Brunch / Buttermilk Biscuits

Buttermilk Biscuits

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Grandma Tiny’s Biscuits

51

Cook Time: 10 minutes

Per Serving 478 calories

Fat 24 g

Carbs 58 g

Protein 8 g

6


Ingredients

3 cups all purpose flour
4 tsp baking powder
3 TBSP sugar
1 tsp finely ground sea salt
¾ tsp cream of tartar
1½ sticks (3/4 cup) cold butter
1¼ cup buttermilk

Directions

Preheat oven to 450ºF. In the bowl of a food processor, combine the dry ingredients. Cut the butter into tablespoon size pieces and add to flour mixture. Pulse until mixture resembles fine meal (or if you don’t have a food processor, use a pastry blender or 2 butter knives to cut in the butter).

Pour mixture into large mixing bowl. Make a well in the center and pour in the buttermilk. Use a fork to gently mix it in, then turn out dough onto lightly floured work surface. ONLY KNEAD DOUGH 3 times (or it will be tough) and pat it to desired thickness; cut with floured cutter and place on baking pan. Gently pat together remaining dough scraps to cut more biscuits until it is all used up.

Bake 10-12 minutes.

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