Old Fashioned Buttermilk Biscuits
User Reviews
4.8
Old Fashioned Buttermilk Biscuits
Description
Old Fashioned Buttermilk Biscuits rely on self-rising flour and buttermilk to achieve their delicate rise and soft texture. The vegetable oil in the dough adds moisture while the melted butter brushed on top enriches the flavor and creates a golden crust. Mixing the dough until just moistened and kneading only a few times prevents tough biscuits. Shaping into balls and flattening them before baking them close together allows the biscuits to rise upward and create soft sides.
Baking at a high temperature of 425 degrees encourages a crisp exterior with a tender interior. If the tops need more color, a brief broil finishes them. These biscuits can be served warm for breakfast alongside eggs, sausage, or gravy, or as a side for dinners.
Leftover biscuits wrap well and keep for several days refrigerated, and the dough can be frozen unbaked for later use. Reheating can be done in the oven or microwave to refresh the warmth and texture.
Ingredients
- cooking spray
- 2 cups self-rising flour
- ¾ cup buttermilk
- ⅓ cup vegetable oil
- ¼ teaspoon salt
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 425 degrees.
- Spray a baking sheet or cast iron skillet generously with cooking spray and set aside.
- Sift the flour into a large mixing bowl.
- Make a well in the center of the flour and pour in the buttermilk followed by the oil and the salt.
- Mix all ingredients together just until all the flour is moistened. Do not overmix.
- Turn the dough out onto a very lightly floured surface and knead 4 or 5 times – no more.
- Pinch off portions of dough a little larger than a golf ball.
- Roll the dough into a ball, then press to flatten into a disk.
- Place the biscuits on the prepared baking sheet or skillet with the edges touching.
- Place the baking sheet in the upper third of the oven and bake for approximately 15 minutes. If tops are not quite brown near the end of the cooking time, turn on the broiler briefly to finish browning.
- While the biscuits are cooking, melt the butter over low heat.
- Remove biscuits from the oven and brush with melted butter.
Notes
- Wrap leftover biscuits well; store in the refrigerator for 3 to 4 days and rewarm before serving.
- To prepare ahead, freeze unbaked biscuit dough portions on a baking sheet, then transfer to a freezer container; bake from frozen adding 5 extra minutes to baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 230kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 122mg | 5% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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