Featherweight Buttermilk Biscuits

"Very light and delicious! Try with your next breakfast or ham dinner!"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
27mins
Ingredients:
8
Yields:
12 biscuits
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ingredients

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directions

  • Preheat oven to 450F degrees.
  • Sift together first 6 ingredients into large bowl.
  • Add butter and rub in with fingertips until mixture resembles coarse meal.
  • Add buttermilk and stir until dough forms.
  • Turn dough out onto floured surface; knead until smooth, about 8 turns.
  • Roll out the dough to 1 inch thickness.
  • Using 2 inch diameter biscuit cutter, cut out biscuits.
  • Gather scraps and roll out to 1 inch thickness and cut out additional biscuits.
  • Transfer biscuits to large ungreased baking sheet.
  • Bake until golden, about 12 minutes.
  • Serve warm.

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Reviews

  1. Yum yum! I'm a sucker when it comes to biscuits. These hit the spot, and weren't too heavy either! A nice, lighter version of a good, homey biscuit.
     
  2. These were very good--had them last night with baked orange roughy and salad! Very quick too! Thanks Bev!
     
  3. Have these with fried chicken!
     
  4. I have used this recipe for biscuits since it first appeared in Bon Appetit in 1998. The biscuits are light and fluffy. It is important not to over-handle the dough in order to obtain the featherweight texture.
     
  5. These are a favorite in my house. I never use a rolling pin...I just pat them out.
     
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